My OBS arrived yesterday

Nibby4239 · October 16, 2009, 04:31:27 PM

This is my first post, so please excuse any mistakes. Received my OSB yesterday after ordering from Amazon 2 days before. My briquettes came today. I just did my seasoning. Everything worked perfect. I look forward to making first Smoking of some Baby backs
Sunday. I'm going to use my son's recipe to start with. If I can duplicate his, I will be a "happy camper". I have read this forum quite a bit lately and it has been most informative, actually influencing my choice of the OBS. Thank folks! Will let you know how they come out.

Hopefull Romantic · October 16, 2009, 04:35:24 PM

Please do let us know and welcome to the forum.

Lots of good people here with tonnes of smoking experience and willingness to help.

HR

ArnieM · October 16, 2009, 04:35:44 PM

Congrats on your OBS Nibby and welcome to the forum. Sounds like you're well on your way to some "Good Eats".

Tenpoint5 · October 16, 2009, 07:53:13 PM

Welcome Aboard Nibby. Give a holler if you need some help with the ribs.

HawkeyeSmokes · October 16, 2009, 07:57:07 PM

Welcome to the forum Nibby. Check out the recipe site http://www.susanminor.org/forums/ and keep that vent open. ;D

classicrockgriller · October 16, 2009, 07:59:38 PM

Welcome to the forum and if you have any questions just ask.

Nibby4239 · October 17, 2009, 07:00:31 AM

Thanks guys for the warm welcome. I'm sure I will need some help down the road. To get my preheat time figured out, I am going to do a run up to 225 deg. this morning. That way I will know when to start things tomorrow to have my ribs done at 5 PM. :)

KyNola · October 17, 2009, 07:35:19 AM

Nibby,
Welcome aboard. Just a thought about your preheat. Consider running it up to 260 or so. When you open the door to put your ribs in the temp is going to drop like a rock. The hotter inside, the better when you open the door for the first time. You also might consider placing a foil lined brick in the bottom next to the water bowl to aid in heat retention.

Have fun and let us know about your first results.

KyNola

Nibby4239 · October 17, 2009, 10:26:49 AM

KyNola,
Preheating to 260 or so is a great idea and I already have a brick wrapped and in place. Thanks for
the suggestion.

ArnieM · October 17, 2009, 12:51:57 PM

I use two bricks on the lowest rack, space permitting. They're tilted to help funnel any grease into the V tray.

classicrockgriller · October 17, 2009, 01:12:01 PM

Quote from: ArnieM on October 17, 2009, 12:51:57 PM
I use two bricks on the lowest rack, space permitting. They're tilted to help funnel any grease into the V tray.

I like that.

smokeitall · October 17, 2009, 07:14:44 PM

Welcome Aboard Nibby.
SIA

West Coast Kansan · October 17, 2009, 09:06:16 PM

Welcome, much fun ahead ;D

Nibby4239 · October 19, 2009, 04:20:40 PM

Well my Baby Backs came out good. I think that I will do 3 hours of smoke next time instead of 2. Otherwise I was very pleased
and so was the family. I Smoked at 225 after a preheat to 265 degrees and had 2 wrapped bricks inside to help with heat recovery as had been suggested. Now I must decide what to smoke next. Will it be Boston Butts or more ribs? Decisions, Decisions! Nibby :)

ArnieM · October 19, 2009, 04:45:28 PM

Congrats Nibby. For your next smoke, just check out what's on sale locally. Pork butts, picnic shoulders, briskets, roast beef ( top or bottom round, rib roast), chickens, turkeys, (whole or parts) etc. Basically, there's no end to it. Also, you should try some ABTs.