Hi all!

[celentano]

Hi, I'm Steve, I just bought my first Royal Gourmet smoker and tried the brisket, it turned out good. I was having a bit of trouble with the smoke, what size firewood should I use and what kind of ribs and chicken am I going to try. I like to cook every Saturday, I usually add some ribs to smoke them too

 

[JLinza]

Welcome, from Colorado

 

[gmc2003]

Welcome to the forums, and brisket is known to be finicky at times.

Chris

 

[02ebz06]

Greetings Steve, welcome to the group from New Mexico.
Congrats on the new smoker.

 

[jcam222]

Welcome from Ohio, if you can nail brisket you have it made

 

[JLeonard]

Welcome from Mississippi! Look forward to your posts and pics....We Like show and tell around here.

Jim

 

[Gonna Smoke]

Welcome Steve. For ribs, I prefer spares or St. Louis style. They're both the same ribs, but the St. Louis style has the breast bone removed. For chicken, thighs are my favorite, but it's hard to get crispy skin using a smoker. After smoking, a quick trip under the oven broiler will help crisp them up. Show us what you got...

 

[celentano]

thanks for the welcome!

 

[normanaj]

Hello from RI.

 

[DRKsmoking]

Hello from Nova Scotia, This is a great place and like minded folks

David

 

[912smoker]

Welcome to SMF from SE GA and you've landed at the best spot on the worldwideweb. You're probably using charcoal as a base so I would just add some wood chunks in the mix.
Cherry for the ribs and something mild like pecan for the birds.

Keith