Just getting started

coachverde

Newbie

Original poster

Nov 30, 2014

3

10

Amarillo, TX

• Dec 1, 2014

• #1

I've been perusing SMF for the last couple weeks.  Been wanting to get into smoking for several years now.  I ran across a deal on a brand new Old Country Pecos smoker the other day on Craigslist that I could not pass up, so I took the plunge.  I look forward to the challenge of figuring out how to run my new smoker.  I seasoned the pit on Saturday, after reading several threads on here, and now I'm ready to get some meat on it and see how bad I can screw it up!!!  

 

bluewhisper

Master of the Pit

OTBS Member

Apr 1, 2014

3,587

455

Columbus Ohio

• Dec 1, 2014

• #2

Welcome to the board! Keep looking around, you'll find a lot here.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Dec 1, 2014

• #3

  Good evening and welcome to the forum, from a cloudy and chilly day in East Texas. Lots of great people with tons of information on just about  everything .

Gary

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Dec 2, 2014

• #4

CoachVerde,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Just in case you were wondering how this site works.
Here is a link to a FAQ for the site.
http://www.smokingmeatforums.com/a/faq
Lots of good stuff there on how to get around here.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 2, 2014

• #5

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

 

coachverde

Newbie

Original poster

Thread starter

Nov 30, 2014

3

10

Amarillo, TX

• Dec 2, 2014

• #6

Thanks for the welcome and advice.  Like I said before, can't wait to get some food on my smoker for the first time.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Dec 2, 2014

• #7

Hey CV, congrats on the smoker find. Sounds like you are ready to go. A couple things I tell new smokers, Get to know your smoker. Start out with something cheap and not a long smoke, chicken and sausage are good starters. That way it will give you a little time to see how your smokers works. Holding temp, fuel usage, and leaks, wood flavors  etc. You don't want to buy an expensive piece of meat, do a long smoke and not have it turn out well. Take your time. Start out with a log, write everything down, till it all becomes second nature. Cold days you will use more fuel and takes longer to heat up your smoker. Where you are I know the temp can change 50º in and hour or so.

Keep us posted on your progress with lots of pictures

Gary

 

coachverde

Newbie

Original poster

Thread starter

Nov 30, 2014

3

10

Amarillo, TX

• Dec 3, 2014

• #8

Gary, 

You are definitely right about the weather. 80 degrees last Saturday and a high of 31 monday.  Going to try some chicken quarters and maybe some wings this weekend.  Looking forward to getting that smoker up and running.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Dec 3, 2014

• #9

Yeah, crazy weather here in East Texas too.  Chicken is a good starter, that way you can see how your smoker performs and if you need any adjustments. One thing on chicken, you can over smoke it pretty easy so watch your smoke it doesn't take much.

Gary

 

aquacanis

Newbie

Dec 13, 2006

14

11

Upstate NY by the Canadian border

• Dec 3, 2014

• #10

You best be trying some of that Texas wild boar in the smoker.   I try to shoot one every year when I am in Texas.  It makes great sausage.