Hi Everyone

[Fishwick]

Hi Everyone,

I'm new to the site and BBQ / smoking, so firstly i'd like to appologise in advance for any stupid questions!! Everyone on here seems really friendly so i guess i might get away with a few before you all start ignoring me!!

I've just recieved delivery of a new (cheap) off set, which i was really excited about. However, i wish i'd read a few posts on here before i ordered it as they sound like they can be abit of a nightmare, which kind of put a dampner on it. Anyway, i'm stuck with it now so will just have to get on with it. As they kept messing my order up, i've ended up with 4 of them and can see why they get a bad rap on here. All 4 are completely differant, bent lids, not fitting tight, bits missing etc. Hopefully i can get 1 decent setup using the best bits from each. Hoping to get it up and running this weekend so i guess we'll see then, fingers crossed!! I'll let you know how i get on.

Cheers

[Toby]

Welcome to the forum, which offset did you get?

[BigM]

Hi mate

[Fishwick]

Thanks for the welcome Guys.

Its a cheap EBAY special! No brand on it that i can see. Feel a bit stupid now but it didnt cost a lot so even if it turns out to be useless i've not lost too much, and if it works i'll be overthe moon.

[Steve]

Welcome to the forum.

I'm sure you'll get your offset running fine. It may take a bit of tinkering but that will be fun I'm sure. You'll find plenty of people willing to help on here. Just ask away.

[Fishwick]

Thanks Steve

I like a chanange so i'm kinda looking forward to it and am determined to make it work.

If anyone has any tips or can point me in the right direction for getting started (seasoning it, that kind of thing) id be really grateful. I'm a complete novice, so need all the help i can get.

Cheers

[keith157]

Welcome Fishwick, don't worry about stupid questions, they put up with me so I doubt you could be worse.

As to stupid questions............The only stupid question is the one you didn't ask when you should have

[Toby]

For seasoning it, you want to start with a small fire, if its too hot you will probably lose paint off the firebox. Run it for a couple of hours and you should be ready to go.

Use lump in the firebox, try a chimney starter full and small lump of wood and try a couple racks of ribs for a first attempt, start small and build up to larger cuts. Remember the food will take longer to cook this way so always leave yourself 3 + hours

[Fishwick]

Thanks for the advice Guys. Feel a bit more confident now. Cant wait to get home and get started! Hopefully this weather stays dry and i can get a couple of practices in over the weekend.

[Eddie]

Welcome, don't worry about the questions as I was in the same position last year. Just ask away.

Eddie