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New to Smoking and this Forum

post #1 of 14
Thread Starter 

I am new to smoking and recently bought a CharGriller BBQ and smoker. I read through the info that came with and gave me some basic info. I Google smoking meats and saw this forum and love it. I am in Wichita, KS and working for the military as a civil service employee as a weather forecaster. I want to try smoking some meats tomorrow but don't which I should try first. I am for any suggestions. Looking forward to chatting and sharing with everyone. Craig

post #2 of 14

Welcome to the forums, Craig! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Red

post #3 of 14

Hello and welcome to the fun.  I am going to assume you have already seasoned your new smoker.  I always advise new folk in this way.  The first smoke is about learning how your smoker works and where the leaks are.  Temperature control is the name of the game.  My choice for the first smoke is burgers and or chicken leg/thighs.  I know what you're thinking: I just spent all this money on a smoker and am ready to smoke the neighbors cat and this idiot says "burgers and chicken legs"??  Use this first smoke to get know your smoker.  It's cheap so if it is burned, dog has a good meal.  If it isn't done enough, in to the oven.  After your 1st, seal the leaks and then start to experiment with different things.  Good luck and send us some Qviews.  Keep Smokin!

Danny

post #4 of 14
Thread Starter 

No I have not seasoned my smoker. How do I do that? I did think about but wasn't sure how to go about it. nice suggestion on the burgers and chicken.

post #5 of 14
Hi Craig! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!
post #6 of 14

welcome1.gifto SMF!  We are so glad you joined us!

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules 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

post #7 of 14

Well since you plan to cook immediately, you gonna have to cook and season same time.  I would do a season first but you may get away with it.  Rub or spray cooking oil all over the inside of smoking chamber.  Build a HOT fire in it and let er go.  Add some type of wood chunks, pellets, dust, sticks, to get the smoke going.  You might even add more oil after bout an hour.  You don't want oil dripping everywhere but get that smoke and oil into the pores of the metal.  When it cools down a little you could start cooking.  A little tip, after you finish cooking, when the smoker is still warm but you can hold your hand on it; rub down the entire outside of the smoker with cooking oil.  Helps fight rust.  Hope this helps.  Good luck.  Keep Smokin!

Danny

post #8 of 14
Thread Starter 

First attempt in smoking some chicken. This batch with rub.
post #9 of 14
Thread Starter 

This batch no rub but bbq sauce later.
post #10 of 14
Thread Starter 

Finish products. Not much in smoke flavor. Need to be closer to smoke next time. Good though.
post #11 of 14
Thread Starter 
Used mesquite chips with charcoal. May try just wood next time.
post #12 of 14
Thread Starter 

Decided to do brisket at the same time.better smoke flavor by moving the smoke closer to the meat. Little rare but when we reheat later in the week it will be perfect I hope.
post #13 of 14
How long did you let the brisket smoke for? Looks like it was a 5-6 pounder? What kind of wood did you use?
post #14 of 14
Thread Starter 
I smoked it for about 1-1/2 to 2 hours and used mesquite wood. We ate the meat a couple of days after smoking it. We cut the meat in half and it was perfect in smoked taste.
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