Newbie...

Welcome to the group.

1) Read the thread in the Open Forum, near the top, labeled "lessons learned".

2) Read all the owners forum and archive. Lots of what you are asking is discussed but here's the quick synopsis.

1. No water needed -- CS retain high humidity levels.
2. YES you can easily oversome. Smoke is subjective to you, start with a lot less than you think.

Welcome again,

Smokin

Looks like we are getting enough Arkies on the forum to start a club...

I hear that. Fairly groovy even.

Wooooo Pig! Sooieeee!!! Welcome to the forum ArkansasQer. The CS will do you right. There's a small learing curve to get "good" Q, then there's perfecting it to your own taste. SmokinOkie's advice is correct. Read the forum especially the 101's.

In my opinion, the number one mistake newbies make is thinking they need a lot of wood to get a good smoke. Start with a few ounces and go from there. some do use "chips" but I believe that most of us use 2-4 oz chunks. Chips burn up too quickly (my opinion).

It's not a bad idea to announce your first smoke and several forum members will advise you and walk you through it.

This is a great group of BBQ'n people who love to help create the best eating experience ever!

Good luck and let us know when you make that purchase.

I have to say flat out that the folks on the Forums are impressive with their insight on cooking and cooker insight... even the folks that scream Sooooieeee!!! like they've been enjoying the sweet side and forbidden side of unimaginable and toothless apalachia... (haha! laugh with me Wheelz)...

The site is good stuff and all the folks on are smart about all things BBQ....

Don't know til ya tried it Bupo!

BTW -- Apalachia is nowhere near Arkansas

Thanks for all the replies and good advise. No water, fewer chips....does anybody soak their chips (or chunk) before smoking like I'm used to doing?

I suspect dry rubs are just a matter of personal taste... What about putting on Q during the smoking process for 'wet' ribs? Anybody do that? Or should the door not be opened?

About a week away and counting 'till I order my own...Then I'll see what all the fuss is about!

Don't soak.

Most cooks use some dry rub,applied before smoking.

Each door opening adds 25-30 mins to cook time,but it is only time.

quote:

Originally posted by Wheelz:
[qb]


It's not a bad idea to announce your first smoke and several forum members will advise you and walk you through it.
[/qb]

I agree, Ark, tell us what you're wanting to do first, read the archives and we'll walk you through it.

I've only been around long enough to get some good advice. There really isn't a learning curve if you follow their advice and believe in it. The learning curve I think starts after the first few smokes after you begin to experiment. If you are using a CS smoker, follow the CS site or CS cookbook recommendations. Prep the meat properly, insert a probe, hold back to 2-4 oz of wood and all those other good things that will make your first couple of smokes an easy success. If you need to see what it looks like during the cooking process - get on the internet and look at a picture - leave the door shut until the thermometer says it's done, if you're nervous have another beer. Haven't failed big time yet but it has only been a month with the new cook toy.

Just visited the 'open forum'(on good advise). Whoa...everything you ever wanted to know about Qing and was afraid to ask is there!

My questions would have been better placed there, but thanks for the input anyway. I'm learning, and I'll learn more in about a week or so.

I've already learned several things that could have impoved my last attempts on my old water smoker. That somewhat bitter taste? Too much smoke, and I didn't think that was possible.

I love it already...can't wait!