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FINALLY GOT MY 1ST SMOKER, OFF WE GO!

post #1 of 4
Thread Starter 
So I've been DYING to get my own smoker and have never smoked any meats before in my whole life. The most exposure I've had to making my own "Que" is grilling stuff on my Weber one touch and I know that's not considered barbequing, it's grilling. I've had all types of ribs and que at numerous restaurants from east coast, to down south to out west, but I had the best "Que" I've ever had in my whole life at Bear's Smokehouse in Windsor, CT and caught the bug from that point. I started reading up on all types of smokers from electric, to gas to charcoal and all different designs. For my purposes, the propane type fuel seemed to be the most forgiving for noobs like myself. I found a Landmann 34" Smoky Mountain Gas Smoker on Craigslist and the guy said it was used only twice. He had it listed for $175 and I gave him an offer that was lower and he said no. 3 hours later he emailed me back and said "Pick it up today and I'll sell it to you for $60 with the cover"! I went to look at it and it looked like it was only used twice, with very little buildup on the insides of the cabinet. Other than it be dusty, I hooked it up to a propane tank and everything worked perfectly so I took it home! I plan on wiping down the insides tonight and applying a light coat of vegetable oil. My question is, do I have to go through the seasoning process or is it considered to be pre-seasoned already? I want to do something this weekend but what type of meat would be best for me to start off with. I was thinking of doing some baby back ribs and work my way up to beef brisket. I would definitely prefer to do a dry rub with no mopping as I love having a nice bark on my que. I have a variety of wood chips that I can soak (Hickory and apple tree) so I think I'm all set with that. I also have a nice meat injector and plenty of apple juice but I want to know what your opinions are.

Glad I found this forum, I signed up yesterday afternoon and did some reading and it seems like everybody is really cool and helpful.
post #2 of 4

Hello and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum.  We look forward to your contributions.  I would just start using it as is since it has been used before.  I always advise the same with this question.  Chicken leg quarters and maybe some burgers with just salt and pepper.  Easy to do and cheap to buy.  I know!  I know!  You have been reading for weeks, now have your smoker, you are ready to get started and this idiot says chicken legs and burgers??  WHAT??  The first few smokes are about learning to control temps in YOUR smoker.  Each one can be different.  If that first smoke burns, the dog gets a good meal.  If it ain’t done, finish it in the oven.  Little money lost and with luck you still get a good meal.  TEMP CONTROL!! IS THE KEY!!  Have fun.  Good luck.  Keep Smokin!

Danny

post #3 of 4

I just love reading these posts where you can just feel the enthusiasm, we can tell your really psyched to get started.  Trust me, it gets even better as you grow with it and figure out your own likes and tastes, and start making some really good food while having a blast doing it.

 

Oh, yeah, and what Danny said...

 

Welcome aboard!

post #4 of 4
Thread Starter 

Thank you for the warm welcome guys 'n gals! I am so psyched to fire this thing up and start making my own charred pieces of heaven. I'll be sure to keep everything that I do documented so WHEN I run into issues, it'll be easier for ya'll to help me figure out where I went astray. I will keep you all posted after my first outing, wish me luck!

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