A new hobby, I started smoking

[SquareTopCollector]

I had a friend over for the weekend and he got me hooked on smoking ribs and chicken. I did some research on smoking and it turns out to be a big hobby. There are forums on top of forums about smoking, rubs, and recipes. After shopping around I came home with this
  




I can’t wait for the weekend to start smoking. I already ordered beef ribs, pork ribs, and chicken from the butcher. I really have no idea what to do at this point but I will learn.  I have great culinary and grilling skills but I never used a smoker.  I know I have to start the fire around 10-11am if I want to eat around 6pm. I also plan to smoke some mullet and kingfish, just need to catch some first.   Anyone have any pointers??

[Jim]

QUOTE

Anyone have any pointers??

Take off from work, load up the rods, hook up the boat and get out there ! ! !

Steve,
I didn't realize you lived in Jacksonville, Fla I'll assume...
I was just there a little over a week ago to check out a couple of skateboard parks and see some competition on the Mountain Dew Skateboard Contest tour.
My folks live in the Lake City/Live Oak area; so next time, we'll have to get together...

[SquareTopCollector]

I am in St. Augustine about 20min south of Jacksonville near World Golf Village. Next time you are in town shoot me an email, the fishing is fine down here.

[Creighton]

Nice Rig!! I use a Weber that looks like R2D2 couple a times a week. First thing run a set of coals and a few wood chips without any meat. That will burn off any factory oil or whatever. I wouldn't do fish and meat in the same run. Other than that fire it up and have fun. Rubs and such you can take to whatever extreme you choose. For fish the overnight brine solutions make a huge improvement. Meats don't need to do much. The best thing I've found is lessor cuts of meat are just outstanding after smoking. When I went on scoping and plinking trips a friend had 5 kinds of seasoning wood and would babysit the unit for 10+ hours. The results were very good!!
Creighton

[jasmine64]

Cool I bought hubby one just like that about 3 years ago.
We use it all the time.

After you get the hang of it will they be calling you pitmaster?

I love bbq, every chance I get I try to go to Corkys in Memphis. You need to try some of their rubs and sauces.
They are excellent.

[collecture]

QUOTE

I love bbq, every chance I get I try to go to Corkys in Memphis.

When I was in Memphis, we ate at the Rendesvous BBQ restaurant.
It was in an alley right across the street from the Peabody Hotel.
They did not use any wet sauce - only a dry rub.

We also have a smoker, but do not use it much in the summer.
It is hard to keep at the right temp when it is already 110 degrees outside.
We like to take some pork butts - smoke them for a few hours
and then stick them in a large covered roaster and slow bake them over night.
Kinda stinks up the house, but the meat can't be beat
(Moist, tender - great for BBQ Sloppy Joes)

[SquareTopCollector]

Well I have 4 racks of pork spare ribs in the fridge with dry rub, one boston butt that is injected with A1, a half dozen hot sausages, and a chicken sitting in honey mustard dressing. I am waking up around 8am on saturday to start the smoker and I should be done around 5pm