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Complete Newbie, green horn, FNG, haven't a clue.... ect. ect.

post #1 of 12
Thread Starter 
Hi, my name is Johnny and I have a problem.... I'm addicted to smoked meats, and I don't know how to cook them... lol.

OK - I am just gettin into the whole world of smoked meats and smokers. I have been a life long griller gas and charcoal, but have never truly done any smoking per say.

My name is Johnny Rodriguez, located in Portland, OR, and I am getting a Char-griller Pro 800 w/ side fire box for Fathers day! I have been reading the forums regarding the modafications I should make, so that will be the first thing(s) I do.

Since I am completely new to this I am open to all suggestions and ideas. What is a good foregiving piece of meat to start with for a first attempt?

Look forward to hearing from everybody, love what I have read and seen on the forums so far!
post #2 of 12
Welcome to the forum!

If you want to look like a rock star, try a batch of ABTs and a fatty. That's a good quick smoke and you'll be sure to enjoy the taste too!

Don't be afraid of pork butts or anything like that though. The only way to learn is to really screw it up a few times. The great thing about smoking meat is that unless you don't get to temperature, you're still going to have fun and have something that is somewhat edible...icon_lol.gif

Good luck and take some pics to post on here.
post #3 of 12
Welcome to the family and congratulations on you new found addiction.

There are a ton of good folks with a ton of knowledge on here and all are more than willing to help.

Remember the only stupid question is the one you didn't ask

I agree start with ABT's and a fattie and go from there. Ribs and Chicken are also easy smokes. The bigger cuts ( pork butts, brisket etc ) are fun and like was said above sometimes ya just gotta go for it and if you screw up at least you had fun.

Browse the forums and see what others are doing.

Also, sign up and take Jeffs 5 day e-course it will teach you a lot

Good Luck and Happy Smokes
post #4 of 12
Welcome to the SMF.

Fatties, ABT's , Pork Butts , even ribs are actually quite hard to screw up if you get the temperatures right. Keep the smoke thin and blue not billowing and white is the second thing of importance. Take the free 5 day ecourse found on the right hand side of the page.

You will need a rub recipe , http://www.smoking-meat.com/rib-rub-recipes.html or try here , plenty of rubs and sauces for you to try out. http://www.smokingmeatforums.com/for...play.php?f=123

I also recommend Jeffs rub, I use it on most of my smokes, tweeked a bit to my personal taste. Making your own rubs will save you loads of money over the season.

You wanted a good forgiving meat to start and I'd have to say fattie is the most forgiving . Here is Capt Dans excellent tutorial on rolling a fattie. http://www.smokingmeatforums.com/for...ad.php?t=68353
post #5 of 12
Welcome to SMF Johnny....this place will make a smoker outta ya in no time!!
post #6 of 12
Welcome to the forum Johnny from northern Calif. glad you found us. Congrats on the father's day gift.

One great thing about this passion called smoking, practice makes perfect and ya get to eat some great food. Even some of the mistakes are good! Keep practicing, and browse this forum for ideas, feel free to ask questions as you go. Remembering we really do like photo's (q-view) of your progress.

Enoy your adventure into the TBS!
aka Rocky
post #7 of 12
Welcome to SMF, Johnny. Glad you joined us.
post #8 of 12
Hello from the other side of the Columbia River.biggrin.gif
post #9 of 12
Welcome Johnny - The best thing is to dive in headfirst and you'll find that with all the helpful folks on here that it's pretty difficult to mess up horribly!
post #10 of 12
hey, johnny - welcome to the forum. believe me when i say you are at the right place for learning BBQ and smokied foods!

ask any question, any time. if someone doesn't know the answer, they will probably be able to give you a reasonbly educated guess and sooner or later someone will come along who knows the scoop.

one other thing i recommend, especially if you are a bit of a "learn-it-yourself-er" is that you download and read the BBQ FAQ. this is an extensive word document composed about 10 years ago by some folks who know what barbecue is all about. here is a link to a download for a SAFE zip-file copy of the BBQFAQ. it's a simple word document so you can put it straight on your desktop and read it any time. a lot of answers and a lot of ideas can be found there - good fundamentals:


if you're not comfortable with a zip file, send me a PM and i'll be more than happy to email it to you. once you get past the first dozen pages, this is one of the best BBQ references (other than this forum) that i've ever seen.
post #11 of 12
welcome to SMF-pork butts a forgiveing meat sliced or pulled-160 ish sliced 205 pulled-slather in mustard and rub the night before.enjoy
post #12 of 12
Welcome JIR. Like the FNG thing.
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