New to smoking - using DynaGlo standard vertical gas smoker

[ColoradoSmoker90]

Hello all - I recently was offered a smoker by a work buddy of mine. I've always loved grilling, still learning and growing with that. I'm eager to get into smoking. I've basically watched youtube videos, had discussions with friends, but have no experience yet.

Some tips and knowledge would be greatly appreciated.

I'll typically be smoking for a family of 3 so I won't be doing huge slabs of meat(yet). The smoker I'll be using is the DynaGlo 36" vertical propane model.

ANY and all help is welcome. Much thanks in advance and I hope to learn from some of you!

 

[kilo charlie]

Welcome to SMF ! There's a ton of information all over this place

 

[ColoradoSmoker90]

Welcome to SMF ! There's a ton of information all over this place

Thanks! I'm definitely looking around for sure, so much cool information. I'm excited to begin my smoking journey

 

[Hamdrew]

welcome and enjoy!

like other methods of cooking it is ultimately trial and error. using a propane smoker, you have a lot of help (i.e. temp stability) on your side. You could smoke something that DOES follow a set time like spare ribs "3:2:1", or baby back ribs "2:2:1" (search for it) if you're intimidated at all.

and again, enjoy!

 

[TNJAKE]

Welcome from Tennessee

 

[JLeonard]

Welcome sir to the forums from one gasser to another. Mississippi boy here. You can read for days on these forums. Got a question ask a way. And we like food porn here, so brush up on your picture skills.
Jim

 

[kruizer]

Welcome to SMF from Minnesota.

 

[ColoradoSmoker90]

Welcome to SMF ! There's a ton of information all over this place

Thank you much, sir. I think I've got some reading to do lol still navigating on here but so far everything has been helpful. And ya'll are pretty nice so that's a big plus

 

[ColoradoSmoker90]

Welcome from Tennessee

Thank you much, Tennessee. The buddy who is giving me the smoker recently went to Tennessee and bragged about the bbq out there. I gotta visit

 

[ColoradoSmoker90]

Welcome sir to the forums from one gasser to another. Mississippi boy here. You can read for days on these forums. Got a question ask a way. And we like food porn here, so brush up on your picture skills.
Jim

Thanks, Mississippi. I've definitely got some reading to do lol! I'm sure once I get my hands on the questions will be a many. Maybe you could explain to me a little the importance of resting the meat? Does meat need to rest regardless of what kind it is?

 

[ColoradoSmoker90]

Welcome to SMF from Minnesota.

Thanks, Minnesota! Nice to meet ya.

 

[TNJAKE]

Thank you much, Tennessee. The buddy who is giving me the smoker recently went to Tennessee and bragged about the bbq out there. I gotta visit

Best bbq in the country

 

[912smoker]

Welcome from SE Ga !

 

[ColoradoSmoker90]

Welcome from SE Ga !

Thanks much! Happy to be here and get to know you all

 

[JLeonard]

ColoradoSmoker90 resting the meat after taking out of the smoker allows the juices to redistribute throughout the meat. Also your gonna have some carryover cooking of the meat from the residual heat. That’s why you will see some guys take and tent in foil for a while (sometimes as little as 10 minutes). The internal temp will continue to rise.
Jim