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About to start in Auburn, AL

post #1 of 8
Thread Starter 
Hello all,

The family and I moved to Auburn about 6 months ago so she could continue her schooling. Well, with her new school chums she is wanting to start entertaining, and as she does not cook and catering is expensive I decided I needed to get a grown up cooker.

I have been wanting to get into smoking, and more into grilling for a long time. I have a friend in KC that got me hooked with his "country cut" ribs. We have even came up with a rub that is just awesome.

I have a brand new Char-Griller Super Pro and a Side fire box sitting in the dining room floor right now just waiting for me to get home and put it together. Picked it up at Lowes last night. Bought them seperatly. The reason I bought separately was it was the same price as Home depot had the whole kit for and buying separately the warming rack is included. NOTE: This will be my only outdoor cooking appliance so I got this unit because I know it will do both very well.

As far as smoking goes I plan to use lump charcoal-Will avoid Cowboy brand. This will be the first time I have used lump. Always used the big K for grilling. Is lump acceptable for grilling as well? Will use wood chunks-Mostly apple (If I can find it here) but use hickory for the butts.

I know the in-lid thermometer is basically useless. My wife picked me up a remote thermo. I plan on adding 2 more at grate level, one on each side. Until I get the other thermos installed is it acceptable to use the remote to monitor the temp of the grill and just stick the pig with it every half hour? And what is generally used to support the probe? I see what looks like a potato in some pics.

Many, MANY more questions to follow.

post #2 of 8
Welcome Fish!!! I am a newbe also and we both came to the right place.

Yes that is a potato. Just make sure the probe doesn't touch the grate.

Drop us some pictures when you get er together.

Take the 5-day course it is wonderful.

Want to share that recipe? LOL
post #3 of 8
Welcome to the forum.

Yeah, grilling with lump is fine.
post #4 of 8
Welcome to SMF! Share your rub recipe if it's not top secret!
post #5 of 8
Thread Starter 
Thanks so much. Added a potato to my grocery list for this evening. Along with the lard for seasoning the grill plates. You think 3 seasoning before first smoke is ok?

I will see if I can get clearance from my rub partner to share...It is actually VERY VERY easy.
post #6 of 8
For seasoning, just spray down the unit with some pam and smoke away for a few hours. I only had to season my MES for 1 hour before it was ready to go.
post #7 of 8
Welcome to SMF! It sounds like you've already done quite a bit for reading and browsing, and you're ready to go. icon_biggrin.gif
post #8 of 8
Welcome to the SMF fish!smile.gif
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