Newbie - Getting excited

[tnlyne]

I've been reading and researching for my perfect smoker. I hope to be getting the SI #2 as a christmas gift. I see the current extra perks for cover, chip screen, and rib hooks through December 7th and hope my wife is getting my hints to order now.  ;D

I have to say the forums here are top notch and have really prepared me as a newbie for what to expect. Let's just say my Maverick ET733, seasoning injector, and smoking wood are near or already ordered. I can't wait to get this thing and try it out!

From what I've been reading it sounds like (and I hope) it performs well in our cold midwest (Iowa) winters. Does the cold winds or snow affect its cooking operations if I sit it out on my deck or driveway for a winter smoking? We also do lots of travel trailer camping in the summers where I hope to toss this in the back of my truck for smoking at the campground(s).

I ordered some peach wood from fruitawoodchunks.com as my initial starter. Any recommendations on best meats to pair with this as a first run for a newbie?

 

[old sarge]

I doubt you will have any problems. They are very well insulated.

 

[es1025]

Welcome aboard

I believe peach will definitely be good for pork (ribs and butts) and probably chicken.

The units work in the cold, but you probably need to add a little time.

If you have not ordered the maverick, but you may want to consider thermoworks products.  They have smoker kits at good prices and better quality.

 

[DivotMaker]

Welcome aboard!  Sounds like you're going to have a very merry Christmas! 8)

Sounds like you're off to a good start on accessories.  For a first smoke, I always recommend a bone-in Boston butt for pulled pork!  It's a nice, long smoke that really lets you see how that baby performs, and a Boston butt is really hard to mess up - it's a very forgiving cut of meat.

Ribs or chicken are great, too.  I just favor the butt, and it was my first smoke! ;D

 

[tnlyne]

Thanks All!
~12.4 lb turkey was my first smoke tonight. Turned out great. I want to do a perfect brisket before December 31st and take it on a 5 hour trip for a family meal out of state. Thinking I need to cook a day or two before travel and pack it in a cooler for the trip and then reheat it for consumption. Any recommendations for this (cook, cool, reheat) process?