Newbie quick question

[Eddie4]

Hey all,
Just did the break in period on the #1.
Is it recomended to wait a couple days for my first smoke or can I get right into it after the initial seasoning is done?

Thanks everyone!

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[Limey]

Eddie,
No need to wait. Go for it!

[gregbooras]

+1

You are ready to smoke!

Greg

[swthorpe]

Once the oils/etc are smoked off the inside of the smoker, you are up and running...get some meat in that thing!   Cheers

[Eddie4]

Thank you guys.

Ribs and chicken wings being loaded in by 5pm!

Any thoughts on wood amount? Ribs on top, chicken on bottom or vise versa? (im smoking a rack of st louis ribs and about 2lbs of chick wings, and was going to do at the same time)

Enjoy the 4th of July festivities!

Eddie

[SuperDave]

Eddie, what are you using for your wood?  2 to 3 oz. of wood is typical for what you are smoking. 

[Grampy]

Eddie, You don't ever want raw chicken dripping down onto other meats in your smoker. I suggest you put the chicken on the bottom and the ribs on top.

[Eddie4]

Thanks Grampy, good point and obvious!

SuperDave I have a mix of hickory and apple in chip form. Was going to do a mix 1.5 oz each to net 3 oz....what do you think?

[jcboxlot]

3 oz sounds like a good start for that.

+1 chicken on bottom

[Eddie4]

Hey John,
Thanks for the feedback man.
Im sure Ill get better as time goes on.
Im used to lighting up charcoal and wood and watching it all day.

Im loving this so far.

Take it easy,
Eddie

[DivotMaker]

Welcome to the party, Eddie!  You're definitely in for a treat, now that you've joined "Club Lazy Q!"  Spend some time around the various recipe boards, and you'll learn a lot.  Also, if you haven't downloaded the Guide To Smoking Times, Temps and Woods, I would suggest it.  I'm getting ready to do a few revisions to it, but you should find it helpful!

[SuperDave]

Eddie, all chips will burn pretty fast.  Almost all the guys here like to burn chunks.  While you have chips, try piling them up versus spread out and see if the pile will last a little longer.

[DivotMaker]

Eddie, did you get chunks with your smoker?  If you don't have a chip screen, this is probably your best option.  I know some folks foil their chips (so they won't fall through the holes), but I only use chunks.  I find the longer smolder time to work best.

[mizzoufan]

While I haven't done wings yet, I haven't had even whole chickens go the 5 hours for ribs so unless you're planning on pulling them for appetizers, I would recommend not doing them together.  You can wrap up the ribs in foil and towels and hold them while the wings cook (2 hrs?) without negatively affecting the quality of your ribs.