Newbie

Porkpuller · 06-14-2008, 08:33 AM

Hey Group

I am a newbie from Long Island who recently received a charbroil offset smoker as a gift. I have been smoking pork butts for a few years using an electric smoker but have never used a real fire. I practiced a few times using charcol to try to maintain a fairly steady temperature. I was hoping to try to smoke some ribs for fathers day but need some advice. First off should I use wood chunks, wood chips or logs for my smoke. Secondly I tried to access the recipe to get rib rub recipe but the site told me to send a private message to one of the moderators before I can get access. I am not sure where this should be done or exactly how. I have been lurking in the background for about a week after I joined but now I am ready to start smoking.

Porkpuller

BIGWILLY · 06-14-2008, 11:05 AM

Welcome, my wife was born and raised in Amityville, are you near there?

Porkpuller · 06-14-2008, 11:24 AM

A couple of towns away. My wife gets her hair done in Amityville at the Gazebo. Your wife should know where the Gazebo is located if she lived there for any length of time. Thanks for the welcome

Bigdog · 06-14-2008, 04:38 PM

Use charcoal as your base, then start adding chunks each time you add more charcoal. Don't soak anything and enjoy the fire. Make sure you put on a fatty or some other sausage thingie so you will have a snack as you cook. Have fun.

MilitantSquatter · 06-14-2008, 06:02 PM

Welcome...

Lots of Long Island members here. Be sure to visit Willie B's BBQ in Bayshore as well.

I'd suggest chunks with charcoal in the smoker you have.

I will send you the recipe section link via PM in a few minutes

sampson · 06-14-2008, 06:24 PM

Welcome porkpuller, this site rocks. You will learn so much here if you just take time to listen to the old-timers and ask questions no matter how stupid they may seem. Lesson #1 around here that you must start with is "no pics, it didn't happen"... and lesson #2, have fun!!!

Smokin Mike · 06-14-2008, 08:53 PM

Quote:

Originally Posted by sampson

Welcome porkpuller, this site rocks. You will learn so much here if you just take time to listen to the old-timers and ask questions no matter how stupid they may seem. Lesson #1 around here that you must start with is "no pics, it didn't happen"... and lesson #2, have fun!!!

No kidding about the no pics, didnt happen thing,

try not to hijack a post if you are a newbie like me

Michael

FEC100
Traeger 124
WSM

BBQ Grail · 06-14-2008, 09:08 PM

Welcome!

WannaBeBBQueen · 06-15-2008, 07:27 AM

Another Long Islander...wooo hooo! Welcome...and yes stop by Willie B's

Pull up a chair stay awhile....have a beer

jas_rho · 06-16-2008, 12:42 AM

Hi,
I'm new too and hoping to learn a lot from this sight! I am looking now for my first smoker and dunno what to get but I have used the gas grill a few times and it has come out pretty good. In Finland where I live its a little hard to find the right wood chips. Mostly they have only Alder but now a little hickory and apple are starting to show up.

Porkpuller · 06-16-2008, 09:04 AM

Thanks everyone that replied.
I had my first attempt at ribs yesterday and it wasn't pretty. I had lots of trouble maintaining the temperature level for the first 2 1/2 hours but then was able to hold a 240 temp. I realized that I had to add to the charcols a little more frequently than I original thought. I used 2 racks of ribs that I smoked for a little over 7 hours. The ribs looked beautiful and they had a nice taste but the ribs were very tough and the meat stuck to the bone. The ribs on the thick end had a large fat deposit in the middle of the meat. What did I do wrong???? I also tried some chicken thighs which weren't too bad but I had to finish them off using direct heat. The recipe I used said to smoke the thighs for 2 hours but they definitely needed more time.

Barry

06-14-2008, 04:38 PM	#4
Bigdog somebody shut me the fark up. Join Date: 09-17-03 Location: Wichita, Kansas	Use charcoal as your base, then start adding chunks each time you add more charcoal. Don't soak anything and enjoy the fire. Make sure you put on a fatty or some other sausage thingie so you will have a snack as you cook. Have fun. __________________ Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.

