Happy Happy Valentines Day

Congrats, what a wife!

My suggestion, is do a butt first. They're the most forgiving and you can make a lot and people can overeat and everyone will be happy.

Start at the Butt101 site off my Guide Page (at the top of this page, click on the "Smokin Okie Barbecue Guide" link for the other links.

Good luck.

Welcome to the frey, Scott. My first cooks were with chicken parts. I was shocked that the skin was rubbery.. but as you begin to read past posts in the forum, you'll see that this is common. Easily solved by putting in the oven to crisp 'em up.. or on a grill or simply remove the skin. The finished product is awesome, to me.. Just be careful with chicken.. it's very easy to overdo the smoke.. 2 oz of alder, oak, apple is ALL you need for one chicken or a whole smoker full.

After the chicken I did a bunch of fresh tuna.. followed by a butt. Hard to go wrong with a butt

Good luck and good Q'n

Were not that big of a fan of smoked chicken. I have tried a couple of birds on my water smoker and they have been OK but we tend to like pork and beef better. The smoker is seasoning as we speak. I think I will either do some ribs or I am going to do the smoked pork chops with the applejack sauce in the cook book that came with the smokette and some jalapeno poppers. I will try to post up some pictures of the smoke this weekend if possible

Hey Scott-

Since you've been lurking for a year, you probably already know this, but check in here, rather than the cookbook, for estimated cooking times. You'll find that the times given by forum users tend to be longer, but more accurate.

Good luck with your first cook on the CS, and have fun!