All, thanks for Brian for putting this group together. I have been smoking meats for years now, just havent had time to post with some thoughts. So here we go. Learning how to smoke meats takes time to learn. If you think you can cook a brisket like you see on TV on day 1 you will be disappointed. I smoke with Charcoal as the main fuel with wood chuncks for flavor in a water smoker. I use the weber Bullet. Learning to maintain the temp takes practice.(its all air flow). Air temp and winds can drive you nuts. I see electric smokers as cheating but who knows maybe I go to one some day. I have no experince with offset smokers so I cant comment. Start simple. Brined chicken thighs is a good first go. Baby Back ribs with the 3-2-1 method arent too hard. Then move up to whole chickens and turkey breasts (both brined). Leave the pork Shoulders and briskets for a while. I have also done some Differnet things. Portabella mushrooms are tremendous (so pourous and absorbes the smokey flavor). Hot smoked salmon is tremendous (like butter). Only takes an hour to cook but 2 days of prep (brining then air drying). Baked beans (a little odd). Bacon wrapped turkey bites are a favorite on turkey day. We made homemade Kielbasi and smoked at a low temp (125). That one was like I remember my grandparents getting from the Lithuanian butcher near Scranton. A remote thermometer is a must. Both for the meats and the air temp in your chamber (dont trust the thermometer on the frame of your smoker). The internet is a wealth of info. I prefer to books since you can find lots of educational videos. One website I like is heygrillhey.com. Lots of great receipes and info (maple bourbon ribs are tremendous). I dont get to smoke as much as I like due to time commitments (never home for the stretch of time needed). When I do I Will post pics. Feel free to ask any questions If you are starting up. Brad

Hey everyone in the Beginner Basics section! 👋 Brian here, your host. If you're just dipping your toes into low and slow BBQ and smoking, picking the right equipment can feel like a maze. But don't worry—I've got you covered with this straightforward guide. We'll break it down by your cooking needs (how much food?), budget (from cheap to splurge), and time availability (hands-on fire-tending or set-it-and-forget-it?). I'll cover regular grills (for indirect smoking), dedicated smokers, combo grill/smokers, and even smoke tubes to add that smoky magic to any grill. Prices are approximate based on current 2026 market trends (check Amazon or BBQ stores for deals). Let's smoke on! 🔥🍖 1. Assess Your Needs: How Much Are You Cooking? First things first—think about who you're feeding. This determines size and capacity. - Small/Intimate Meals (1-4 People): Go for compact setups. You'll need 200-400 sq in of cooking space. Great for apartments or solo experiments without wasting fuel. Examples: 18-22" grills/smokers. Perfect for a rack of ribs or a small brisket. - Medium/Family Meals (4-8 People): Standard sizes with 400-700 sq in. Handles multiple items like chicken + sides. - Large/Feeding the Masses (8+ People): Bigger rigs with 700+ sq in. Ideal for parties or big cuts like whole pork shoulders. Look for multiple racks/grates for efficiency. Pro Tip: Start small if you're testing the waters—you can always upgrade! 2. Budget: Options for Every Wallet BBQ gear ranges from budget basics to pro-level investments. I'll suggest picks across low (<$200), mid ($200-500), and high ($500+), focusing on reliable starters. - Low Budget (<$200): Entry-level without skimping on quality. Great for testing if low & slow is your jam. Weber Original Kettle Charcoal Grill (~$100-150): Versatile for grilling and indirect smoking. Add wood chunks for flavor. Small/Medium size. Char-Broil Analog Electric Smoker (~$150-200): Set-forget electric for easy temps. Good for small meals. Smoke Tube Accessory (~$10-20): Hexagonal or tube-shaped metal holder filled with pellets. Lights up and smolders for 4-6 hours, adding smoke to any grill (gas/charcoal). Place it on the grates—perfect upgrade for beginners without a dedicated smoker.