- 34 Posts. Joined 2/2013
- Location: West Palm Beach Florida
- Points: 31
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As Flash said take the 5 day. Then spend some time learning to control the heat in your pit. You have to contriol heat or you will never have great Q. Chicken is good to learn on. It can take wide temp swings.
Season it well...best thing is a pork butt right off the bat!!! They are pretty hard to screw up and they have lots of wonderful pork fat that will help season that smoker.
Get yourself a good digital thermometer...don't trust the one on the smoker, they are almost never accurate! My recommendation is a Maverick ET-732 - dual probes, one for meat and one for the pit temp.
Use the Minion Method, you will burn less fuel and have better temperature control.
Try different kinds of wood for the smoke. My favorite is a 50/50 hickory/cherry blend but I also smoke with peach, pecan, oak, mesquite, pear, etc.
Good luck and get to smokin!!