Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 06-27-2013, 02:58 PM   #1
Sweet Daddy-D
On the road to being a farker

Sweet Daddy-D's Avatar
Join Date: 07-09-12
Location: Arnold, MD
Default Newbee Trials

Hard to think at 58 I'm new at anything, but I am when it comes to smokin'. Been cooking and grilling as long as I can remember, but thats different. Can't say I'm a virgin becasue I did have some unprotected smoke with a cheap Brinkman a few years ago. My exuberance got the better of me and it was a total failure and she ended up in the county landfill. I went about it all wrong, totally blind. But I just unboxed my new WSM 18.5, I've overloaded on research and now I'm ready for the maiden voyage this Sunday, weather permitting. My usual approach is "nothing exceeds like excess" but this time I am taking it slow and keeping it simple. I figure I can alway ramp up. I have decided that I'm not going to season the cooker-read alot about doing and not doing it. I figure by the time I get comfortable, she'll be seasoned. The question is...since I want to start slow and simple, what should I start with? I'm thinking just some spares and some baby backs. The wife loves BB's. That seems simple enough. What do you think? Should I pick something else for the inaugural run? Hoping it doesn't rain!
Sweet Daddy-D is offline   Reply With Quote

Old 06-27-2013, 03:06 PM   #2
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington

Yes sir, the BB's or Spares are not a bad way to start. I've also found pork butt if you want something for a longer cook trial. The pork butt is very forgiving, I think even more so than ribs IMO.
But you are on the right track, start slow and use all the advice you can find here and you'll wind up eventually doing some great Q.

Welcome aboard and enjoy the journey.

Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:
code3rrt is offline   Reply With Quote

1 members found this post helpful.
Thanks from:--->
Old 06-27-2013, 03:08 PM   #3
Babbling Farker
Join Date: 02-24-13
Location: Ventenac en Minervois, France

Go for it BB, or St Louis Style. Most importantly.....Have fun!
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association [url][/url]
CharredApron is offline   Reply With Quote

Old 06-27-2013, 03:10 PM   #4
is Blowin Smoke!

SmokinJohn's Avatar
Join Date: 10-15-12
Location: Anaheim, CA


Read. Try. Cook. Learn. Post. Comment. Repeat.
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
SmokinJohn is offline   Reply With Quote

Thanks from:--->
Old 06-27-2013, 03:15 PM   #5
Full Fledged Farker
Join Date: 02-05-13
Location: Tyler, TX

The advantage of ribs is that you won't be occupied for more than 4-5 hours. The advantage to pulled pork is that its hard to screw up - it is so forgiving a piece of meat. I have read of 'newbies' armed with this board pulling off a brisquet but I'd personally advise you get better aquainted with your smoker and temp control first.
jimstocks53 is offline   Reply With Quote

Old 06-27-2013, 03:16 PM   #6
is one Smokin' Farker

ironmanerik's Avatar
Join Date: 01-19-13
Location: melbourne fl, adirondack native

I thought a fatty was mandatory for breaking the seal!
Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is offline   Reply With Quote

Thanks from:--->
Old 06-27-2013, 03:17 PM   #7
Knows what a fatty is.
Monty1204's Avatar
Join Date: 05-17-13
Location: Saint Cloud, Florida

+1 on pork butt
Although my very first ever piece of meat smoked was a brisket
Its really what hooked me.
Monty1204 is offline   Reply With Quote

Old 06-27-2013, 03:27 PM   #8
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

Gotta recommend and the Minion method for heat/fire management.
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote

Old 06-27-2013, 03:42 PM   #9
On the road to being a farker
Join Date: 06-17-13
Location: Cullman,Alabama

The first piece of meat i put on the smoker was a beef roast and man that was not the smartest thing to do but it had a decent flavor but it was just tough. Good luck and have fun cooking.
Char-Broil American Gourmet Deluxe Offset Smoker, MES 30.
Bigrolltide1877 is offline   Reply With Quote

Old 06-27-2013, 04:08 PM   #10
Babbling Farker
Join Date: 10-03-12
Location: Gastonia North Carolina

You can alwys start with a simple fattie too.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle
Garrett is offline   Reply With Quote

Old 06-27-2013, 04:12 PM   #11
somebody shut me the fark up.

Toast's Avatar
Join Date: 03-17-12
Location: Shreveport, Louisiana

+ 2 on the Boston Butt bone in pork shoulder. A good long smoke and it will help season your smoker.

Welcome to the forum!
Cooking Equipment:
Weber WSM, Weber GA, Weber Spirit S-320, Weber 22" OTG
Charbroil Oilless Turkey Fryer
Wife LuzziAnn 1956 model.
GrillEye Bluetooth Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q

Toast is offline   Reply With Quote

Old 06-27-2013, 04:25 PM   #12
Got rid of the matchlight.
Join Date: 06-24-13
Location: Las Vegas, NV

+3 on pork butt, did one as my first attempt last weekend. Took longer than I expected - make sure you have a good thermometer.
brbogart is offline   Reply With Quote

Old 06-27-2013, 04:25 PM   #13
Lake Dogs
Quintessential Chatty Farker
Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA

Please know that your first X number of cooks (X being somewhere between 2 to 15) has more to do with fire and smoke control than it does actually cooking. I know that probably sounds strange, but it's true. Focus on trying to hit and hold a temperature, and finding the temperature your smoker likes to hold. If that temperature is somewhere between 240 to 280, you're golden. Smoke, not billowy white, and not black. Sweet "thin" blue is desired. That also shows you have a very clean burning, usually small, but hot fire. With sweet blue you wont have creosote blackening your meat(s) either.

Understanding this (above), I start with the most forgiving meat of all of them, and that's a pork butt. Bone in, 8-10#. Use a simple rub.

Also, because your first few smokes are about learning how to manage and control your smoker, I've always suggested that you foil your butt after a few hours. The reason (for those who are against foiling) is this: Foiling helps reduce the potential negative happenings to your meat. If you have a flare up; it's less likely to burn or dry out your meat. If you get into an over-smokey situation, your meat is protected. And so on.... Me, I'd suggest foiling about that 3rd to 4th hour.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
Lake Dogs is offline   Reply With Quote

1 members found this post helpful.
Old 06-27-2013, 04:26 PM   #14
Wandering around with a bag of matchlight, looking for a match.
Join Date: 06-17-13
Location: Victoria, Minnesota

I think my first outing was brisket as well. Loved it.
Tizzy is offline   Reply With Quote

Old 06-27-2013, 04:36 PM   #15
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron

Originally Posted by ironmanerik View Post
I thought a fatty was mandatory for breaking the seal!
Nope... No... Wrong!

TWO naked fatties is mandatory for breaking in a new smoker!

As mentioned, pork butt is a forgiving cook, but it can take a while. At 275 a pork butt will typically take 75 minutes per pound.

Baby backs or St. Louis trimmed spares are a good compromise. They only take 4-5 hours so you get some practice with fire management.
"Ron Rico, Boss. You can call me Captain Ron..."

2018 Chicago Area Mid-Summer Picnic!!!

The Naked Fatty!

4x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is offline   Reply With Quote

Thanks from:--->

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 01:19 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts