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:;:smokin:;:smokin:;:smoking
So I happen to acquire a smoker. It is a charbroil – charcoal vertical smoker, definitely not fancy but the price was right.
So being green as grass other than drooling over Mossy’s work, I seek advise.
Should I “season” the smoker, it is not new but looks like it has not been used before. Maybe just run it through a heat / smoke cycle before using it on meat?
The vents, I assume open makes it hotter. But does adjusting the top vents vs. the bottom vents produce different results?
My first project is beef short ribs. I have a basic grasp of 3-2-1 but not sure if that is just for pork rib.
I will likely be running without a fancy thermometer for now but there is a thermometer in the door. I guess 225° F is temperature goal. And 145°F for internal temp on beef. Any suggestions or variations on this?
Thanks for any suggestions.
I appreciate any links but quite frankly after days of reading all the google I could digest I am looking for advise that keeps it simple…
So I happen to acquire a smoker. It is a charbroil – charcoal vertical smoker, definitely not fancy but the price was right.
So being green as grass other than drooling over Mossy’s work, I seek advise.
Should I “season” the smoker, it is not new but looks like it has not been used before. Maybe just run it through a heat / smoke cycle before using it on meat?
The vents, I assume open makes it hotter. But does adjusting the top vents vs. the bottom vents produce different results?
My first project is beef short ribs. I have a basic grasp of 3-2-1 but not sure if that is just for pork rib.
I will likely be running without a fancy thermometer for now but there is a thermometer in the door. I guess 225° F is temperature goal. And 145°F for internal temp on beef. Any suggestions or variations on this?
Thanks for any suggestions.
I appreciate any links but quite frankly after days of reading all the google I could digest I am looking for advise that keeps it simple…