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New to Smoking!

post #1 of 6
Thread Starter 
Hi Smokers,

I live in the UK and have never had a smoker before. I have just ordered a WSM 22.5" and it is coming in a few days and I am planning on having my first BBQ at the weekend smoking some ribs and brisket and need some basic advice please. Want to know which of the following best brands and type I should be using?

Lump wood or briquettes also which brand?

Brand of rub, unfortunately I don't have time to make my own!

Also I know you are not meant to remove the lid whilst smoking to retain the heat, but should I baste my meat whilst smoking?

Sorry for all the questions, but need some advice from seasoned pro's!

Thanks Guys
post #2 of 6
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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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 #3 of 6

Hello and welcome aboard!  It will be difficult to answer your questions because I do not know what product brands are available to you in the UK.  However I'll still try to do my best.


I no longer use a charcoal smoker, but when I did I preferred lump charcoal.  I always felt that lump burned hotter and longer than briquettes.  Briquettes work fine, too, it was mostly a preference thing.  In lump coal, I preferred Royal Oak, in briquette I preferred Kingsford.  If you use briquettes, just avoid the type that has starter fluid added.  The best way to light your coals is a charcoal chimney starter.


I have always made my own rubs, and you can find many quick and easy rub recipes on these forums.  However, I have used John Henry's rubs a time or 2 with good results.


I don't normally "mop" (baste) my meat, but its OK to do so.  If you do, start after the meat has been in the smoke for an hour or 2, then mop it once an hour.  Just remember that every time you open the smoker to mop, you allow heat to escape from the smoker.  This increases cook time as the smoker will take some time for the cooker temperature to recover.


Good Luck!  Let us know how it goes!



post #4 of 6

D-dogg  All the answers to your questions are just a search away.  The search bar  at the top of the page will be your best friend as you start.   Post your questions in the various subject areas.  You will be amazed how many people will help.  Brian 

post #5 of 6


Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.


post #6 of 6

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in Rule #11. Not that you have done anything wrong....just a little bit of FYI for new members!


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



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