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New to "Que"

post #1 of 9
Thread Starter 
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. "
post #2 of 9
Thread Starter 
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post #3 of 9
Thread Starter 
And I just realized I put the box for the chips ON TOP of the cover................................................ <
NOOB ALERT!!!!
post #4 of 9

Cool !!!    you can't hardly get anything for 60 bucks

 

Gary S

post #5 of 9
Thread Starter 

Hell no, everything is so damn expensive these days! Luckily enough I chopped down about 6 apple trees on my property (still have a dozen more, don't worry) last year and I have plenty of wood chips to start me off! I was thinking of starting off with (following the advice of some awesome forum members) something easier like chicken quarters or burgers. I really really really want to do a boston butt, but I know I need to walk before I run. Decisions decision :-)

 

I'm gonna be like a kid in a candy store when I go to the butcher's tomorrow!

post #6 of 9
Thread Starter 

Now that I think of it, what's the best way to clean up this smoker and get it ready for it's first outing? I know you're supposed to apply a light layer of vegetable oil on the inside after every use and cleaning, but how do I clean it first?

post #7 of 9




I have your smokers big brother. This is what it looks like. It's about 10yea old. I only clean the racks. The water pan has sand in it and is covered with foil. You'll want to research needle valves. A good investment would be a AMNTS tube smoker from A MAZE N Smokers. The cast iron does okay but you get better smoke from other sources. Good luck and don't be afraid to ask questions.
post #8 of 9

Hey

 

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.

 

Gary

post #9 of 9
Thread Starter 

Thank you Gary! That's so true, there's always 10 different ways to do any 1 task, all right and all dependent on your personal tastes and preferences. But it's always nice to hear other people's opinions. I find that the best way is a combination of what works for you and what other people's recommendations are.

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