Ready to do some smoking!

[marine]

I have waited a long time to be able to sit back, relax and smoke some great meat and now I have that time.  I went out and purchased an 'Old Country Pecos Smoker" along with charcoal and mesquite mini logs and ready to get to work, but really could use some direction.

From what I have read I need to go back and purchase a chimney for prepping my coals as well as a thermometer for inside the smoker as well one for my meat.  Does anyone have any recommendations for brand/type to purchase?

Now once the coals are in the fire box about how many mini logs should I add?  From what I read in previous forum it was recommend that they are placed along the coals in the firebox.  Does anyone have anything to comment on that?

Now I have always been a gas guy until now so how long should I expect those coals to last until I need to add additional charcoal?  When I do add additional charcoal should they be prepped in the chimney or placed directly from the bag on the hot coals in the firebox?

Also how will I know when I need to add additional mini logs to the firebox?

I appreciate any assistance that you all can provide me in this journey in becoming a smoker!

 

[chef jimmyj]

Bump...JJ

 

[kathrynn]

Hi Marine!  Thank you for your service! 

I do not have your type of smoker but would like to ask you to pop over to Roll Call so we can give you a proper welcome to SMF.  http://www.smokingmeatforums.com/f/133/roll-call

Someone should be able to answer your questions soon!

Kat

 

[buttburner]

I posted this in another thread but it should help you get started

I have an OK Joe which I think is similar to your pit.

After much trial and error the fire method that works best for me is

Open the firebox lid and door, and smoke chamber

 lay out a layer and a little more of natural briqs (not KBB, I use Stubbs, Trader Joes or K Comp) on the fire grate. the reason I use briqs and not lump is just because lasts longer for a nice coal base

Light about a chimney or so of lump (can use briqs also) once its going pour it on.

Then take 2 splits and lay them on that

get the fire roaring good. Give it 1/2 hr or so. Close up the smoke chamber. If the fire needs more splits, add another

Once thats going good again close the lid, leave the side door open

make sure you still have a flame going, let that go then close the door, all dampers wide open. Keep peeking to make sure you maintain a flame (very important)

Wait for the temp to come up, monitor the wood. I know its time to add another stick when I can take my pit shovel and tap the burning log and it falls apart. A this point I usually start slowly closing the intake damper off to get my temp where I want it. I close it by 1/2s, first 1/2, then 1/2 of that, etc. Just be careful

Should be close to cook temp by now. At this point I add a stick every 45 mins or so, once the coal bed starts to disappear I will add a handful or so of briqs 

I lay a stick on the firebox to keep it warm, sometimes I will put one in the firebox at the end away from the fire to get it hot. You want it to burst into flames when you toss it on. If it does not, leave the box lid open until it does, only takes a minute or so

One thing I found that helps is to keep a log of what you do to the fire. Everytime you do something write it down. It will give you a good handle on things quicker.

 

[ob 1]

Hey there - I too want to thank you for your service....

As for the thermometer - the majority of us use the Maverick ET-732


It's a great thermometer and well worth the $$.  I just bought my second and appreciate the remote feature as I don't have to walk to the smoker (yes I'm lazy...).

As a thought - if you use the analog thermometers, drilled onto the lid I'd use the larger face ones. A trick I learned when flying helicopters is that when the needles are all pointing upward (no matter what the actual gauge reads) you now everything is hunky dory...In other words adjust the thermometer so the gauge faces upward when the temp reaches the preferred temp (250 ish??).  

 So, from a distance you only see the needle sticking up and you know it's OK temp wise.  No need to walk closer...I hope this makes sense???

Good luck...OB

 

[oldschoolbbq]

Marine ,

 to our World .  Please stop in at your "Profile" and add your location , we can better understand your needs better.

The others have lead you well to the right thermometers :

FOOD I HAVE COOKED - ANYTHING 005.JPG

• oldschoolbbq
• Apr 7, 2013

smoking tools 006.JPG

• oldschoolbbq
• Mar 30, 2013

  These are best for the $ .

as for you new Smoker ; may I suggest parusing this article :

http://www.smokingmeatforums.com/a/stickburning101

As always, have fun,send Q-view , and...

 

[kathrynn]

The Mav thermo is great....get it from Todd at http://www.amazenproducts.com/

He is one of our sponsors here and will give you the best customer service.

Kat

 

[marine]

I appreciate all the great information you all have provided me. I have already purchased a thermometer but going to order the one you all recommended. Yesterday I seasoned the grill so now I am ready to do some smoking. But today I am making a fire and going to work on controlling the temp before I throw some great meat on the grill. Again I appreciate all the wisdom you all shared with me.