Fire

[fastfusion]

Welcome aboard Patriot,

Just to let you know, this can become highly addictive. I started out in July with a Vertical Watt burner and have since added an ECB (El Cheapo Brinkman) to the collection. This is a great place to learn and share your success-QVIEW !!!

and the occasional failure.

 

[patriots]

I am a quick learner. What type of smoker should I buy. I wan to do all wood.

 

[fastfusion]

What type of smoker depends on how much your wallet can handle? how many you plan to cook for? there is a smoker for everyone's budget.

 

[patriots]

Family and a few friens. maybe a brisket and some chicken at one time. Not for any large groups

 

[pineywoods]

Yea right when you start kicking out that awesome Q it will be lots of family and lots of friends and those small smokes grow into big ones

 

[mballi3011]

First off welcome Lunchbox to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anythignto do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[oz]

Hey patriots..welcome to the forum. First of all, I am up here in the Boston area too. I have found Cowboy lump charcoal at Lowe's pretty routinely. Not the best but it works fine. I use oak and cherry in a vertical smoker. Now, you should keep it simple. It is important to keep the cook chamber temp as steady as possible. I heat with the lump and use small logs of oak or cherry for flavor. You don't want a lot of smoke so feed the wood in slowly. I have learned that it is super important to monitor the meat temp as well. For years I couldn't get tender, fall-apart brisket, then learned to get the internal temp up and that is the magic. Be patient with it. I don't baste during the cooking either, but then I am originally from Texas. I wish you good luck and enjoy the process, smokin' is loads of fun.
Cheers,
Oz