It might be worthwhile to have a Newbies area?
I searched on Lessons etc...
I read through alot of the forum.
to the extent that my New(refurb) AQ arrives tomorrow between noon and 4 PM Pacific Time!
I know...start the seasoning before CS support closes...probably not gonna make it...been tracking the freight shipment via Fed Ex for 2 days...now in Salt lake..I plan to season the sucker with or without support as follows:
1. Make sure plugged in!
1.5 line with foil
1.75 poke hole through foil in bottom
2. Make sure GFI didn't blow
3. Use hairdryer to remove any moisture from Control panel
4. Use Screw driver to take off screws for controler; inspect and re-wire entire panel
4.5 Presuming any of the above works be aware the controller temp can have a mind of its own during seasoning...heat fluctuations etc
5. Tearfully post pics and plea for assistance here
6. click heels three times and say there's no place like SMokin Oakies backyard?
7. SMoke butt on Luhr Jensen Big Chief(where I upgraded from..), finish on Weber Gasser and tell wife what a great job the new AQ did!
Back to Newbies Area...need a Post for TLAs(Three Letter Acronyms)
I found out what FTC is, what's a PM?
I bought 2 boneless Pork shoulders at Costco total weight 12 lbs. Thinking about cutting one in half and seasoning AQ with it? was $1.65/LB? seems a bit of a waste?
Then smoke the other? I like Pappy's rub...out here in NoCal its pretty popular they sell it at Safeway...Mansmiths also pretty good local BBQ...famous for their Tri Tip sammies...they make a nice rib rub too!
I see a lot about not using too much wood and the amounts listed in weight in Ounces? are you all weighing the wood? or is the wood from CS cut to specific weight...i bought some other wood from BBQs Galore...Apple, Cheery, Pecan, Maple...
Also read the posts on Santa Maria trip Tip...pretty good info there..noted that its smoked on Oak...but know that specifically Santa Maria, CA is famous for BBQ on RED oak...slightly differnt flavor, and really good...but i ramble...
When seasoning do you put all the shelvies in or only 1? I'm lazy and don't want to clean them all? I plan on putting some of the shoulder in during the seasoning?
Lastly(for now) I enjoyed some of the knife discussions in the archives re: the scimitar from Forchsner...I have mostly Henckels knives, but while trolling at local restaurant supply store today I saw some Forchsner knives..holy crap they are as much as the Henckels...then saw a knife(slicer) I thought I recognized...went home grilled a quick flank steak on the gasser and looked in my knife drawer, and lo and behold a forchsner slicer...outta the way in my drawer neglected...was an heirloom from my father...I musta sharpened it at some point in the past because it made short work of the flank....
anyway, i look forward to contributing some here...is there a post on how to contribute? specifically uploading either Pics or videos? I'm ahead of my self...I may only be posting failures...but there may be one or 2 other things I can contribute to pay back for all of the great info here...