06-14-2008, 06:02 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Welcome... Lots of Long Island members here. Be sure to visit Willie B's BBQ in Bayshore as well. I'd suggest chunks with charcoal in the smoker you have. I will send you the recipe section link via PM in a few minutes __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

06-14-2008, 06:24 PM	#6
sampson is one Smokin' Farker Join Date: 10-28-07 Location: North Logan, UT	Welcome porkpuller, this site rocks. You will learn so much here if you just take time to listen to the old-timers and ask questions no matter how stupid they may seem. Lesson #1 around here that you must start with is "no pics, it didn't happen"... and lesson #2, have fun!!! __________________ [FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]

06-14-2008, 09:08 PM	#8
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Welcome! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

06-15-2008, 07:27 AM	#9
WannaBeBBQueen is Blowin Smoke! Join Date: 07-17-06 Location: Wantagh, NY	Another Long Islander...wooo hooo! Welcome...and yes stop by Willie B's Pull up a chair stay awhile....have a beer __________________ Julie "It is better to have burnt and lost, then never to have barbecued at all" Swamp Pit BBQ KCBS Member KCBS CBJ Charbroil Bandera Charbroil Silver Smoker/Grill Weber Kettle 18 & 26 WSM 18 1/2 Kamado 18" FEC 100 http://www.myspace.com/wannabebbqueen http://www.tripadvisor.com/members/JMBred *the views of the user Skip (The Prince Consort) do not necessarily reflect those of WannaBeBBQueen...lol

06-14-2008, 08:33 AM	#1
Porkpuller Got rid of the matchlight. Join Date: 06-02-08 Location: Bethpage, New York	Newbie Hey Group I am a newbie from Long Island who recently received a charbroil offset smoker as a gift. I have been smoking pork butts for a few years using an electric smoker but have never used a real fire. I practiced a few times using charcol to try to maintain a fairly steady temperature. I was hoping to try to smoke some ribs for fathers day but need some advice. First off should I use wood chunks, wood chips or logs for my smoke. Secondly I tried to access the recipe to get rib rub recipe but the site told me to send a private message to one of the moderators before I can get access. I am not sure where this should be done or exactly how. I have been lurking in the background for about a week after I joined but now I am ready to start smoking. Porkpuller

06-14-2008, 11:05 AM	#2
BIGWILLY Full Fledged Farker Join Date: 04-22-08 Location: SLO CALIFORNIA	Welcome, my wife was born and raised in Amityville, are you near there? __________________ [B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle

06-14-2008, 11:24 AM	#3
Porkpuller Got rid of the matchlight. Join Date: 06-02-08 Location: Bethpage, New York	A couple of towns away. My wife gets her hair done in Amityville at the Gazebo. Your wife should know where the Gazebo is located if she lived there for any length of time. Thanks for the welcome

06-16-2008, 12:42 AM	#10
jas_rho Wandering around with a bag of matchlight, looking for a match. Join Date: 06-06-08 Location: Helsinki, Finland	Hi, I'm new too and hoping to learn a lot from this sight! I am looking now for my first smoker and dunno what to get but I have used the gas grill a few times and it has come out pretty good. In Finland where I live its a little hard to find the right wood chips. Mostly they have only Alder but now a little hickory and apple are starting to show up.

06-16-2008, 09:04 AM	#11
Porkpuller Got rid of the matchlight. Join Date: 06-02-08 Location: Bethpage, New York	Thanks everyone that replied. I had my first attempt at ribs yesterday and it wasn't pretty. I had lots of trouble maintaining the temperature level for the first 2 1/2 hours but then was able to hold a 240 temp. I realized that I had to add to the charcols a little more frequently than I original thought. I used 2 racks of ribs that I smoked for a little over 7 hours. The ribs looked beautiful and they had a nice taste but the ribs were very tough and the meat stuck to the bone. The ribs on the thick end had a large fat deposit in the middle of the meat. What did I do wrong???? I also tried some chicken thighs which weren't too bad but I had to finish them off using direct heat. The recipe I used said to smoke the thighs for 2 hours but they definitely needed more time. Barry

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