Where to start?

El Scorcho · 04-01-2011, 12:36 PM

The weather is finally starting to warm up, so I might get a chance to get my new Chargriller Outlaw ready. It's new, but it was already set up and sat for a while so it has some paint chips and a bit of rust in the ash pan that I need to tend to. To apply the high heat paint and treat the wood shelves, I need temps to be above 50, and I think the warmer weather will be here soon. Once I get that done I can season it and start smoking!

As a rookie to low and slow, what do I cook first?

Ribs, Pork Butt, shoulder, Tri-Tip, etc..., or do I just jump right up and go for the Brisket, lol?

bover · 04-01-2011, 12:44 PM

Do da butt. It's a much more forgiving cut to work with when you're learning the ins-and-outs of both your rig and the process in general.

J3 · 04-01-2011, 12:49 PM

I would say Butt/Shoulder for your first smoke. Or is you want to go cheap and fast go for a chicken spatchcock it and put on a rub. Enjoy

Groundhog66 · 04-01-2011, 12:49 PM

Quote:

Originally Posted by bover

Do da butt. It's a much more forgiving cut to work with when you're learning the ins-and-outs of both your rig and the process in general.

Yeah, throw a few of them on there and freeze some for later.

Gilstarr · 04-01-2011, 01:38 PM

Pork or chicken, get some heat and grease on it.. Good luck and have fun..

garyk1398 · 04-01-2011, 01:45 PM

A fattie!

landarc · 04-01-2011, 01:48 PM

I also say do the butt and add some fatties in, go with the easy stuff and get some seasoning in there.

gtr · 04-01-2011, 02:31 PM

+1 on pork butt & fatties. maybe throw on some thighs or drumsticks - spread 'em around & see where the hot/cool spots are.

Drew · 04-01-2011, 06:35 PM

Ribs are always nice, but then so are wings, pastrami, fatties, ABTs..............
Dang, have done it again.... gone and made myself hungry

Remember to post pics

04-01-2011, 12:36 PM	#1
El Scorcho Got Wood. Join Date: 03-22-11 Location: Rockford, MN	Where to start? The weather is finally starting to warm up, so I might get a chance to get my new Chargriller Outlaw ready. It's new, but it was already set up and sat for a while so it has some paint chips and a bit of rust in the ash pan that I need to tend to. To apply the high heat paint and treat the wood shelves, I need temps to be above 50, and I think the warmer weather will be here soon. Once I get that done I can season it and start smoking! As a rookie to low and slow, what do I cook first? Ribs, Pork Butt, shoulder, Tri-Tip, etc..., or do I just jump right up and go for the Brisket, lol?

04-01-2011, 12:44 PM	#2
bover is one Smokin' Farker Join Date: 01-19-11 Location: Lee's Summit, MO	Do da butt. It's a much more forgiving cut to work with when you're learning the ins-and-outs of both your rig and the process in general. __________________ "If I were just a bit more humble, I'd be perfect"

04-01-2011, 01:45 PM	#6
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	A fattie! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

04-01-2011, 01:48 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I also say do the butt and add some fatties in, go with the easy stuff and get some seasoning in there. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-01-2011, 02:31 PM	#8
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	+1 on pork butt & fatties. maybe throw on some thighs or drumsticks - spread 'em around & see where the hot/cool spots are. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

04-01-2011, 12:49 PM	#3
J3 Knows what a fatty is. Join Date: 10-02-10 Location: New York, NY	I would say Butt/Shoulder for your first smoke. Or is you want to go cheap and fast go for a chicken spatchcock it and put on a rub. Enjoy

04-01-2011, 01:38 PM	#5
Gilstarr Full Fledged Farker Join Date: 09-10-09 Location: Hanover Va	Pork or chicken, get some heat and grease on it.. Good luck and have fun..

04-01-2011, 06:35 PM	#9
Drew Full Fledged Farker Join Date: 10-16-10 Location: Adelaide, Australia	Ribs are always nice, but then so are wings, pastrami, fatties, ABTs.............. Dang, have done it again.... gone and made myself hungry Remember to post pics __________________ Drew - Because life's too short to eat bad BBQ!

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