#2 is ordered... oh yeah.

[BIG BOB]

Ordered #2 last night. looking forward to picking your guys brains soon for some ideas... trial and error time. I am thinking Butt for the first feast, but want something that doesn't make me wait so long.

Ribs maybe ... i don't know. need to season her.

Question: do i need to wipe the insde with canola before the seasoning?

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[swthorpe]

I think ribs is a good first smoke.    I did not wipe the inside with canola, but you might want to use a dry cloth just to remove any packing material (if any) stuff that might be inside the unit.

Congratulations on the purchase---I think you will be happy with it!

[BIG BOB]

thanks swthorpe....  My wife loves Babybacks, i will do the 2-2-1 method - i think you gave me some ideas from a previous post. but don't be afraid to throw in your 2cents. i want my first smoke to be a good one!

[swthorpe]

You can't go wrong with the 2-2-1 method for the first time out of the box!   I set the temp for 225F for ribs.    Give them a good rub the day before for overnight in the fridge and you should be good to go.    For the middle 2 hours, you will want to foil the ribs, meat side down, and add some liquid in the foil (I use apple juice) to help the ribs with moisture.     In the last hour, unfoil them and brush with BBQ sauce.

Let us know how you make out!

[BIG BOB]

I sure will, I expect The #2 to be here this week, seasoned this week/weekend and (hopefully) Ribs in Sunday!

[DivotMaker]

Congrats, Bob!!  Nothing like pulling the trigger on something like this!  Seems you're set on ribs, but may I suggest a Boston butt?  Nothing like a good 12+ hour smoke to really test-drive that little jewel!  They're very forgiving, make fantastic pulled or sliced pork, and really break-in the new smoker.  Just my 2-cents...

[old sarge]

Another nice aspect about smoking a butt is the moisture from the meat helping with the seasoning of the smoker beyond the smoke.

Then there is finger food, sandwiches, more sandwiches, left overs, etc. The butt lasts a tad longer than ribs.  There is something really satisfying, if not downright sadistic, brown bagging lunch in the office and gently microwaving some pulled pork and eating a hot pp sandwich in front of your co-workers. Actually it is cruel fun.  I do it regularly.

[BIG BOB]

I am still deciding guys between the ribs and a butt... stay tuned. it probably all depends on when the smoker arrives and how much time i have this weekend.

[DivotMaker]

Another nice aspect about smoking a butt is the moisture from the meat helping with the seasoning of the smoker beyond the smoke.

Then there is finger food, sandwiches, more sandwiches, left overs, etc. The butt lasts a tad longer than ribs.  There is something really satisfying, if not downright sadistic, brown bagging lunch in the office and gently microwaving some pulled pork and eating a hot pp sandwich in front of your co-workers. Actually it is cruel fun.  I do it regularly.

Hehe.  Cruel fun I also regularly enjoy, Sarge!

[old sarge]

I do however miss a cold beer with the Q at the office.

[DivotMaker]

I wouldn't disagree with that, Sarge!  Nothin' like good Q and a cold brew!

[BIG BOB]

Sarge, Divotmaker, and all... I am gonna fit right in. I, too, love a cold brew or several. LOL

BTW, i ordered the #2 Monday Night- it arrived yesterday! I am gonna carve out some time this weekend to season it and maybe even get some meat in there. - thanks for the advice and help. I am sure I will be a frequent flyer on this site!

[DivotMaker]

Pretty exciting, Bob!  Season without anything in it (including foil) for about 4 hours, and you'll be good to go.  Let us know how the first smoke turns out!

[BIG BOB]

How many dowels of wood?? 3-4?

[UWFSAE]

Big Bob, the dowels aren't all identical in weight/length.  My advice is to get a decent scale and begin to weigh your wood for smokes.  For seasoning, three of the hickory dowels will be ample for your needs.