A smok'n newbie

Discussion in 'Roll Call' started by jim1, Nov 28, 2014.

  1. jim1

    jim1 Newbie

    Hello from East Tennessee to everyone on this forum!

    Brown truck just brought my spanking new Smokin-it 2 yesterday.  Broke it in last night with an empty burn. Now today the wife and I are going to smoke a couple of ribeye steaks following the directions found here on this forum.  Have always loved smoked food.  The wife and I have our favorite restaurant, on the river, that serves up delicious BBQ.  But now we'll be able to smoke our own, can hardly wait.

    Thanks in advance to all you seasoned smokers that share your knowledge.
  2. bear55

    bear55 Master of the Pit

    in a short time, restaurant BBQ will not be able to hold a candle to yours.  Take note of the search bar at the top of the page as you can find answers to most questions there.  No luck with the search bar, simple post your question and someone will come along and help you.
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board!  You'll have a blast learning the possibilities of doing your own Q.
  4. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  5. [​IMG]   Good morning and welcome to the forum, from another beautiful, cool day in East Texas. Lots of great people with tons of information on just about  everything 

  6. jim1

    jim1 Newbie

    Here's the update on how the ribeyes came out tonight.

    This was my very first smoke in the new smoker.  Smoked the steaks for an hour and a half at 225, then grilled them for three minutes on both sides.   The flavor was there for sure, but they were really tuff.  Wife loved the way they tasted, we've never cooked anything here at the house that tasted anything like that, very good flavor. But next time have to do something different.

    Once in the smoker, love the smoker by the way, steaks went from 30 degrees internal temp to 65 degrees in only about fifteen minutes or so.  Can't wait for the next time so I can experiment. Going to smoke a turkey tomorrow, wish me luck.

    Last edited: Nov 30, 2014
  7. Howdy from the other side of the mountain.  Good luck on the turkey - I did my first one yesterday and beginner's luck or all the good advice on here, it came out great.
  8. Greetings from Missouri...via Alaska...

    Great group here, always helpful, chock full of knowledge and experience and as Mule said...there's a ton of knowledge and experience available at the touch of the search bar.

    If you're new to smoking I HIGHLY recommend reading and learning before ya start that bird. As mentioned, you'll find lots of opinions and techniques. Read lots and sift 'em and customize for what applies to your situation.

    JMHO but when I want smoke steaks I only smoke 'em for about 45 minutes or so at  around 200* chamber temp to infuse them with flavors then finish on the grill. I'm working with a lill portable propane grill that won't allow proper technique so I have to blend old school and new.

    happy smokin' and remember....[​IMG]
  9. jim1

    jim1 Newbie

    Howdy right back neighbor,

    And thanks for the good advice.

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