Just Getting Started

Discussion in 'Roll Call' started by theoldiesdon, Jul 23, 2014.

  1. theoldiesdon

    theoldiesdon Newbie

    Hey Everyone,

    I am a newbie!!  We just got a Smokin-it smoker and I just seasoned it and am ready to get started...

    I hope I come across some great tips here...[​IMG]

    John from CT
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, and start reading! Use the Search to find what others have been doing with your model of smoker.
  3. Hey John, hello and welcome from East Texas

    Gary S
  4. knifebld

    knifebld Smoking Fanatic

    Welcome John, and congrats on the new smoker!

    Whatta you going to christen it with?? :)
  5. theoldiesdon

    theoldiesdon Newbie

    Thanks!! I certainly will...I love the smell of hickory all day!![​IMG]
  6. theoldiesdon

    theoldiesdon Newbie

  7. theoldiesdon

    theoldiesdon Newbie

    I'm thinking a nice pork shoulder!! About a 5 pounder to start.... [​IMG]
  8. theoldiesdon

    theoldiesdon Newbie

    Decided on a pork butt!!!


    Just smokin' away.......getting hungry!
  9. Looking Good !!!

    gary S
  10. timberjet

    timberjet Master of the Pit

    Welcome, might I suggest some ABT's in there so you can have a snack from that baby while waiting hours and hours and hours and smelling that fine smell that will drive you nuts? Just did one yesterday, well and today I guess. Running on about 3 hours sleep at the moment. haha...
  11. theoldiesdon

    theoldiesdon Newbie

    Man...it turned out delicious....maybe could have cut down on smokiness if we wrapped it about halfway through...but it was mmm mmm good!
  12. knifebld

    knifebld Smoking Fanatic

    Well done John, looks amazing!
  13. timberjet

    timberjet Master of the Pit

    That is some nice looking bark on there. If I may ask what wood did you use for smoke? You could use a less strong tasting wood for the next time depending on what you used. Also the smoke in your smoker picture looks a little white. That could have been the seasoning run though as I don't know, but if the smoke looks like this during a long smoke you could have got a little creosote buildup and that would cause it to be too smoky. Just a couple of ideas for you to chew on.
  14. Looks Good !!!  Smokiness is something you will have to play with, different woods and amounts.

    Gary S

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