Meat smokin in Colorado

[wess]

Hello, everyone! My name is Wes and I live in Northern Co. This is my first for smoking outdoor cooking. I have a Brinkman Limited Edition. Haven't done much cooking yet. My first was some pork ribs. They came out great. But realized there is a lot to learn. I am doing some chicken today and having a hard time regulating the temp. Used Kingsford's Briquets with cherry wood. I am practicing to get ready for beef ribs for my family reunion in August. Planning to use the same briquets and this time pecan. Any input would be very much appreciated. Thanks in advance. I am realizing this is an art, not a science. 

 

[hardcookin]

Wes welcome to SMF!
Every pit is different and all requires learning to manage the fire to achieve proper temps.
Chicken thighs is a cheap smoke and it helps you practice fire management. Size of the fire determines your temp.

Also Offset smoking is an art.... be ready to get mad, disappointed and amazed! Good luck and enjoy.

 

[wess]

Thanks! I wasn't too far off.

 

[SmokinAl]

Welcome to SMF Wes!

Glad to have you with us!

Al

 

[submariner]

Welcome and it took me 15 years to realize I would never master a offset but I kept trying!!