greetings and salutations yall

Discussion in 'Roll Call' started by sofa king good, Sep 28, 2008.

  1. just a new guy here... live in AZ, my wife and family(5kids) love anything thats been on a grill, gas, charcoal, wood, etc. been lurking on here for a while and bought a Charbroil Silver Smoker offset yesterday. We attempted the cure/seasoning stage last night, now just put on a 5lb butt and some spare ribs... we'll see what happens.

    we put the meat on at 9:30 this AM, temp was about 225, been maintaining it between 200-250 since. We add a few charcoal brickettes and chunk of mesquite when it drops... I also notice the top smokestack damper and the lower damper in the pit seem to change the heat. Is that correct? 1/4 open in smokestack and 1/2 open on the pit??? We bought 2 Taylor meat thermometers and set them both to target temps of 172.

    right now thats whats going on over here... got the laptop out here catchin up on the latest from SMF!!!

    thanks for a good forum
  2. supervman

    supervman Smoking Fanatic

    I just went through roll call lookin for your post.
    Then here it is!

    Hope your smoke is going well.
    Nice chatting with you last night.
    Welcome and you'll LOVE it here.
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF. Good luck with your first smoke with your new rig. I am sure it will be great especially with the advise from the great people on this forum.
  4. krusher

    krusher Smoking Fanatic OTBS Member

    welcome aboard, glad you got a new smoker, and trying it out already, thats good. day I got mine I got up a 2 in the morning and started out the butt, It's a good choice especially when your learning you smoker.

    glad you joined and congrats on your smoker.
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf!!! nice talkin to ya in chat last nite. lookin like you off to a good start, got your thermos and all!!! make sure they read correct and as far as smokestack vent, i keep that one wide open. gives good circulation in the smoker and no stale smoke to give you amy creosote taste problems. cant wait to see your qview!!!
  6. daboys

    daboys Smoking Fanatic OTBS Member SMF Premier Member

    Welcome king. I agree with Erain, leave the stack vent wide open all the time. Control your temps with the side vent. Just move it a little at a time. It doesn't take much at all to raise or lower your temps.
  7. smokin365

    smokin365 Smoking Fanatic

    [​IMG] Leave the stack damper 100% OPEN, unless you like creosote to build up on your meat and give it a bitter flavor.[​IMG]
  8. I read the 3-2-1 thing... that is a general rule if I keep the temps at 225 right? how come some of you half to let it go for double digit hrs?

    and I just opened the stack to 100%... how bout the firebox? it has a lower and upper damper, I opened the lower to about 1/2

    we're stuck at 137-butt, 146-ribs
  9. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    3-2-1 is for ribs. The double digit hours are for butts and briskets.
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    You will enjoy the SMF. Keep smokin' and keep yer top vent OPEN!And keep yer top vent OPEN! Oh,I said that...[​IMG]
  11. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Sofa! Nice meeting you on chat last night.
  12. crusty ol salt

    crusty ol salt Meat Mopper SMF Premier Member

    Welcome aboard
  13. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the SMF family. I agree with the others. Open top vent all the way, always when in use. The lower helps control the heat, more air means more heat. May all your smokes be thin and blue.
  14. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Welcome Sofa King. Just like racing, wide open.
  15. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Welcome sofa King. I wondered that too about the double digits Yesterday on my first Butt. I finally just went with what the thermometer was telling me and it took 8 hours. ( long stall time ) Plus two hours wrapped in blankets. It sure works tho. Yum. Hope yours turns out as good as mine did.
  16. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard..............

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