First OBS arrives tomorrow - suggestions on getting started

[Dougramatl]

After reading these forums for a couple of days, I ordered my OBS.  It should arrive tomorrow; in time for me to try it out over the weekend.  Can anyone let me know of anything tricks that I need to know when I use it for the first time.  Also, any suggestions for my first smoke.  I was thinking about doing a pork tenderloin.  I am looking forward to doing some bacon in the near future, but I am not ready for that yet.

Thanks for the help.  I am a little nervous about how this is going to go.  Also, I need to be able to prove to my wife that the cost of this smoker was worth it.

[FLBentRider]

W E L C O M E  to the Forum Dougramatl!

Tip #1 - always have the vent a little open, wide open for poultry.

For a tenderloin, put your favorite spice rub on it - try Jans rub from http://www.susanminor.org/forums/showthread.php?467-Jan-s-Dry-Rub&p=718#post718

I would use two hours of smoke and it is done when the internal temperature is 150F.

Don't worry about it. It's worth it.

[wyoduke]

I have the OBS and love it i smoked BB back ribs for my first smoke . If you look around on here you can find a lot of great recipes and some great support.

[Dougramatl]

Thanks for the quick advice.  What effect does the vent opening have on the process?  Does it increase smoke or heat?

[FLBentRider]

The most important function of the vent is to release moisture.

If water vapor builds up in the cabinet, it will condense and rain black goo on your food.

You also don't want smoke backing up into the smoke generator, it will gum it up and it will stop working right.

[DTAggie]

Welcome Doug.  The big mistake people make is thinking that the vent closed keeps heat in.  It doesn't.  My vent is sealed fully open as that is the only way it has been used.

I have not done a tenderloin so no help.  A big ole butt is real easy to do and everyone loves pulled pork, especially with Jan's rub!

[KyNola]

Welcome Doug!  Randy and Tito have you covered.

Since my wife(Jan) and I developed Jan's Dry Rub I'll yield to to others. ;) 

[TMB]

Welcome to the forum, I'd go with something easy and not to much $$$$ just get your feet wet.

I'd go with a Red Neck ham   read below       
http://forum.bradleysmoker.com/index.php?topic=19109.msg232867#msg232867

[DTAggie]

How did you know KyNola I was having my first Titos in about two months tonight?

[watchdog56]

Welcome to the forum. Let your addiction begin. Don't be afraid to ask questions,a lot of great help here.

[SouthernSmoked]

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[Jim O]

Congrats on your new OBS and welcome to the forum.

Incidentally,don't forget to season your smoker before your first smoke.

Jim O