G
Guest
Guest
I'm finally getting my WSM today after selling enough items online to be able to treat myself. I've been reading this forum for a couple of months, and I am amazed and impressed by all the help from the forum members.
My first smoke will be this weekend, and my wife insists on ribs (her favorite) and chicken. I'm looking for some advice for a beginner to start out with. I've got a chimney starter, Polder thermometer, gloves, and the Smoke & Spice book.
Questions:
1. Looks like Kingsford is used with good results. Good to start with? Is method #1 best for beginner?
2. Any recommendation for a not-too-salty rub? My wife likes spicy and flavorful, but not salty.
3. Can I get good results by cooking ribs on bottom, chicken on top?
4. Anything else to be aware of as a first-timer?
I am in Colorado (Boulder area), so temp is 50 - 75 throughout the day, dry and breezy, and of course altitude.
Thanks for any and all help. This forum has already been a fantastic source for help, and I look forward to now being an active participant instead of an envious observer!
My first smoke will be this weekend, and my wife insists on ribs (her favorite) and chicken. I'm looking for some advice for a beginner to start out with. I've got a chimney starter, Polder thermometer, gloves, and the Smoke & Spice book.
Questions:
1. Looks like Kingsford is used with good results. Good to start with? Is method #1 best for beginner?
2. Any recommendation for a not-too-salty rub? My wife likes spicy and flavorful, but not salty.
3. Can I get good results by cooking ribs on bottom, chicken on top?
4. Anything else to be aware of as a first-timer?
I am in Colorado (Boulder area), so temp is 50 - 75 throughout the day, dry and breezy, and of course altitude.
Thanks for any and all help. This forum has already been a fantastic source for help, and I look forward to now being an active participant instead of an envious observer!