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greetings and salutations yall

post #1 of 16
Thread Starter 
just a new guy here... live in AZ, my wife and family(5kids) love anything thats been on a grill, gas, charcoal, wood, etc. been lurking on here for a while and bought a Charbroil Silver Smoker offset yesterday. We attempted the cure/seasoning stage last night, now just put on a 5lb butt and some spare ribs... we'll see what happens.

we put the meat on at 9:30 this AM, temp was about 225, been maintaining it between 200-250 since. We add a few charcoal brickettes and chunk of mesquite when it drops... I also notice the top smokestack damper and the lower damper in the pit seem to change the heat. Is that correct? 1/4 open in smokestack and 1/2 open on the pit??? We bought 2 Taylor meat thermometers and set them both to target temps of 172.

right now thats whats going on over here... got the laptop out here catchin up on the latest from SMF!!!

thanks for a good forum
post #2 of 16
I just went through roll call lookin for your post.
Then here it is!

Hope your smoke is going well.
Nice chatting with you last night.
Welcome and you'll LOVE it here.
SKOL
V
post #3 of 16
Welcome to SMF. Good luck with your first smoke with your new rig. I am sure it will be great especially with the advise from the great people on this forum.
post #4 of 16
welcome aboard, glad you got a new smoker, and trying it out already, thats good. day I got mine I got up a 2 in the morning and started out the butt, It's a good choice especially when your learning you smoker.

glad you joined and congrats on your smoker.
post #5 of 16
welcome to smf!!! nice talkin to ya in chat last nite. lookin like you off to a good start, got your thermos and all!!! make sure they read correct and as far as smokestack vent, i keep that one wide open. gives good circulation in the smoker and no stale smoke to give you amy creosote taste problems. cant wait to see your qview!!!
post #6 of 16
Welcome king. I agree with Erain, leave the stack vent wide open all the time. Control your temps with the side vent. Just move it a little at a time. It doesn't take much at all to raise or lower your temps.
post #7 of 16
PDT_Armataz_01_05.gif Leave the stack damper 100% OPEN, unless you like creosote to build up on your meat and give it a bitter flavor.PDT_Armataz_01_27.gif
post #8 of 16
Thread Starter 
I read the 3-2-1 thing... that is a general rule if I keep the temps at 225 right? how come some of you half to let it go for double digit hrs?

and I just opened the stack to 100%... how bout the firebox? it has a lower and upper damper, I opened the lower to about 1/2

we're stuck at 137-butt, 146-ribs
post #9 of 16
3-2-1 is for ribs. The double digit hours are for butts and briskets.
post #10 of 16

welcome,King

You will enjoy the SMF. Keep smokin' and keep yer top vent OPEN!And keep yer top vent OPEN! Oh,I said that...PDT_Armataz_01_05.gif
post #11 of 16
Welcome Sofa! Nice meeting you on chat last night.
post #12 of 16
Welcome aboard
post #13 of 16
Welcome to the SMF family. I agree with the others. Open top vent all the way, always when in use. The lower helps control the heat, more air means more heat. May all your smokes be thin and blue.
post #14 of 16
Welcome Sofa King. Just like racing, wide open.
post #15 of 16
Welcome sofa King. I wondered that too about the double digits Yesterday on my first Butt. I finally just went with what the thermometer was telling me and it took 8 hours. ( long stall time ) Plus two hours wrapped in blankets. It sure works tho. Yum. Hope yours turns out as good as mine did.
post #16 of 16
Welcome aboard..............
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