- May 25, 2017
- 3
- 12
Hello everyone!
My name is David Horton, writing from Jacksonville FL (originally from Georgia). I am new to the forum and new to smoking in general.
MY SMOKER: *Purchasing Today* my first smoker: Old Country BBQ Pits Pecos Smoker
Notes: I am 44 years old and consider myself to have pretty decent grilling chops, but new to smoking.
Cuisine: Typical american BBQ for sure (pork, beef, chicken and fish), but ALSO - my wife is Thai / Laos, so who knows the possibilities, if we can incorporate in any of her dishes.
More Notes: I've already read a decent amount of information on this smoker on the forum (thanks everyone). Paying close attention to the mods others have made with the coal grate in the firebox (replacing with diamond grate, etc) and moving that or other induction plates into the cooking chamber to even out temps. I have a lot to learn, but seems like getting a good handle on the oxygen intake and coal / wood / fuel balance is going to be key.
Upcoming uses: June 10th (Birthday BBQ for about 30 ppl at my house). Ribs, Boston Butt (overnight), Thai Chicken wings, smoked sausages. This will be my first run.
July 1 / 2: (2nd Birthday BBQ and July 4th BBQ weekend. About 20 ppl). Menu? Will depend on how June 10th goes.
Fun Fact: My dad (South GA) had an old 4 ft diameter concrete sewage pipe junction that he used as a smoker. The piece of concrete pipe was about 4 feet in diameter, about 5 feet tall (long) on its' side, and he had a big old concave Coca Cola metal sign that he would put over the top as the lid of the smoker. I think he just cut diamond grating to use as the cooking surface. But, he could put a whole deer, goat, sausages and pork roasts all at the same time on this ting. He chiseled out about a 10" x 10" section of the concrete to use for feeding wood into the smoker. Very DIY but effective.
Thanks everyone.
My name is David Horton, writing from Jacksonville FL (originally from Georgia). I am new to the forum and new to smoking in general.
MY SMOKER: *Purchasing Today* my first smoker: Old Country BBQ Pits Pecos Smoker
Notes: I am 44 years old and consider myself to have pretty decent grilling chops, but new to smoking.
Cuisine: Typical american BBQ for sure (pork, beef, chicken and fish), but ALSO - my wife is Thai / Laos, so who knows the possibilities, if we can incorporate in any of her dishes.
More Notes: I've already read a decent amount of information on this smoker on the forum (thanks everyone). Paying close attention to the mods others have made with the coal grate in the firebox (replacing with diamond grate, etc) and moving that or other induction plates into the cooking chamber to even out temps. I have a lot to learn, but seems like getting a good handle on the oxygen intake and coal / wood / fuel balance is going to be key.
Upcoming uses: June 10th (Birthday BBQ for about 30 ppl at my house). Ribs, Boston Butt (overnight), Thai Chicken wings, smoked sausages. This will be my first run.
July 1 / 2: (2nd Birthday BBQ and July 4th BBQ weekend. About 20 ppl). Menu? Will depend on how June 10th goes.
Fun Fact: My dad (South GA) had an old 4 ft diameter concrete sewage pipe junction that he used as a smoker. The piece of concrete pipe was about 4 feet in diameter, about 5 feet tall (long) on its' side, and he had a big old concave Coca Cola metal sign that he would put over the top as the lid of the smoker. I think he just cut diamond grating to use as the cooking surface. But, he could put a whole deer, goat, sausages and pork roasts all at the same time on this ting. He chiseled out about a 10" x 10" section of the concrete to use for feeding wood into the smoker. Very DIY but effective.
Thanks everyone.