Seasoning the new smoker

[ringo]

I finally found a Brinkman smoke king (No Bandera's ANYWHERE within 4 hours). I am curing it as I write. Friday I am going to bust her cherry like a drunk prom queen. I think maybe it will be a nice big chuck roast. Any other suggestions?


Ringo

[colt45]

lol... you'll fit in great here... I'd suggest a pork butt... they are pretty hard to mess up too bad... or some chicken... chuck roast can take some serious time... although I have not done one yet... a big thick cut of beef will take a considerable amount of time more than a similar piece of pork...

josh

[BBQchef33]

I'd go for the birds first time out. Some chickens and some parts, thighs and boobs. Be done in 4-5 hours and ya get to eat sooner!!

[ringo]

Sorry guys I guess my last post didn't go through. We don't eat chicken. I live in the least populated state in the least populated county in the nation. Cows outnumber people three to one. We have to eat beef for fear that they will take over. Less smoke time is probably a good idea, however, my office is across the street from my house.

Ringo

[racer_81]

Sorry guys I guess my last post didn't go through. We don't eat chicken. I live in the least populated state in the least populated county in the nation. Cows outnumber people three to one. We have to eat beef for fear that they will take over. Less smoke time is probably a good idea, however, my office is across the street from my house.

Ringo

Beef sounds like a winner to me. I'd hate to hear you guys got
raped and pillaged by the cattle......

My spider sense tells me Al is gonna suggest Spam.

[kcquer]

Ringo, congrats on the blessed event. The SKD has served me well so far. If you really want it be a 'dera do like me and just look at it in a mirror.
If they let you import a little pork every now and then I would highly suggest the Jimmy Dean (or equiv) log to go with anything. Awsome hot on a biscuit and cold tastes like summer sausage you get at Hickory Farms.
I did a chusck roast my first cook and it was great, TK's Dr. Pepper marinade made a cheap crappy roast quite tasty. Best of luck and remember help is only a few keystrokes away.

[willkat98]

Less smoke time is probably a good idea, however, my office is across the street from my house.

Ringo

Your commute must suck

Pork loins my friend, those are the way to go.

[david]

I'd go for the birds first time out. Some chickens and some parts, thighs and boobs. Be done in 4-5 hours and ya get to eat sooner!!
My first cook on the bandera was a 8 pound brisket. Forget the birds and go for beef.

[BigAl]

I finally found a Brinkman smoke king (No Bandera's ANYWHERE within 4 hours). I am curing it as I write. Friday I am going to bust her cherry like a drunk prom queen. I think maybe it will be a nice big chuck roast. Any other suggestions?


Ringo

Thanks for the laugh, first thing this am, face hurting from smilling :!: :lol:

In honor of your descriptive post, I am suggesting a Smoked Cherry Cobbler placed above the smoke chamber heat sheild you will make before friday. See how to make and use in the Modifications Photos section.

Racer beat me to the SPAM recomendation, it makes a good grilled snack while waiting for great beef. :D

[Mark]

Ringo:
I know what the wind is like where you live. Whatever you deceide to smoke, do it behind a good wind break. Otherwise you might be at it for 24 hours; maybe longer if you're doing brisket.. Got anyone to help you stand watch?