Need help!

Discussion in 'Brick Smokers' started by radtrav14, Jul 18, 2015.

  1. I just moved into a new house and what came with it is this brick smoker/rotisserie. I have never smoked anything before nor do I really know where to start on supplies and equipment accessories to properly use this smoker. If you could give some advice for a newbie like me I would greatly appreciate.
    Thank you!
    Travis
     
  2. wes w

    wes w Master of the Pit OTBS Member

    Good evening Travis, you came to the right place.

    First off it would be really helpful if you could post a couple pictures of your smoker.

    Secondly, if its a brick smoker with a rotisserie,  I'd love to see how its set up.

    If its truely a wood fired smoker, all you need is some seasoned hickory.   As to what to try first, I would recommend pork butt.   Its really hard to mess this cut of meat up.  Even if you over cook it, there is always some good in it.   

    Smoke at a temp of 225-250F  to a Internal temp (IT)  of 200F.    I foil at 160F but thats just me.   

    I'd love to see your setup.

    Wes
     
  3. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board, Travis! Yes, post pics so we can all be armchair quarterbacks JUST KIDDING.

    I respect the effort that someone put into building some old outdoor grill/smoker. I have found a few in the parks. They became overgown and forgotten. So far I've re-fired one of them but there are two more on the bank of the Scioto River.
     
  4. wes w

    wes w Master of the Pit OTBS Member

    Blue, that sounds awesome,   I'd love to see pictures in a new thread.   Most folks wouldn't know a smoker when they see it.   
     
  5. Still trying to figure out why my phone won't let me upload the pictures. Sorry to keep yall waiting work has been busy.
     
  6. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    I think the phone has a desk top setting try that.

    Richie
     

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