1st smoke on new sm045

Congratulations on the purchase. You are going to enjoy the smoker for a very long time. My ribs always come out delicious, although I smoke at 225 -235 depending upon the meatiness. It's is a little lower and a little slower.

quote:

Originally posted by old sarge:
Congratulations on the purchase. You are going to enjoy the smoker for a very long time. My ribs always come out delicious, although I smoke at 225 -235 depending upon the meatiness. It's is a little lower and a little slower.

Thanks, I will remember that.

Welcome and enjoy. FYI, I have found the forum to be much more helpful than the cookbook that comes with the smoker.

Congrats on you're new cookshack smoker, on ribs or any pork the pros on forum doesn't recommend seasoning pork overnite cuz it will give it a hammy flavor. Recommendation is to season for an hour or so before putting into smoker.

Thanks, so have I. Will learn a lot more as I go.

quote:

Originally posted by Soleman:
Welcome and enjoy. FYI, I have found the forum to be much more helpful than the cookbook that comes with the smoker.

Guess I have been reading and watching too many videos. I will definitely try. Thanks for the advise.

quote:

Originally posted by G Que:
Congrats on you're new cookshack smoker, on ribs or any pork the pros on forum doesn't recommend seasoning pork overnite cuz it will give it a hammy flavor. Recommendation is to season for an hour or so before putting into smoker.

Most important thing, take notes. That way you can look back on what worked and what didn't. Check out Smokin Okie's 101s at the top of the various forums. A wealth of information there. He's taught most of us here how to make fantastic que.

And welcome to the forum! Don't be afraid to ask questions, we don't bite. Post pics of your various smokes. We like pictures.

How did the ribs turn out?

Hi, I'm also a newbie to CS, having now done pork baby backs and beef prime rib bones. Luckily, local butcher was able to sell me dry aged prime rib bones, and they were really meaty and good. (All in all, I still prefer the pork.) Cooking my first brisket in a couple of days.

What has impressed me most about CS? How little wood it takes to get a really great flavor.

To any other newbies I'd give this advice. Believe what they tell you about amounts. Weigh the wood. I couldn't believe that 2 oz of hickory would flavor all that beef. But it did, and with none of the greasy creosote flavor you can get with too much smoke.

Jk., welcome and congratulations on your investment. Post some pics of your ribs, we'd love to see them.

Hey, I'd love to send you a picture, but we sat down and ate them before I thought of it. Alas.

quote:

Originally posted by Chaplain Bill:
Jk., welcome and congratulations on your investment. Post some pics of your ribs, we'd love to see them.

Thanks for the notes and advice. I drive semi and have been out of town so just now getting back. (I am not one for a lot of electronic stuff on road). I did take picks and will try to add some of the ribs. They were the best I have done. We had a couple left so I just finished them for late supper tonight. Next up is a turkey and then more ribs. I am taking a plethora of notes, [/FLASH_VIDEO]