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NFAA

NFAA

New member
My wife ordered me the #2 for a birthday present should be here any day. Been reading the forum and really excited to get started and try all of the great ideas I've been reading about.
 
Welcome from Delaware, and happy birthday!  I am sure you will enjoy the #2, I know I enjoy mine and pretty much have it smoking something every weekend.  Lots of great recipes on the forum that can keep you quite busy smoking!  Cheers
 
Hi NFAA!  Happy Birthday, and congrats!!  Even if you don't have any smoking experience, we'll get you to "pit master" level in no time flat! ;)

Now that you're finally here (lol), head over to the "Introductions" section and tell us about your Q background!  Also, adding a first name, and town, to your signature line is a nice touch.  We're kinda like family around here, and first names are welcome!

Hope we can help you in your journey! ;D
 
Welcome NFAA! You will be very happy with your #2. The guys on this forum have been great to offer their advice and expertise and will help you with any questions you might have.
 
Welcome to the SI club and the more exclusive #2 club.  While I can't say I get mine out every weekend like a lot of these folks (it's just me and I tend to make too much of everything, but that's what the foodsaver is for), I do run it in spurts and have yet to have anything that wasn't at least really good...haven't hit perfection on anything yet, but I doubt I ever will...else what do I have to strive for?
 
Hi NFAA, from Florida. It's time to think about your first smoke. Ribs? Pork Butt? Chicken? Good luck with whatever you choose and welcome to the forum.
 
Still waiting for my #2 but once it's here I'll be starting with ribs. This is my first smoker but I've been playing around the last couple years using a smoker box and offset heat on my Weber grill.
 
Perfect, and I say that because ribs was my first smoke!  I like ribs first because they are not quick to finish, not long to finish, they finish just right at 5-6 hours.  You get to see the SI in action without a huge wait to meal time!  Cheers
 
She's up and running. No belch started blowing smoke in about 15 minutes. Once she's seasoned we'll start cooking. 
 
Don't cut the seasoning session short. Go four hours at 250 with four pieces of wood. Your ribs use one large chunk (from what they sent you) 235 for 5 hours with a water pan. Don't open the door, review some of the rib postings while the smoker is seasoning.
 
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