just a new guy here... live in AZ, my wife and family(5kids) love anything thats been on a grill, gas, charcoal, wood, etc. been lurking on here for a while and bought a Charbroil Silver Smoker offset yesterday. We attempted the cure/seasoning stage last night, now just put on a 5lb butt and some spare ribs... we'll see what happens.
we put the meat on at 9:30 this AM, temp was about 225, been maintaining it between 200-250 since. We add a few charcoal brickettes and chunk of mesquite when it drops... I also notice the top smokestack damper and the lower damper in the pit seem to change the heat. Is that correct? 1/4 open in smokestack and 1/2 open on the pit??? We bought 2 Taylor meat thermometers and set them both to target temps of 172.
right now thats whats going on over here... got the laptop out here catchin up on the latest from SMF!!!
thanks for a good forum
we put the meat on at 9:30 this AM, temp was about 225, been maintaining it between 200-250 since. We add a few charcoal brickettes and chunk of mesquite when it drops... I also notice the top smokestack damper and the lower damper in the pit seem to change the heat. Is that correct? 1/4 open in smokestack and 1/2 open on the pit??? We bought 2 Taylor meat thermometers and set them both to target temps of 172.
right now thats whats going on over here... got the laptop out here catchin up on the latest from SMF!!!
thanks for a good forum