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
