Newbie needs help!!!

[joshsg]

Hey guys! I posted on the roll call a couple of days ago saying I was going to give it my first try today. I went and bought a Bar B Chef offset smoker from BBQ's galore. I put it together (about 2 hours ago) and am trying to season it. I lit one full chimney smoker's (standard weber) worth of Green Egg Lump Charcoal, waited until it was a bit ashed over on the top and put it in the firebox. I also threw two chunks of hickory wood on top. It's been an hour and it hasn't gone over 125.
Am I not using enough charcoal? It seems like there is very little charcoal in the box considering it's size. There is a ton of smoke coming out though. Or do you think maybe I got a busted thermometer?
Again, this is the very first time, and all I'm trying to do is season the grill/smoker. Planned on doing a pork shoulder tomorrow, but now am a bit apprehensive.

 

[joshsg]

Oh yeah, it's currently 44 degrees outside with slight winds. Could that be a factor?

 

[buzzard]

one sure fire test is to put your hand on the smoker, a rule of thumb a friend taught me was if you can keep your hand on top for about 5 seconds or so its about 180. im not sure how true that is but i was able to do it on his but he did not have a therm.

if you want to be sure get the maveric redi*ckeck which has a probe for the temp of the grill and the meat your cooking. it has a remote sensor so you can be inside where its warm watching your temp.

as far as your smoker i would just add a bunch of coals to it and let it go. i know im not supposed to but i usually dont prestart my coals i just throw them on there a few at a time or a bunch at a time. i guess this is not the right thing to do but i have pretty good turn outs, no creatol flavoring. hell get some oak and get that fire going good!!!!!!!!

 

[bwsmith_2000]

Josh,
I'd bet that you don't have enough fuel to boost the temp in the cooking chamber up to where you want it to be. Buzzzard is on to something. Use a reliable thermometer ..... digital like the Maverick. And don't forget to test it with a pot of boiling water. The accuracy of the thermo can easily be checked with the water. With that in mind, I think you will reslove the question and be on your way to some outstanding Q!! Have a super weekend.

 

[joshsg]

Thanks guys, great suggestions. I'm going to give it another shot tomorrow. I'll update then. Again, much appreciated!

 

[buzzard]

how idid it go today? im hopeing a lot better. fuel fuel fuel!!!!

 

[joshsg]

I was so into my new hobby last night I totally forgot I had family pictures today at the mall. So it's a no go for today.
I did however finish seasoning the grill (i.e. burning off all of the factory gunk). Yesterday I only lit a fire in the fire box, not the actual grill.
I bought a 3.5 pound 1/2 picnic. It's ALL they had at the grocery store (I live in the sticks). Also a rack of back ribs. I'm going to wake up at the crack of dawn tomorrow and start my first test. I plan on smoking the picnic for 10 - 12 hours w/ a thermometer. Ribs about 6.
I'm honestly not expecting much, planning this as more of a learning experience. I'll update... hopefully with good news.

 

[joshsg]

Scratch that, 10-12 hrs seems way too long after some reading. Just going for 200 degrees internal.

 

[buzzard]

picnics can be stubborn.

 

[up in smoke]

Donâ€[emoji]8482[/emoji]t forget to rub and wrap your ribs tonight, and toss in the fridge! :lol:

 

[jabo]

Don't forget SoFlaQuer's finishing sauce for your pulled pork. If you don't know what it is do a search and you will find the recipe. Do NOT eat pulled pork without it.

Jamie

 

[joshsg]

Well good news and bad news. Bad news first of course.
The skins lost to the bucs (don't start buzzard!, I know your from TX).
Good news... my first try was a success. At least the ribs were. My only problem was my appetite. The ribs were hands down the best I've ever had. Between me and my wife, we put down a whole rack. That left very little room for the picnic. Although I did try a few chunks and it tasted great. Looks awesome too. That will be lunch for tomorrow.
I used my own BBQ sauce recipe which is a derivative of Chili's Baby Back rip sauce. Worked great.
I have to say I didn't anticipate this being so labor intensive, but it was really fun. I even got my wife into it. And believe it or not, she hates to cook.
I owe this site and the advice I've received on this forum a great bit of gratitude. I really understand why there is such camaraderie amongst the members. I consider this the X-Games of cooking. It takes a very dedicated individual to give what it takes. And I'm glad to be one.
Again... Thanks for the advice. I look forward to next Sunday. That includes beating the Panthers... Sorry Carolina!!!!

 

[Dutch]

Josh, glad things worked out for you temp wise. You're on the right track when you learn to smoke to a certain temp and not cook by the clock. When it comes right down to it, "It's done when it's done".