One More Noob...

[tbjoebbq ss]

Hello all!

First of all, I would like to thank all the post and reviews that guided my decision on getting my first stick smoker.

To keep you from wondering too long, I found a 1 year old Horizon 20 RD Special on craiglist. 

Smoker1.jpeg

• tbjoebbq ss
• Mar 25, 2013

I have done just about everything from jerky to turkey on a 22 weber kettle, with rotisiree attachement.  Generally, I use about 1/2 charcoal and 1/2 wood chunks for my fire.  So now it is time to graduate!

After picking up the smoker, my wife says "now that you have your new toy, how about brisket for Easter!"  So, now I get to dive into the deep end. 

Now I know this is supposed to be a post on who I am.  However, I am in need of a bit of help.  Running a brisket through is going to be a great learning experiance, but is there any one post/section I can check out quickly to get up to speed before saturday?

I did build a fire for a couple of hours this evening to start learning the smoker.  Was able to get it balanced out to within 5 degrees however have not been able to get it under 250.  Thanks in advance for any help or points in the right direction.   Joe

Left Gage.JPG

• tbjoebbq ss
• Mar 25, 2013

left

Right Gage.jpeg

• tbjoebbq ss
• Mar 25, 2013

right

 

[s2k9k]

Hi Joe! to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

Here's some good reading for you:
http://www.smokingmeatforums.com/newsearch?search=brisket

 

[smokinclt]

Welcome to SMF. I am still a bit new here myself (considering some have been around for a looong time). This is a great place and great people. Here is a thread that was asking a similar question on brisket.

http://www.smokingmeatforums.com/t/138159/first-smoked-brisket-and-need-help

On the cooker try using smaller sticks. That is usually the best way to keep temp down in a stick burner. Small fires are your best friend. I typically use the chainsaw and cut the splits in half to keep the Lang around 225 - 230. And if doing something delicate like frenched rack of lamb then I split them again to get even smaller pieces. After you get the fire down a notch then start closing the firebox dampers a tad more. You will need to be patient with this one. Takes about 15 minutes to see the change from a small damper movement. 

And as S2K9K (Dave) mentioned the search bar will almost always have the answer you are looking for. I have used it plenty and usually when I am stumped and I have found just about everything I wanted to. Even smoked crab. 

 

[seenred]

Welcome aboard! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly an knowledgeable folks here who enjoy helping one another. Just ask when you need help and you'll get plenty.

As Dave already said, the search bar at the top of the page is a great way to find thread/posts on about anything.

Check this out:

http://www.smokingmeatforums.com/newsearch?search=smoked+brisket

Good luck, and be sure to post pics!

 

[kathrynn]

 to SMF!  We are so glad you joined us!

Make sure you show the pictures of your smokes (q-view)!


If you need any help roaming around the forums....just holler!  Happy to help out!

Kat