Just received my new smoker

Welcome !!
And congrats on getting a mighty fine smoker.
I suggest you read Smokin's 101's - great way to learn about the meats and ways to prepare them. He's spot on...

http://www.cookshack.com/store...kin-Okies-101-Series

Also it doesn't hurt to think of an item you want to cook off and do a search using the FIND function. Believe me there are a lot of people that came here before you and got answers. It's a good way to pass a chilly Sunday afternoon reading threads. Keep good notes. I'd suggest doing a pork butt next, an easy cut of meat and will definitely help add a certain patina to the walls of the smoker.

NOW GO FOR IT !!

Welcome.

Check out the individual sub-forums. There are some 'favorite" topics at the top of most of them, such as the "lessons for new users" that are must reads.

Then hit the forum on a topic you want, such as brisket. There's tons of info here.

And of course, just ask questions, lot of people here to help.

Thanx ~ Ron

Thanx - I've been cooking for 50+ years, and using a grill for Q for a number of years, but am new to smokers ~ Ron

Ron
Well you're gonna love how low maintenance using a Cookshack smoker is for cooking. I met a fella in my localy Mom and Pop store, Glorys. They have a remarkable butcher shop - it's not a fancy place just good. A guy in the long check out line had a big brisket, we call them a packer because it is just like from the packing house, still in cryovac. I was telling this fella about my Cookshack and how I just apply a rub, put the packer in about 8pm at 225 and go to bed. Next morning I get up and when the internal temp says 195 I have to slide out the shelf, I can't PICK UP the brisket it is so tender. I literally slide out the shelf and invert it over a waiting hotel pan.

You're gonna love the way you cook with a Cookshack.