Newcomer

[thebarkhound]

Hi All, 

Newcomer here. I've been smoking on various gas grill's with success. Good Texas BBQ is hard to find where I live, and after spending time in West Tx, and San Antonio I can't seem to shake the addition. 

Wife just got me a OK Joes Longhorn (its the 3/16" thick steel model) that seems to be decent for the money to try out a pit for a change. Im a wood guy, I cut, split and season my own firewood for the two hearths in the house so I am going to try an all wood smoke and see how it goes. I've done a dry run to burn off the junk and temp moderation was tricky at first, but got easier as time went on. 

There has been lots of great suggestions on here, so appreciate everyone sharing. 

Ill be posting some results after I finish tuning it up and get comfortable with temp maintenance

Looking forward to sharing. 

Best.

 

[gary s]

Hello and welcome, glade to have you here, sounds like you have a plan keep us posted on future smokes and lots of pictures.

Gary S

 

[GaryHibbert]

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[Dutch]

Welcome to SMF BarkHound. If this is your first time with a stickburner, remember to build up a good bed of coals; get the cook chamber above the target temp you plan on cooking at and then mut the meat in the cook chamber-the temps will drop with the cold mass that you just put on the grate but let them come back up and adjust the air intake to contol the fire and leave the exhaust vent wide open. Add a couple or three splits about every 45-60 minutes to keep the cooking temp where they need to be. Give the cooker about 15 minutes to stablize before you adjust the air intakes or you'll find yourself chasing your temps up and down all through the cook.

Enjoy the Smoke~