Mega-Newbie

Welcome aboard, Snakebyte, from one Oklahoman to another!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.  As a first timer, you might think about smoking a Boston Butt for Pulled Pork first.  Its a long smoke, but butts are real forgiving cuts of meat, and it'll give you the chance to kinda get acquainted and familiar with your smoker.  Good luck, and whatever you cook, be sure to let us know how it goes!  (Say it with pictures )

Red

Welcome. Dont worry about stuffing it up. Unless you try realy hard ...... everything that comes out is great.

Never really thought of eating as a hobby  Welcome to the group and your new addiction.

to SMF!  We are so glad you joined us! 

Jeff offers a free 5 day E-course.  It is packed with great information anyone can use no matter your experience level!

http://www.smoking-meat.com/smoking-basics-ecourse

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know before plunging into the forums.

http://www.smokingmeatforums.com/a/terms-of-service

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

Snakebyte,

I used to use the same rig and turned out some decent smokes. I would suggest ribs as a first go as they are way more forgiving than brisket. On the CG itself I would recommend the following as it really helped me a TON. The grate on the SFB is too small and way to close to the damper. So insert the grill grates and place your coals/wood on this. Pile em up nice and good and leave a small hole in the middle. Light about a 1/3 chimney and wait until the coals are completely ashed over and carefully add them into the hole. This will give you something close to the minion method and should give you a few good hours. After that I would light up full chimneys and pour onto the grates. That would be after almost all of the coals fall. On longer smokes you can pull out the "drawer" amd empty the ashes so the damper does not get clogged. I ran my damper almost fully closed to keep temp down as well. Keep the meat center/left of the SFB or it will burn up because there is no baffle. I also used the small foil serving pans and filled them up with water and placed on scharcoal grate below food grate at the furthest EDIT:right left it would go. Kind of a baffle/water pan all in one. 

Most importantly.... Have fun and post some pics. My CG DUO is still in service as a grill and a wood cooker (kind of like kiln drying wood).

Doug

:welcome1: 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!

Looks great and im sure you will be putting out great Q! 

Welcome and glad you are here...Lots of great ideas on this site and people who are very helpful when needed..............