First Cook on New Smoker (many pics) and thoughs from a beginner. - Page 2

16Adams · 12-01-2013, 01:20 PM

People often come on here and ask "what should I cook for my first cook in my new cooker?" I always respond "as much as you can of different things-make it memorable". You sir did just that. You're my hero. You only get the title for a week to ten days, so don't let it get to you. But then again for about 240 hours- it's good to be the king.

Fwismoker · 12-01-2013, 01:22 PM

Beeeeeautiful smoker and spread of meats! Way 2 go!

BBQ_MAFIA · 12-01-2013, 01:23 PM

You going to love your MC Cooker.
Congrats and enjoy your new toy!

SmittyJonz · 12-01-2013, 01:47 PM

Most Amazing First Cook I ever done Seen! Most guys have more trouble with ONE piece of meat. I have yet to cook that much at one time!

SmittyJonz · 12-01-2013, 02:14 PM

That nice of a Smoker You oughta build a BBQ Hut around it and Smoke All Winter!

( Small Pole Barn with gravel or paver floor or partial floor with a Stove Pipe or Vent Hood over smoker stack - and. tV for Football Watching ---a True Man Cave).

CBQ · 12-01-2013, 02:17 PM

Quote:

Originally Posted by Bperkins01

I've always loved BBQ and cooking, but it is not a way of life in the Boston area like it is in other parts of the country.

Guess I missed that memo, with 19 contests and 13,000 miles driven in 2013.

Welcome to the club.

Be sure to check out http://nebs.org for a bunch of other people that also missed the memo.

Hoppy · 12-01-2013, 02:51 PM

Awesome!

Budman1 · 12-01-2013, 02:58 PM

Great smoker, good looking meat and a heck of a story! well done!

CharredApron · 12-01-2013, 03:05 PM

Great looking rig and cook too! Welocme to the deep end!

loco_engr · 12-01-2013, 03:14 PM

Totally envious!

ncstan · 12-01-2013, 03:42 PM

Nice cooker big cook enjoy it

Bperkins01 · 12-01-2013, 04:50 PM

Thanks again everyone! I'm humbled by your generous response. It is greatly appreciated.

Team ZBQ: I said not a way of life - not - non existent - hehe :) I will follow you and hopefully visit a competition where you are cooking and introduce myself. Maybe have you tear up the memo :P

Gasket · 12-01-2013, 05:11 PM

Great read, delicious looking grub, and one beautiful cooker. You got bitten by the bug and you got it BAD!

That Meadow Creek model is also in my future, as spending a couple hundred extra dollars on shipping for a Lang or Jambo is a deal breaker. I'll take a couple hours and pick up the pit myself and spend the money I save on more meat!

bbqwilly · 12-01-2013, 06:04 PM

Great looking rig and even better looking food. Welcome to the world of stickburning. Anything else would be uncivilized.

lantern · 12-01-2013, 10:58 PM

Thanks for the honest play by play of your first smoke! That's a very confident first try there sir! LOL!!

Now the trick comes once you start making single meats and fine tuning exactly how you want each to taste.....THEN putting them all on in one day and try to make them all hit in your personal zone. LOL!!

You shall find yourself with more rubs and sauces than your house can hold. You'll also constantly ticker with every damned facet of what you had previously thought was perfect......for some unknown reason. It's maddening but so fun and rewarding.

You may never be fully content with the food you make as you strive for perfection. BUT NEVER say anything to the people you serve it to!! They think it's perfect. Let them eat it thinking that very thing.

Hope you enjoy this world of BBQ as much as I have over the years. WELCOME!

12-01-2013, 01:20 PM	#16
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	People often come on here and ask "what should I cook for my first cook in my new cooker?" I always respond "as much as you can of different things-make it memorable". You sir did just that. You're my hero. You only get the title for a week to ten days, so don't let it get to you. But then again for about 240 hours- it's good to be the king. __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

12-01-2013, 01:22 PM	#17
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Beeeeeautiful smoker and spread of meats! Way 2 go! __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

12-01-2013, 01:23 PM	#18
BBQ_MAFIA somebody shut me the fark up. Join Date: 07-10-05 Location: NORTH BERGEN, NEW JERSEY	You going to love your MC Cooker. Congrats and enjoy your new toy! __________________ Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo

12-01-2013, 01:47 PM	#19
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	Most Amazing First Cook I ever done Seen! Most guys have more trouble with ONE piece of meat. I have yet to cook that much at one time! __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

12-01-2013, 02:14 PM	#20
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	That nice of a Smoker You oughta build a BBQ Hut around it and Smoke All Winter! ( Small Pole Barn with gravel or paver floor or partial floor with a Stove Pipe or Vent Hood over smoker stack - and. tV for Football Watching ---a True Man Cave). __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

12-01-2013, 02:51 PM	#22
Hoppy Full Fledged Farker Join Date: 09-07-13 Location: Kansas City Missouri	Awesome!

12-01-2013, 02:58 PM	#23
Budman1 is one Smokin' Farker Join Date: 02-13-13 Location: Wyoming County, N.Y.	Great smoker, good looking meat and a heck of a story! well done! __________________ UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi

12-01-2013, 03:05 PM	#24
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Great looking rig and cook too! Welocme to the deep end! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

12-01-2013, 03:14 PM	#25
loco_engr is one Smokin' Farker Join Date: 08-24-11 Location: Lansing KS	Totally envious! __________________ LRG & Mini BGE , super fast Kansas State purple Thermopen!

12-01-2013, 03:42 PM	#26
ncstan On the road to being a farker Join Date: 01-21-11 Location: pink hill n.c.	Nice cooker big cook enjoy it

12-01-2013, 04:50 PM	#27
Bperkins01 Full Fledged Farker Join Date: 09-07-13 Location: Mass	Thanks again everyone! I'm humbled by your generous response. It is greatly appreciated. Team ZBQ: I said not a way of life - not - non existent - hehe :) I will follow you and hopefully visit a competition where you are cooking and introduce myself. Maybe have you tear up the memo :P

12-01-2013, 05:11 PM	#28
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA	Great read, delicious looking grub, and one beautiful cooker. You got bitten by the bug and you got it BAD! That Meadow Creek model is also in my future, as spending a couple hundred extra dollars on shipping for a Lang or Jambo is a deal breaker. I'll take a couple hours and pick up the pit myself and spend the money I save on more meat! __________________ Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.

12-01-2013, 06:04 PM	#29
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	Great looking rig and even better looking food. Welcome to the world of stickburning. Anything else would be uncivilized.

12-01-2013, 10:58 PM	#30
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	Thanks for the honest play by play of your first smoke! That's a very confident first try there sir! LOL!! Now the trick comes once you start making single meats and fine tuning exactly how you want each to taste.....THEN putting them all on in one day and try to make them all hit in your personal zone. LOL!! You shall find yourself with more rubs and sauces than your house can hold. You'll also constantly ticker with every damned facet of what you had previously thought was perfect......for some unknown reason. It's maddening but so fun and rewarding. You may never be fully content with the food you make as you strive for perfection. BUT NEVER say anything to the people you serve it to!! They think it's perfect. Let them eat it thinking that very thing. Hope you enjoy this world of BBQ as much as I have over the years. WELCOME!