PDA

View Full Version : First smoke - ever!


studawg21
08-27-2015, 04:20 PM
Very excited to be on here and posting for the first time, much less smoking for the first time! Bought a horizontal COS New Braunfels from a fellow brethren and starting my venture into smoking. Starting easy with meat I can ruin without worry, a whole fryer and four leg quarters. Currently watching the smoke flow, little white and less blue (adjustments constantly)! Pics of the smoker and the results coming tonight! :clap2::clap2::clap2:

jbounds286
08-27-2015, 04:22 PM
im jealous that u live in Funkytown! my home! good luck with the new smoker and enjoy it! enjoy those good meat prices too!

Hog1990
08-27-2015, 04:23 PM
Welcome. This is a great place to learn!

cowgirl
08-27-2015, 04:27 PM
Welcome to the forum and good luck with your cook!

Happy Hapgood
08-27-2015, 04:30 PM
Welcome! Looks like you are off to a good start.

Joe Black
08-27-2015, 04:36 PM
Welcome from SC. This is a great site. There are lots of folks who are always ready to share their ideas and tips. All you have to do is ask. Good luck, Joe

SmittyJonz
08-27-2015, 04:58 PM
Welcome but you shouldn't be constantly adjusting ( unless your shorts are in a bunch)- just let it go. Stick burners you cook in a temp range and you won't have TBS all the time - every log will white smoke at first.

CookinScuba
08-27-2015, 04:59 PM
Even if it doesn't turn out as good as you would have liked......you will be hooked. Hooked on getting better and better tasting food and loving every minute. Enjoy and I look forward to the pics and results.

dport7
08-27-2015, 05:44 PM
Welcome to the board! Hope all works out well with your first cook.

Doog
08-27-2015, 05:50 PM
Welcome!! Have fun with your new smoker!
It already sounds like you have a good plan.

BigBobBQ
08-27-2015, 06:35 PM
good luck on your first smoke.

Jfortner
08-27-2015, 09:40 PM
how did it come out?

landarc
08-27-2015, 09:42 PM
Welocme to the Brethren and to the joy of smoking

Decoy205
08-27-2015, 09:50 PM
In for the Pronz

SmokinJohn
08-28-2015, 08:27 AM
Welcome.

Uhhhh....pics? :pop2:

pjtexas1
08-28-2015, 11:10 AM
He must have lost all his excitement...:becky:

studawg21
08-28-2015, 11:56 AM
Interest not at all gone! Certainly a fun experience yesterday, relaxing in the backyard watching the smoke rise. I pulled the chicken after about 1.5 hours and threw it in a 400* oven to bring it up to temp. Had to get the kids from day care and came back to a BURNT chicken (I was gone longer than I wanted to be)! BOO! But the smoke ring was there and it was still super tasty! Day two has a 10lb Pork butt and another Fryer, this one with will get turned after an hour and then smoke for another, finished off again in the oven at 350* till hits temp. I'm already loving it and I'm not planning on serving any of this till I have about 10 Qs under my belt.

My wife did ask me if this is what we are going to smell like for a while...

BTW, using hard lump Oak and Apple wood for the smoke, trying to keep it around 250* through the day.

mata666
08-28-2015, 12:09 PM
Welcome brotha!

nsbbqguy
08-28-2015, 12:48 PM
Welcome ! Hope it turned out great!

cheez59
08-28-2015, 12:56 PM
Mayo in chicken salad does wonders for dry chicken. It doesn't look bad like it is though. Welcome aboard and keep on smokin.

Yendor
08-28-2015, 01:59 PM
You're well on your way. I'd taste that chicken myself.

Try to spatchcock that chicken next time. I don't think you will be disappointed, a lot of folks around here only do whole chickens that way, me included.

cayenne
08-28-2015, 02:18 PM
Looks very nice!!

Welcome and looks like you're having fun!!

Keep it up...and tell her yes...we will be smelling this way from now on....better than the most $$$ perfume!!

;)

cayenne