Please forgive me if these questions have been posted here before.
My wife gave me a horizontal smoker for my birthday and before using
it for the first time was wondering if there is anything special
should be done? Also, when should the product be placed on the
grates? Should I wait until all the briquettes have turned white?
And finally, when should any wood such as hickory be added for flavor?
I do understand there will be a lot of trial and error but at least if
some of you would get me started out correctly I'll be ahead of the
game.

Thanks to all for helping out.
__________________________________________________ ____________________

SteveM

Stephen Moore wrote:
Please forgive me if these questions have been posted here before.
My wife gave me a horizontal smoker for my birthday and before using
it for the first time was wondering if there is anything special
should be done? Also, when should the product be placed on the
grates? Should I wait until all the briquettes have turned white?
And finally, when should any wood such as hickory be added for flavor?
I do understand there will be a lot of trial and error but at least if
some of you would get me started out correctly I'll be ahead of the
game.

Thanks to all for helping out.
__________________________________________________ ____________________

SteveM

Welcome to afb. Here's the best source of barbecue information you'll find
on the web. http://www.eaglequest.com/~bbq/faq2/toc.html

It'll answer most, if not all of your questions and is worth a read from
front to back since it's a complation of knowledge contributed by real
Pitmasters, several of whom post here regularly.

Jack Curry

On 3-Oct-2004, "Jack Curry" Jack-CurryRemove wrote:

Stephen Moore wrote:
Please forgive me if these questions have been posted here before.
My wife gave me a horizontal smoker for my birthday and before using
it for the first time was wondering if there is anything special
should be done? Also, when should the product be placed on the
grates? Should I wait until all the briquettes have turned white?
And finally, when should any wood such as hickory be added for flavor?
I do understand there will be a lot of trial and error but at least if
some of you would get me started out correctly I'll be ahead of the
game.

Thanks to all for helping out.
__________________________________________________ ____________________

SteveM

Welcome to afb. Here's the best source of barbecue information you'll find
on the web. http://www.eaglequest.com/~bbq/faq2/toc.html

It'll answer most, if not all of your questions and is worth a read from
front to back since it's a complation of knowledge contributed by real
Pitmasters, several of whom post here regularly.

Jack Curry

What Jack said. Can't emphasize enough how much you'll learn from the FAQ.
Additionally, make sure you have enough room under your firebox grate for ash
buildup. Many of the cookers on the market choke up with ash before the first
butt is done. If you can still smell the briquettes, wait some more. Better yet
find some lump charcoal. (no additives.)

--
Brick(DL5BF, WA7ERO, HS4ADI)

On Thu, 7 Oct 2004 12:51:27 GMT, Brick () wrote:


On 3-Oct-2004, "Jack Curry" Jack-CurryRemove wrote:

Stephen Moore wrote:
Please forgive me if these questions have been posted here before.
My wife gave me a horizontal smoker for my birthday and before using
it for the first time was wondering if there is anything special
should be done? Also, when should the product be placed on the
grates? Should I wait until all the briquettes have turned white?
And finally, when should any wood such as hickory be added for flavor?
I do understand there will be a lot of trial and error but at least if
some of you would get me started out correctly I'll be ahead of the
game.

Thanks to all for helping out.
__________________________________________________ ____________________

SteveM

Welcome to afb. Here's the best source of barbecue information you'll find
on the web. http://www.eaglequest.com/~bbq/faq2/toc.html

It'll answer most, if not all of your questions and is worth a read from
front to back since it's a complation of knowledge contributed by real
Pitmasters, several of whom post here regularly.

Jack Curry

What Jack said. Can't emphasize enough how much you'll learn from the FAQ.
Additionally, make sure you have enough room under your firebox grate for ash
buildup. Many of the cookers on the market choke up with ash before the first
butt is done. If you can still smell the briquettes, wait some more. Better yet
find some lump charcoal. (no additives.)

I did read the FAQ and some links from the above link but did find
several inconsistencies on using wood vs. charcoal, the types of woods
to use and how to control the intake and exhaust on the horizontal
smokers, such as mine.

I have access to hickory but have always used it green as that is what
I was told to. I will start using dry wood though I have never
noticed the after effects by the creosote. I don't have real
expensive smokers. A brinkman and the after-market horizontal I spoke
of above. I like the Brinkman and have used it for years. The only
problem I had was loading charcoal and adding water. I did see where
someone has described a way to separate the coal pan from the cooker
for easier refilling. It seems to me the horizontal smoker will get
to a keep a more constant temp and access to loading is a lot easier.
I live in a very small town and haven't found anywhere to get the lump
charcoal but will look on the Internet to see if I can get a source.

Thanks for your input.

__________________________________________________ ____________________

SteveM

Stephen Moore wrote:
I live in a very small town and haven't found anywhere to get the lump
charcoal but will look on the Internet to see if I can get a source.


One likely source would be a restaurant supply house.

Stephen Moore wrote:

I have access to hickory but have always used it green as that is what
I was told to. I will start using dry wood though I have never
noticed the after effects by the creosote.

Steve, there is no problem with using green wood as long as you pre-burn to
remove excessive moisture prior to adding meat to the pit. To add more green
wood as fuel, preburn outside of the pit and add the coals.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/