- Jun 26, 2014
- 45
- 17
Good Morning All,
I already posted in the new members section but I'll do a cut & paste here as well.
" 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. "
I already posted in the new members section but I'll do a cut & paste here as well.
" 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. "
