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Started By
Message
First time smoker
Posted on 7/6/13 at 10:04 am
Posted on 7/6/13 at 10:04 am
The old lady got me this the other day. How do I use? I've never smoked or slow cooked anything before. Do I use charcoal? Wood? I am obviously a beginner, so any tips would be appreciated
7
Posted on 7/6/13 at 10:06 am to DzNtz
Posted on 7/6/13 at 10:06 am to DzNtz
Charcoal and wood chunks or chips would be the easiest for a beginner.
You build the fire in the small end and put the meat in the larger end of the grill.
Is that an old country bbq pit?
I'd go pick up a thermometer to go in that "hole" on the big lid. You can't smoke if you don't know your temp.
You build the fire in the small end and put the meat in the larger end of the grill.
Is that an old country bbq pit?
I'd go pick up a thermometer to go in that "hole" on the big lid. You can't smoke if you don't know your temp.
Posted on 7/6/13 at 10:10 am to DzNtz
That's nice man
Kim lo9oks good in that photo
Kim lo9oks good in that photo
Posted on 7/6/13 at 10:23 am to DzNtz
I like those photos 
Is your lady the one who came on here asking for advice??
I'd start by watching alot of youtube video's and just searching on google.
You'll need a thermometer for your pit and your meat.
Start with a pork butt. It's hard to mess up and delicious
Enjoy
Is your lady the one who came on here asking for advice??
I'd start by watching alot of youtube video's and just searching on google.
You'll need a thermometer for your pit and your meat.
Start with a pork butt. It's hard to mess up and delicious
Enjoy
Posted on 7/6/13 at 10:34 am to DzNtz
BBQ Brethren
Lots of information and tips. Just start reading and you'll be hooked...
And like the other guy said, load some "LIT" coals in the fire box on top of unlit coals and add wood "CHUNKS", not chips, leave the exhaust pipe as open as possible and regulate temperature in between 225° to 250° for ribs, pork butts, shoulders, loins and 300° to 325° for poultry to get a crisper skin. That's enough to get you started and develop your own techniques
Lots of information and tips. Just start reading and you'll be hooked...
And like the other guy said, load some "LIT" coals in the fire box on top of unlit coals and add wood "CHUNKS", not chips, leave the exhaust pipe as open as possible and regulate temperature in between 225° to 250° for ribs, pork butts, shoulders, loins and 300° to 325° for poultry to get a crisper skin. That's enough to get you started and develop your own techniques
This post was edited on 7/6/13 at 10:41 am
Posted on 7/6/13 at 6:42 pm to DzNtz
bump
Posted on 7/6/13 at 6:43 pm to DzNtz
you gonna use all three? livin´on the corner? people gonna jack your stuff.
Posted on 7/6/13 at 6:45 pm to Dandy Lion
shut up, bitch
This post was edited on 7/6/13 at 6:51 pm
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