New to the Forum. New to Smoking.

[Big Fletch 111]

Hey everyone! Been reading through some of the posts. Interesting stuff. I am brand new to smoking meat. My family got me a new smoker yesterday for Father’s Day so I am going to give it a shot. Not a fancy smoker - they got me the Char-Broil 40” Offset. It should serve as a good starter. Already seasoned it as instructed and first smoke (Boston butt) will be this coming weekend.

 

[BigW.]

Welcome. Enjoy the new hobby.

 

[kruizer]

Welcome to SMF from Minnesota.

 

[JC in GB]

Don't trust the temp gauge on the door. Those button dial indicators are notorious for being off. You can remove it a test in boiling water to check accuracy.

It would behoove you to get at least a dual probe thermometer to monitor your pit and meat temps. Find your hot spots before your cook so you can move the meat around to speed or slow the cook.

I usually have one probe in the meat and one on the rack near it.

If you are going to use charcoal, I would recommend Royal Oak as a good retail brand of charcoal.

Welcome from Wisconsin...

 

[Big Fletch 111]

Thank for the welcome!

They got me a large bad of Cowboy hickory and oak lump charcoal. Is that good?

As for temp gauges, I have a Thermoworks dual probe on order.

 

[TomKnollRFV]

Like JC said, definitely get another form of temperature probe.

And remember..if at first you don't succeed..eat the results and don't tell any one!

 

[SmokinVOLfan]

Soon as you start you will be addicted and smoking something every weekend. Enjoy that new rig! Guaranteed to put out some good Q

 

[ofelles]

Enjoy but be afraid, MCS (More Cooker Syndrome) will take a hold and not let go

 

[6GRILLZNTN]

Enjoy but be afraid, MCS (More Cooker Syndrome) will take a hold and not let go

Yep, and hide your wallet. Welcome from Middle TN!

 

[Big Fletch 111]

Hey, thanks everyone. I have been sufficiently warned. By the way, from just northeast of Louisville, Ky here.