WHAT do you do for an eager NEWBIE?


 
S

Sandee McKinivan

TVWBB Member
I shared some of my Q with people at work, and now one young fella, (about 25 y.o. with a small family) is very eager to learn how to barbecue.

I found a deal for him on CL...$185 for an 18" in top shape. He is happy as a clam, but he has ZERO experience and knowledge.

As a family man, his financial resources are low, but he sure does make up for it in enthusiasm! :)

Any suggestions on how I proceed to mentor this guy? Specifically what supplies/equipment would you recommend he buy first given a limited budget?
 
This is what I did with my friend....
Send him to this site and have him read and absorb the info that everyone contributes. Keep it simple for now. WSM, charcoal, thongs, grill brush, applewood. When you do ribs, chicken, pork, brisket, have him come over so he can see your technique. Next thing you know he will posting here and making you proud. Good luck!!
 
i feel i am the same as this person you speak of. Low resources. New to the game. I bought my 18" new on CL for 200 bucks. I read this site over and over. I then followed the cooking instructions on this forum. First cook i did was the split chicken. Then the ribs. I have failed twice on the butts by not giving them enough time. Let him do his thing. Chicken and ribs are not expensive so they should be cooks he can start with. I buy ribs at Sams club for 3 racks for 25 bucks. I haven't done brisket yet because of the price. I can't afford to mess it up :). Bacon is fun and not too expensive.

I would just answer his questions. If he is like me he will have lots of questions every cook.
 
A good set of tongs, gloves and a grate brush will get him started. I think your better off learning to cook by feel than by going by temps, it gives you one last thing to worry about when your a newbie.
 
Compared to the average Joe on the street, it is amazing how much knowlege we users on this site have accumulated, and maybe taken for granted.

For example, I had to laugh when my newbie friend asked excitedly, "Now for my first real barbecue I will get some of that MATCH-LIGHT charcoal." :eek:
 
To reiterate what has been said, the knowledge on the forum, and the easily accessible recipes Chris has on the main website, should be more than enough to help your friend - the fact that he has you as a resource to rely on is the excellent cherry on top. I started on an el cheapo brinkmann and eventually made my way to the WSM, and for me it really boils down to getting your hands dirty and making Q on your own. A nice cheap cut like a pork shoulder (makes so much for the price) that is difficult to majorly mess up can be a quick way to learn the ins and outs of the WSM and get him comfortable with getting everything fired up, assembled, vent and temp control (remind him to always keep the top vent open), etc. Help him as he needs it, but for me it was and is a really fun, hands on learning process.
 
Sandee, looks like he already has what he needs most: a wsm and a great friend and BBQ mentor.

Other than the obvious though, ie. tongs, gloves, starter cubes, chimney...I almost consider the Brinkman charcoal pan a necessary mod, whether it's to replace the pre '09 pan or the newer one. If replacing the old pan, it holds more water and fits on the bracket better. If replacing the new pan, it still holds plenty of water for an overnighter, but has much better access/space over the fire. Thankfully, they're quite cheap.
 
A good meat thermometer drastically changed the quality of my BBQ. I could do without it now, but in the beginning it was invaluable to me.
 
I second (or third or fourth) this site. I started by using smoking chips on my gasser, which worked alright at the time. Now though, after I found this site and finally bought a WSM, my food and my skills have gone to another level. There is still much to learn though so I plan on soaking up as much as I can and cooking a lot more often this summer. I would recommend a Thermopen. I've only used mine a couple times so far and it is a little expensive, but it is such an invaluable tool for me. I like it much better than other meat probes. Just be sure to let him know not to check the temp all the time!
 
You must log in or register to reply here.

 

Back
Top