New to smoking!

Discussion in 'Roll Call' started by bencmrn, Jan 11, 2015.

  1. Hey,

    My name's Ben, I'm from East Texas (Longview area).  Been wanting to start smoking for a while, and recently got a Smokey Hollow LP smoker.  Fired it up today to do the recommended seasoning, and already found some useful advice from this forum for adding a gasket (ordered the Green Egg high performance gasket to place around both doors).  I've never smoked before, but have enjoyed a ton of great food from my good friend Ted's Stump Smoker (Boston Butt's, Spatchcock Chicken, Briquet, Ribs, etc).  Also have a deep freeze full of brisket, roasts, and even some beef ribs, so I'm itching to start.  Been experimenting with cooking and grilling for years, not an expert by any means but do have a little skill, and excited to take it to the next level with smoking.  Don't have as much time as I'd like to dedicate to it, but it's one of my favorite things to do to unwind, have fun, and get a great meal out of it.  Looking forward to learning from your advice and experience, and making some friends in the process. Any advice is definitely welcome.

  2. [​IMG]   Good afternoon and welcome to the forum, from a cold, rainy and chilly day here in East Texas. Lots of great people with tons of information on just about  everything. 


  3. Here she is. Smoke Hollow Pro Series LP 44. Did notice smoke does escape around the door when seasoning, got gasket coming this week.
  4. Nice,   Cold and wet in Longview  just like Tyler
  5. 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.
  6. Hey Neighbor, I do quite a few briskets, you need help just give me a shout

  7. First cook yesterday, turned out great! Did a brisket and a beef shoulder roast (had a couple ribs on it). Took about 13 hours total running 225-235. Used hickory chunks, the smoke hollow has 2 burners and 2 chip trays. Only ran one burner so had to switch chip trays a few times, as chips over burner not used wouldn't smoke. Didn't have apple juice so I spritzed with brown sugar in water every couple hours. Commercial rubs turned out fine, would like a little less salt next time. Overall very pleased for a first time smoke!
  8. Looks pretty tasty to me, good job


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