hello to every one im patiently waiting for my obs to come in thursday and cant figure out what i want to smoke first im thinking i need to take baby steps or go for it all
I am having a blast just seasoning it...oh the smells...
Welcome to the insanity...and I have smoked on thing yet...
welcome aboard , and take baby steps, first things first.
open the box and unpack everything,
then wash the racks, v tray and interior of the cabinet to remove any oils, grease, or dirt
find a level place to set up your smoker preferable outside or vented to the outside,
then attach the smoke generator to the side of the cabinet and season the cabinet for two hours min with the top vent open and the heater as high as it will go, you do not have to season the v tray or racks, do the cabinet seasoning empty
now you are ready to start smoking foods, you might want to start off with something simple like a small beef roast, pork shoulder, chicken. .. season the meat of your choosing and then into the smoker, i would start off with 2 hours of smoke of your choosing then add or subtract from there.
1 puck is 20 minutes of smoke.
turn on both the smoke generator and main heater for 40 minute to 1 hour prior to smoking, also install your v tray and place your steel bowl min half full of water. and place smoke bisquests into the chimney shoute ( start off with 6 )
at the 45 minute mark to 1 hour place food in the smoker and check to be sure that the first bisquette is on the very end of the generator this is where it will burn and create the smoke.
watch the temperature of the box once the food is in, want to hold between 215 and 225 for a good smoke, and you can figure about and hour to 1 1/2 hour of cooking per pound of food.
I know this seems like a lot to do, it is not done all at once, season the box on one day then forget about it as you prepare your meal for the next day of smoking
enjoy
Beef
Other advice:
Make sure the V-tray is in correctly - the "v" should be pointing down "v" not up "^" when in place. Make sure your vent is open. Now folks vary on how much (I'm a wide open guy) but I think most, if not all, will agree that it is "wide open" if you are doing poultry and never fully closed regardless of what any recipe may say.
Congratulations on your purchase and welcome to the forum...Enjoy!
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thank you for the info i wish it was thursday so i can get this thing a roolin
Congratulation on you purchase & welcome to the forum!
Have fun with your new OBS.
W E L C O M E to the Forum gb186!
Welcome !
Welcome GB, boston butt is easy to pull off (no pun intended). I personally think brisket is easy as well. Ribs a little trickier at first but if you follow advice not so hard to do. ABT's very easy and always please.