Can't wait ot get started

first timer · Feb 25, 2013

Hello everyone!! Just ordered my first smoker the other day and waiting for it to be delivered. Have a lot of questions but seems like everyone here is very helpful.
Can't wait to get started and looking forward to learning from all the experience that is out here.

s2k9k · Feb 25, 2013

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

hambone1950 · Feb 25, 2013

, bud. what kinda smoker did you buy ?

linguica · Feb 25, 2013

Welcome to the SMF. I have to warn you, this smoking meat habit is powerful good. Good luck....

kathrynn · Feb 25, 2013

to SMF! We are so glad you joined us! You are going to love it here.

If you need any help roaming around the forums...just holler. Will be glad to help out!

Kat

first timer · Feb 26, 2013

Thank you..I was on the site a few times before j signed up. Thought it would be very helpful and looks like I was right.
I bought a masterbuilt 40" vertical propane smoker. The reviews seemed pretty good other than the wood chip pan and water bowl but seemed like they are easy fixes from what I've seen on this site.
Any thoughts before I get started..I definitely need a thermometer and heard a lot about the maverick both good and bad. Any suggestions?

linguica · Feb 26, 2013

Granted, I'm a gadget nut, but when I BBQ or smoke I use three different thermometers. The Maverick ET-732 to monitor the meat and smoker. For quick and accurate internal meat readings i use the Thermapen. A third unit no one seems to mention here is the Maverick Laser Surface Thermometer for accurate surface temps. In fact i use the last one much more than the other two. It's great for pre-heating fry pans and checking oil temps when frying and deep frying.

pgsmoker64 · Feb 26, 2013

Hello FT!

to the SMF, the best BBQ site on the web. Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear. We call it Q-View and its basically the

!!!

So, don't just talk about your food, show it! Otherwise you may get a gentle reminder, like this...

or this...

Good Luck and Get Smokin'

Bill

hambone1950 · Feb 26, 2013

first timer said:
Any thoughts before I get started..I definitely need a thermometer and heard a lot about the maverick both good and bad. Any suggestions?

I will let others speak to the thermometer issue , but the suggestion I was thinking of is.....start easy. Do some chicken legs or wings , Italian sausage....smoked hot dogs are good ( not joking , they are good). Get to know how your smoker cooks....get your wood chip action the way you like it.
Once you've gotten comfy with the operation , try a whole chicken. Then do a pork butt......then some ribs and then the holy grail......BRISKET,!

I mean , do anything you like , but I'd suggest doing a few easy things first.

Good luck , bro. :sausage:

first timer · Feb 27, 2013

Thanks for the advice so far and I will definitely take some pics once I get started.

I agree about starting with something easier till I get the feel for the smoker and will do but cant wait for some ribs and brisket!!

I've been reading different comments about how long to add smoke to different meats and although it seems to come down to a matter of personal taste a general rule of thumb for a brisket is about 1/2 the cook time?

Does this sound correct and if so how would you work it if starting a brisket the night before then adding some ribs in the morning so all is complete for a late lunch?

Is it ok to add smoke again that late in the cooking process?

Man do I have a lot of questions and I haven't even had my smoker deliverd yet

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Can't wait ot get started

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