or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Texas....
New Posts  All Forums:Forum Nav:

Hello from Texas....

post #1 of 5
Thread Starter 

My name is Alex I am from southern Texas and I am new to smokers but I do grill regularly.  Just purchased an offset charbroiler and doing some modifications that I have seen here as well as other websites.  Probably be trying to smoke briskets and babybacks eventually.  Need to practice of course.  Any advice is welcome.

post #2 of 5
Hey Alex-glad to have you join us. For a first run, I would suggest chicken for two reasons, chicken is a bit forgiving on temp spikes and you can cook it at a higher temp. If you want to go the 'low and slow' route, then I would suggest a bone-in pork butt for the same reason that it can withstand temp spikes. The bone is a ggreat indicator for when it's done-if the bone pulls out easily when you tug on it then it's done. We do however recommend the use of a good meat thermometer to check for the proper internal temp.

Enjoy the Smoke!
post #3 of 5

Hey Alex


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.



post #4 of 5

Hello and welcome from Gary in East Texas, glad you landed here. Chicken is cheap, pretty simple and forgiving. Give you a chance to get the feel of your smoker before you jump in on those long smokes.


Good luck


Gary S

post #5 of 5
Welcome, see ya around the forum !
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Texas....