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First Timer Here

post #1 of 6
Thread Starter 
Hello all. My Name is Wayne. I LIVE IN Central MO. I just got my fist smoker/grill. Its an Oklahoma Joes Highland offset type. I dont know much about smoking. I know temp regulation is important. Im wanting to smoke some beef ribs. How do I go about this? Should I use wood or charcoal for heat? Where doni put my soaked wood chips, on the grill over the fire or in the main section under the meat?
post #2 of 6
Welcome, glad ya joined us !
post #3 of 6

Hey Wayne


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 6

Hello Wayne, welcome to the forum, I would a good charcoal, Lump, or Regular for your heat, and some wood chunks for your smoke. Once you have your charcoal going good and is not putting out white smoke just heat, add your wood chunks on top of the charcoal.


Gary S

post #5 of 6

Hi and welcome to the group. The wood chunks are the better bet with charcoal, chips even soak burn up to fast. You can use a chip box on the coals or if you don't have one you can make a double layered box with foil to place them in on top of the coals. You want them to smolder not fire up. Good luck with and Keep smoking LOW AND SLOW.

post #6 of 6

:welcome1:, Wayne!

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