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post #1 of 13
Thread Starter 
I have always enjoyed cooking. Mostly because I enjoy eating good food. I attempted my first smoke last year. It was on my propane grill using cast iron smoke boxes. I smoked 3 3+lb chickens. Cajun rub on one and the other 2 injected. I couldn't get the grill lower then 320. I realize many would say I haven't even smoked yet. I used some apple wood and chipped it up with my cousin using some wood chisels. It was a nice way to catch up with my cousin since I had just returned from Afghanistan for a year. They chicken came out beautiful. Inspired me to do try the real deal. After doing a little research I decided on the GOSM. Should be here next week and my plan is do some real smoke on the 5th of July. Planning on a couple of briskets 6 lbs or so. A turkey 12lbs give or take. Some ribs, a few chickens and corn. I have used the time table I found on this site and elaborated on it a little so I can get everything ready together at the same time as much as possible. I have heard over and over smoke to temp and not to time so I am realistic that getting everything done at the same time is not always possible. Will be picking up some extra probe thermometers so I will have current temps on everything while they smoke. I will pose a question here and I anticipate some good feedback from this very knowledgable group. Should I be prepared to move differant foods around up and down closer and further away from the heat while cooking? Should I anticipate the cooking times for all the food to go up since the smoker will be full? I will be thankful for any advice. Thank you in advance. PDT_Armataz_01_36.gif
post #2 of 13
Welcome to the SMF, looks like your soon to arrive GOSM is going to have a workout. Post some Q View if you have the chance.
post #3 of 13
Welcome to SMF you'll find lots of good info and recipes here. I suggest signing up for Jeff's 5 Day Ecourse it has some great info and its free. I also have a GOSM and sometimes I moved meat around but have found that each piece of meat is different and is not going to finish at the same time anyhow. The biggest rule I can tell ya in those regards is poultry always goes below other meats. While getting those extra thermometers is a good thing also make sure you have a good cooler as you can put meat in it when its done and keep it hot for hours. A full smoker can do funny things to your heat and sometimes requires more heat especially when starting but more then anything plateaus add the most to smoking times. Have Fun and Happy Smoking
post #4 of 13
Welcome SD. Piney has what I was going to add here below as I have stuffed my ECB with chicken or ribs and it starts to act different. I look forward to the q-view of this feast. Jeff's rub recipe (a few $) is a great start as well.
post #5 of 13
Welcome to SMF! Enjoy the forums!

Take care, have fun, and do good!


post #6 of 13
Welcome to the SMF ...
post #7 of 13
You'll love it here...a home away from home!

post #8 of 13
Hia SD, Welcome to SMF... You got some good advice already, so I'll just pass along a handshake , and a beer if yer so inclined ;{)
post #9 of 13
Thread Starter 


Thank you for the info and the welcome. I will be checking out the forum often and will post some pictures as soon as I get started. PDT_Armataz_01_36.gif
post #10 of 13
Welcome to the forum. You have found a great place to learn. May all your smokes be thin and blue.
post #11 of 13
Welcome. There is everything you need to know here.
post #12 of 13
Welcome Sheepdog.
post #13 of 13
Ditto to what rich said! Welcome to the forum!!
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