New to the game

Discussion in 'Roll Call' started by bignbald, Aug 16, 2017.

  1. bignbald

    bignbald Newbie

    UK
    Hi all

    BIGnBALD here. I'm UK based in the Midlands. I'm new to smoking. Just got my set up it an Oaklahoma Joe highland. Made a few mods as per YouTube to make it better.
    Tried my first cook yesterday cooked whole chicken, and it was good I was happy for first attempt. Today I'm trying Baby back ribs 221. Wish me luck
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    BnB, welcome to SMF!  Glad you are here and looking to put that OKJ to work.  Be sure to check out the UK Smokers group in the Groups section.  They're a pretty active bunch.

    Enjoy the forum!

    Ray
     
  3. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi BigandBald, Welcome to our "Family" and "Addiction"

    Plenty of good folk on here, ask any questions you can think of, and you will get your answers.

    Please take time to look at the UK Smokers Group,

    http://www.smokingmeatforums.com/f/3161/uk-smokers

    And introduce your self on the UK Roll Call
    http://www.smokingmeatforums.com/t/229926/roll-call

    The UK Smokers Group Is where UK members can ask and share information that is unique to smoking and curing in the UK and does not obviously fit into any of the main forum categories.

    Where abouts in the Midlands are you? I am near Nottingham.

    Smokin Monkey �
     
  4. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    Great smoker you have.. good luck with ALL your smokes and cooks!
    Johnny B
    :welcome1:
    :goodluck:
     
    Last edited: Aug 21, 2017
  5. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Hi B&B and welcome to the forum

    Steve (Smokin Monkey) has pointed you towards the UK group and it would be good to see some photos of your OJ in action [​IMG]

    What have you smoked so far?
     
  6. bignbald

    bignbald Newbie

    UK
    Hi guys thanks for all the welcome wishes.. I've had a few Torys on the smoker now. It's a learning game.
    I could do with advice on maintaining temperature
    Also with BB ribs if I'm cooking at 225f ish and I use the 2 2 1 method could they need longer. They were tasty but I feel they could have been softer
     
  7. Rings Я Us

    Rings Я Us Master of the Pit Group Lead

    2-2-1 for small racks and 3-2-1 for bigger type . If you can get the ribs to 195° in the meat between the bones.. is good to start. If you can kind of pick them up in the center with tongs and the may start to split.. that's good.. bones are starting to stick out of all the ends.. that's good.

    I have a really thin pointy thermometer I can use to check between bones in a couple places. I think 195 to 200 is done for me.
     
    Last edited: Sep 3, 2017
    ajmickey and bignbald like this.
  8. can't get it to stay steady under 300 degrees
     
    Last edited: Sep 3, 2017
  9. joe black

    joe black Master of the Pit OTBS Member

    Mickey, start a thread of your own with this pic, some measurements, a description and some other pics. Pics of the insides, the exhaust and the air vents. You will get a lot of information and tips by starting another thread.g
     
  10. joe black

    joe black Master of the Pit OTBS Member

    BnB, welcome from SC (USA). It's good to have you on this great site. I prefer to cook my baby backs at 250-275* uncovered for about 3 hours or until I get a good bend. I then sauce/glaze them twice for 15 minutes each time. Take them off and let them rest tented for about 30 minutes. Slice and serve. They are usually done, moist, tender and they have a slight tug.

    Good luck and good smoking, Joe. :grilling_smilie:
     
    bignbald likes this.
  11. [​IMG]   Good morning and welcome to the forum from a beautiful sunny day here in East Texas, and the best site on the web.   Lots of               great people with tons of information on just about everything.

            Gary
     

Share This Page