Smokin Newbie!

Discussion in 'Roll Call' started by da toad, Aug 16, 2015.

  1. Took advantage of the tax free weekend and also got my kid a discount on a couple of thousand dollars worth of basement fix um up stuff.

    I also treated myself.  I have been wanting a smoker for some time and after reading a lot of reviews and spending some time on smoker forums I settled on the Masterbuilt 30" electric with blue tooth.  It has a very good design.  The designers knew their stuff.  Went together in about 1.5 hours with excellent fit and finish.  I am hoping that the engineers and designers are American because the the damn thing was make in China.  Hard to get around the Chinese shit no a days but they have come a long way with their workmanship and quality control.  Sad but true they are beating the manufacturing pants off of us.

    I wanted to season it today but after getting the kid's stuff loaded and unloaded, yard work and putting the smoker together it was just too damn hot to go back down the Depot for wood chipsand the instructions say you need wood chips to season.

    I'll season it tomorrow and give a smoke to something on Monday.

    I haven't got a clue so any starting suggestions on some easy things to do would be helpful.  What flavor wood chips?  What rubs or sauces?  What is an easy cut of meat or poultry to start?  Any info greatly.  I was thinking about going to Costco and buying one of their big arse packaged ribs to start.  Is that a good idea?

    Going to be a big learning curve this old fart but I am a meat lover so this may be a good thing for me...thanks.
    newtonsmoker likes this.
  2. Welcome, I just joined here myself. Congrats on your MBS30 I have the 40 and love it. I seasoned my smoker by wiping down the inside with some light soapy water and then a damp clean rag twice to get all residual soap out and let dry. I then sprayed the interior with a nonstick spray like Pam liberally. Fire it up to full blast and used apple wood chips. It's what I had available. I ran 2 batches of chips in it for about 2 hours and shut it off to be used the next day. I too christened mine with glorious ribs and then was hooked on smoking. I'm actually doing some today that were rubbed and seasoned yesterday. Johnny Trigg's recipe. Your meats will get better and better the more you use it. Say good bye to that clean window though I leave mine seasoned with the previous cook out's flavor. Have fun and enjoy!
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Glad ya joined us!  Pork is a good start, either ribs or a butt.  A butt will take longer but it's more forgiving.  The search bar is your friend and will provide tons of info/ideas.

  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF lots of good info here.  Yes if you have the time pork butt is a good first.  If not enough time try ribs
  5. [​IMG]   Good evening and welcome to the forum, from a much needed cool and rainy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

  6. floridasteve

    floridasteve Smoking Fanatic

    Welcome, Toad! I have the 40" model of the same smoker and I love it. Spend some time reading this forum and you'll be able to turn out some great meals. Lots of great info, and lots of great people here to help you.

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