The Texas BBQ Forum

Posted: **Wed Oct 08, 2008 9:48 pm**

I am currently seasoning my offset charbroil silver smoker and have a few questions please before the big Q Saturday.

1) Mine does not have a temperature gauge. Where can I buy one to set inside, possibly digital etc. whatever I need to control this smokin machine?

2) Fire? Charcoal only first time? I have some mesquite cubes too if I need them. Smaller fire better?...what is small?

3) Best thing to start with? Ribs? Pork butt?

4) The hole between the firebox and smoking chamber is pretty large, do I need to mod this to keep a bunch of heat from going in the meat area?

5) Where can I find a post on what all these abbreviations mean like USD Wsd etc?

6) Where can I buy a rib rack at a local store?

My neighbors are already poppin over the fence and asking what Im cooking

just an oiled up smoker and fire I say, even though I have contiplated throwing some meat on there since I already smell like a campfire!

All answers much appreciated! Wish me luck!

JD

Posted: **Wed Oct 08, 2008 10:25 pm**

Stop over at the Wanted posters and introduce yourself.

There is a thread on terms and abbreviations in the Need Help section.

You can get a couple oven thermos at the grocery store or Wal-Mart that set on the cooking grate that will work. While at Wal-mart you can also pick up remote thermo for the meat.

I would start with a pork butt, they are very forgiving and easy to do.

Charcoal with a couple chunks of wood would be great for smoking a butt.

As for the mods on your smoker, here is a link that explains how to do them, also has a part about fires.

http://www.bbqinstitute.com/SmokerModifications.pdf

Hope this helps some.

Posted: **Wed Oct 08, 2008 10:29 pm**

Welcome!

1) Mine does not have a temperature gauge. Where can I buy one to set inside, possibly digital etc. whatever I need to control this smokin machine?

You don't say where you are located, but Academy Sports has a good variety of pit therms. Lowes, Wally World also carry them.

2) Fire? Charcoal only first time? I have some mesquite cubes too if I need them. Smaller fire better?...what is small?

I'd start with charcoal and add a few wood chunks in the early stages of the cook. Go Easy on the smoke the first time out and adjust as you learn your pit.

3) Best thing to start with? Ribs? Pork butt?

If it were me, I'd start with something simple like a chicken. Ribs wouldn't be a bad start either. A pork butt is always good, but be prepared for a long cook.

4) The hole between the firebox and smoking chamber is pretty large, do I need to mod this to keep a bunch of heat from going in the meat area?

For the first cook, just set a pan of water on the grate right next to the firebox, above the inlet hole. I'm sure there are a lot of mods that others will suggest.

5) Where can I find a post on what all these abbreviations mean like USD Wsd etc?

This should help ya.
http://www.texasbbqforum.com/viewtopic.php?t=3246

6) Where can I buy a rib rack at a local store?

Again, Academy Sports, Lowes etc. If nothing else you can get a wire roasting rack and turn it upside down.

Good Luck!

Posted: **Wed Oct 08, 2008 10:34 pm**

GREAT, thanks guys!

BTW, I'm in California and we have a Lowes so ill check. I dont think I want a temp gauge to set on the rack because I dont think I should be opening it up correct? I do have a remote digital one that sticks into the meat, can I just lay the pockey prod thing on the rack? If I do this I think the darn thing will keep beeping at 200+ temps thinking my meet is done, I may be wrong.

Keep em coming please.

Posted: **Wed Oct 08, 2008 10:41 pm**

The oven thermos will tell you what temp you are cooking at where ever you have them placed. You don't have to open it all the time, just once in a while to check. You can buy a remote at lowes also. If you use a probe don't lay it on the grate, stick it through a potato and set the potato on the grate. ( cheap holder mod ).

You may want to check into picking up a Nu-Temp or a Maverick dual probe remote thermo.

Posted: **Wed Oct 08, 2008 10:42 pm**

JDandT wrote:I am currently seasoning my offset charbroil silver smoker and have a few questions please before the big Q Saturday.

1) Mine does not have a temperature gauge. Where can I buy one to set inside, possibly digital etc. whatever I need to control this smokin machine?
Most large food markets and walmart will carry a simple oven thermometer, for digital Bass Pro Shops, Cabella's or a place that specializes in BBQ & Grilling. No info on where your located so it's hard to say where to go. As soon as you can get a good temp gauge and install it to read from the outside.

2) Fire? Charcoal only first time? I have some mesquite cubes too if I need them. Smaller fire better?...what is small?
Charcoal or wood is up to you, The goal is to build a clean burning fire that will get you to the desired temp in your pit. A combination of charcoal and mesquite chunks will work fine, you want to tune your air intake to keep the pit at a constant temp during the cook. Also you want a light blueish colored smoke from the stack.

3) Best thing to start with? Ribs? Pork butt?
I suggest the butt, more forgiving, Ribs can dry out or burn pretty quick.

4) The hole between the firebox and smoking chamber is pretty large, do I need to mod this to keep a bunch of heat from going in the meat area?
Just watch your temps, fire management is the key here. Only time and a few cooks will let you decide if you need a modification.

5) Where can I find a post on what all these abbreviations mean like USD Wsd etc?
Might try a search of abbriviations

6) Where can I buy a rib rack at a local store?
Think most Walmarts carry them, if not yellow pages for BBQ store.

My neighbors are already poppin over the fence and asking what Im cooking just an oiled up smoker and fire I say, even though I have contiplated throwing some meat on there since I already smell like a campfire!
Your fixing to make a whole bunch of new friends!!!!!! Good Luck!!

All answers much appreciated! Wish me luck!

JD

Posted: **Wed Oct 08, 2008 11:42 pm**

JDandT wrote:GREAT, thanks guys!

BTW, I'm in California and we have a Lowes so ill check. I dont think I want a temp gauge to set on the rack because I dont think I should be opening it up correct? I do have a remote digital one that sticks into the meat, can I just lay the pockey prod thing on the rack? If I do this I think the darn thing will keep beeping at 200+ temps thinking my meet is done, I may be wrong.

Keep em coming please.

You really don't want the probe resting on the grate. Poke the probe thru a potato, a balled up piece of foil or similar and place on the grate next to the meat. This will help you monitor the pit temp.

If you install a thermo in the door of the pit, the temps will be different from the grate temp. An oven thermo, or that probe, will allow ya to note the difference in temps between the therms.

Posted: **Wed Oct 08, 2008 11:47 pm**

How critical is openig up the door ever so slightly to check it maybe every 30 minutes or so? Is this ok?

Posted: **Thu Oct 09, 2008 7:38 am**

JDandT wrote:How critical is openig up the door ever so slightly to check it maybe every 30 minutes or so? Is this ok?

It's not that critical, check all you want. May take a little more time to do the cook but hey over half the fun is the cooking part! Always allow yourself some extra time for any cook. Some pieces of meat just don't seem to care about time or your schedule. I had a brisket last week that was on the pit way longer than expected, finaly took it out of the pit and put it in the oven in the house.

Posted: **Thu Oct 09, 2008 7:48 am**

Good advice above, if you decide to cook a pork butt + throw on a slab of ribs too. They cook faster than the butt and will give you something to nibble on during the rest of the cook... :wink:

Besides - there is nothing better that REEEBS!

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