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Hello! SMF!

post #1 of 13
Thread Starter 

Hello From AZ, I am new to smoking, and don't know anyone who has smoked before, so basically I have been living on this website for the past few days reading threads. Learning TONS.


I have a ECB - (which I learned the acronym on these threads)


Any advice for what would be best for my first smoke?

post #2 of 13

I'd so go buy you a boston butt and a rack of ribs(your choice) and get after it.

post #3 of 13

I agree with FFTWarren -- pork takes smoke well and is hard to screw up.  Check the ECB mods if you haven't already -- some great tips there to apply before your first smoke.  Don't forget to season the ECB if you haven't already!  That's also a good chance to test your temp mgmt skills.   Keep the first smoke simple, and don't forget the Q-view!!!

post #4 of 13

Butts are a bit more forgiving when your ECB heat spikes. Chicken is cheaper-so if you ruin it your loss isn't as bad as ruining a brisket.


Do a couple of no-load runs (no meat) so you can get the hang of controlling your temps.

post #5 of 13

Welcome! Since you have already been surfing the site I guess you realize the wealth of information available to you. What you may not know yet is how friendly and willing to help these people are.I have learned so much from the people here. Again, welcome and good luck with your 1st smoke.

post #6 of 13

Welcome to the SMF, reading the forums will have you jammin' through the learning curve. It's all good my friend.

post #7 of 13
Thread Starter 

Yea I did some Mods, but I KNOW i will need to do more to make it more effective, I have added a grate at the bottom so the ashes can fall off, and I Put a new thermometer, cause Warm/Ideal/ Hot really isn't going to cut it (as I have learned from these forums). And I will be hitting the Store soon to pick up a butt.


Thanks I look forward to learning even more


Oh yea and not to mention those were lighting fast responses!

post #8 of 13

I would grab a butt for it is pretty hard to screw up as long as you have a good thermometer. You golden.

 First off welcome to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:

then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.

Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again


Welcome to Your New Addiction

post #9 of 13
Thread Starter 

Well I did what you guys advised and made the butt ... and wow it was amazing, Never had it before, but can garuntee* (Sp) that it will not be the last time I make one!! It is soo good that we haven't had the chance to make it into PP, we just keep just been cutting off Chunks!


Had some sweet beginners luck too i got the TBS, (or atleast it looked like a picture of TBS I saw) and I had no Massive Temp Changes, (which is what i feared most)


If anyone asks what they should smoke first i will definatly say a pork butt!!



Taken Prolly half way through cook, sorry forgot to take more! not to mention the cook went late into the night.


This is already proving to be a fun and delicious Endeavor!

post #10 of 13

nice job fellow "zonie" and welcome!

post #11 of 13

You just might be onto something.

post #12 of 13

Nice job!! Looks like you are really getting the hang of it. So what's next on the agenda??

post #13 of 13
Thread Starter 

I am going to make a whole Chicken and Turkey Legs, and I am going to try the brine approach cause it sounds like it will make a big difference, and also cause I need to make something reasonable healthy! Or atleast that is what the fam is demanding!


any little tips on making the chicken that might not be discussed in a diff thread yet?

Edited by KJC55 - 6/4/10 at 3:34pm
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