floridarandy here saying hello from the jewel of Florida's west coast. new to smoking but have enjoyed eating bbq for most of my 60 years!
father-in-law just delivered the 16" Oklahoma Joe smoker he found in a garage sale years ago and never used. after having it sandblasted to rid it of accumulated rust i primed and painted it with 2000 degree paint and intend to give it its inaugural burns in the next week or two.
suggestions welcomed for all initial aspects of firing and seasoning prior to use.
just ordred a Maverick ET 732 as this seems a critical element in limiting a newbie's error in paying attention to temp.
also ordered TulsaJeff's rub and sauce recipe to have somewhere to start.
any suggestions on the initial meats to start with?
thanks in advance.
Randy in Florida