Newbie from Jersey

[shack]

Hi Everyone,
My name is Bruce and I live in upper north New Jersey
I came across this site while doing research on what kind of smoker I want to get. I'm new to smoking meat, and never owed a smoker before.
And as you all must know, once you taste some ribs that were smoked, grilling won't do anymore. Anyway, I just wanted to introduce myself, an say what a great site this looks like. Lots of info, exectly what I was looking for.

 

[irishteabear]

Welcome to SMF, Bruce. Glad you joined us.

 

[treegje]

Welcome to the SMF,We are glad to have you onboard

 

[fire it up]

From deep down South Jersey welcome to the site Bruce.

 

[scarbelly]

Hello Bruce and Welcome to SMF - good luck on you quest for a smoker

 

[beer-b-q]

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.



For Step By Step Instructions On Posting Qview Check Out This Tutorial

http://www.smokingmeatforums.com/for...ad.php?t=82034

 

[mballi3011]

First off welcome Bruce to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[the dude abides]

to the best place on the web dedicated to smoking meat. Hope you like it here. Learn lots, then help others. That's what we're all about here.

 

[chef jeff tx]

Jersey?? What exit??

Howdy & Welcome to the SMF!!

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[schmoke]

Welcome to SMF. Hang on cause there's a lot of info here to digest. You won't find a better place for anything BBQ.

 

[warthog]

Hello Bruce, I'm also from NJ. Welcome to the SMF. Enjoy your stay!

 

[seenred]

Hello Bruce, and welcome aboard! Glad you joined us.

 

[orlandosmoking]

Welcome aboard the SMF! Glad you decided to join us.

Don

 

[shack]

Thanks for the warm greeting. Good to see a couple of jersey boys here.

Actually, I'm so far up north Jersey, I have no exit.

Anyway, I've been reading the forums and other info here, and decided to get my feet wet with a brinkman propane smoker I purchased the other day. I'm gonna season it tonight, see if I can get it hot enough in this cold weather we're having here. If that works out OK, i'll be doing spare ribs and chicken parts tomorrow. I got my digital thermometer, bought the recipe for the rub and sauce from Jeff, got my wood chips and I think I'm ready to give it a try.

I do have a question. from what I've read, you want to smoke the meat for half the time you cook it, or untill the meat reaches 140 degrees. Again, from what I read, it should take apox 6 hrs for the ribs, and a couple for the chicken. Lets say I start cooking and smoking the ribs, and my ribs are at 140, so I stop adding wood, When I add the chicken, I will need to add wood, so would that make the ribs too smoky?, if thats possible. Or should I add wood for the first 2 hours of the ribs, and then when I add the chicken, add the wood for another hour, even though the ribs will now be above 140 degrees. Or is there a better way?
I hope that made sense.

 

[fire it up]

I would just smoke the ribs like you are planning and then before you go to put the chicken in get some light smoke flowing again, when using the propane smoker I usually keep some smoke flowing the entire time I am smoking, except when wrapped in foil, if using my sNp I burn almost all wood for fuel and flavor even on a 12 hour smoke and it comes out fine.

I hear ya about the cold, I couldn't believe it when I walked outside this morning, gonna be fun smoking ribs tonight.

 

[downstatesmoker]

Welcome and enjoy the smoke tonight. I'm on Long Island so we know how cold it is.

I always just use wood the whole time but I've got an SnP which is a stick burner.

Just keep the smoke thin (not too much wood, no billowy white clouds of smoke) and you should be fine.

 

[denver dave]

Welcome aboard. This is a great site for asking questions about smokers and opinions on which one to get.