New Smoker

[just ol pop]

I just purchased a new Old Country Pecos smoker. Iwould like any suggestions and comments on this smoker. It looks very well
build ( and heavy boy). I am lookign forward to using it ,but being newbe to smokig and help would be appreciated.Oh yea thats me on the right
with the Alabama hat on Roll Tide

 

[ristau5741]

first step would be to season it,  bacon grease is preferred, but any grease will work, slather it all around the inside, light the smoker up throw some smoking wood on and let it run at 250 for about 4 hours.   that should give it a real nice base to work with.

congrats on the new smoker.

 

[just ol pop]

Thanks so much I will do that saturday

 

[oldschoolbbq]

Pop , after your original seasoning , I suggest a nice greasy chicken to get it going and your road to learning this new Toy.

Then decide your fuel , I highly suggest all Wood , and here's a bit of info. that may help you :http://www.smokingmeatforums.com/a/stickburning101

May you have Thin - Blue - Smoke and happy times ,

Have fun and . . .

 

[just ol pop]

Thanks for the suggestion I will do that

 

[just ol pop]

Thanks so much I will do that for sure

 

[just ol pop]

I just purchased a new Old Country Pecos smoker. Iwould like any suggestions and comments on this smoker. It looks very well

build ( and heavy boy). I am lookign forward to using it ,but being newbe to smokig and help would be appreciated.Oh yea thats me on the right

with the Alabama hat on Roll Tide

If you do't expect it in the first place then you are not disappointed when it does not happen

 

[just ol pop]

Seasoned that bad boy last night .... I played with adjusting the temp some was easier than i thought but i am 50° off from heat at grate and heat gauge in center...center ready 200° at grate reads 250° hope some turning plates will help. Leaks some smoke around door but can fix that with
some heat stripping.... thank so much for your help

 

[dockman]

My Oklahoma Joe Longhorn looks to be very similar to your smoker. I added a temp gauge plus moved them down to grate level (1 on each side of smoker). My smoker is 40" cook chamber I do believe? If yours is smaller may not be a need for 2 temp gauge? I would check the gauge i. Boiling water (212).

 

[just ol pop]

thanks i think i will add one at least at grate level