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Henry from Los Angeles

post #1 of 7
Thread Starter 

Hi guys,

 

My name is Henry, 24, from Los Angeles, CA.

New to smoking, decided to try it out because of my love of meat! My interest in smoking & BBQ really started growing a couple years ago after watching hours and hours of BBQ related shows, attending BBQ events, rib festivals, and going to different BBQ restaurants in Los Angeles (of course, can't really compare to the ones in Texas and in the southern states). 

 

Been lurking on this forum for a couple weeks and recently purchased a WSM 18.5".

 

I am a complete beginner and the only thing I have done is one dry test run without any meat - just so I can get the hang of using my smoker, getting used to temperature control by adjusting the vents, etc. My first attempt at smoking will be this weekend with some beef short ribs, which is one of my all time favorite cuts of meat. Got a whole rack of short ribs (4 bones, about 5.5 lbs). Plan is to go 3-2-1 at about 225-240 degrees with just some kosher salt and black pepper, as I really prefer to taste the flavor of the beef and really enjoy the simplicity of salt & pepper. I'm thinking about throwing a chunk of apple or oak wood for the smoke. I've read several beef short ribs threads on here, but still not sure if I should run it with a full water pan, or leave the water pan empty.

 

Looking forward to meeting everybody and posting some "QViews" for all of you guys. Please let me know if you have any advice for a first timer.

 

Cheers!

post #2 of 7

Henry welcome to the forum. Good info here. CF

post #3 of 7

Welcome to the board! As for advice,

 

post #4 of 7

Welcome to the forums Henry! it's a great place!

post #5 of 7

texas.gif  Good afternoon and welcome to the forum, from another Cold day in East Texas. Lots of great people with tons of                    information on just about  everything 

 

 

            Gary

post #6 of 7

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

post #7 of 7
Thread Starter 

Thanks everybody!

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