a real noob here

Discussion in 'Roll Call' started by bradssmokeshak, Sep 11, 2014.

  1. Hello all. I am brad, I am new to this site and smoking meat. Lets see I have a new vertical smoker. Propane I know I know everyone says I chose wrong but it fits me better. I dont have the time to tend to charcoal every few mins or so. Got a buddy that has charcoal and swears by it. But anyhow im from central Indiana, lookin to get some great tips and smoking some mean meats. Hopefully ill be able to help if and when I can thank you
     
  2. Welcome to the forum Brad. This place has everything you'll need to get you up and running!! If you have a question just ask. You said you are new at this so what all have you cooked so far?
     
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
  4. Thankx so much for the warm welcome. Its appreciated. And to answer your question I have yet to smoke anything myself. But I got some spare ribs and some pork shoulder to do my first smoke.
     
  5. mark66

    mark66 Fire Starter

    First of all, WELCOME! Before you start smoking (Meat) read a bit and ask questions.Learn from some Professionals here.
     
  6. G day brad. Welcome.
    Also a newby myself. Up to my 4th smoke this arvo..
    No such thing as a wrong smoker. Any smoker is a good one as long as it suits your needs.
    Anyway heaps of great info here so jump in and enjoy
     
  7. One question I have come across is if I buy bulk will it turn out as well if I freeze it? It seems to me it should turn out alright if I give it ample fridge time to thaw. But is there another reason besides freshness. Thankx for any help
     
  8. Awesome!!! I'm a butt man myself so I am looking forward to seeing some Qview!! I'll be smoking something next weekend for the Florida Vs Alambama game. Probably ribs to go with my first attempt at home brewing. Have fun with your first smoke and don't feel shy about asking for help or recipes everyone here is really welcoming.
     
  9. Nothing wrong with bulk just pull it out a few days ahead of time and let it slow thaw in your fridge. I have a few racks of ribs and two butts in the freezer right now.
     
  10. Good deal. Cuz my ribs where frozen already and I hadn't gotten smoker yet but now that its ready to go got them rubbed up in one pan and my pork shoulder in the other.
     
  11. Okay one question I am having on my first smoke is how to seal my smoker door better. Temp outside fell way down from orig. Forecast. Hard to keep temp up where I want it. Any ideas. I thought about insulation but I dont want that in my food. And tips would be appreciated.
     
  12. So this is 4 hours in and just thru some ribs on. How is it lookin for 8 lbs pork shoulder.
     
  13. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Brad

    Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

    Gary
     
  14. [​IMG]   Good afternoon and welcome to the forum, from a finally cooling down East Texas. Lots of great people and tons of information.  

                Gary
     
  15. Well my first smoke is under my belt. Turned out amazing. Can say for now best I ever made. Lol got some pics on how it turned out
     
  16. tom 178

    tom 178 Meat Mopper

    [​IMG]

    That picture is making me hungry!
     
  17. dougmays

    dougmays Limited Mod Group Lead

    that's a pretty sizable gap in the door...i feel like that might be a manufacturer defect. You might want to see if they'll replace it. But you could use foil as a sealer possibly?

    oh and i buy in bulk all the time and store in my freezer!
     
  18. grillmonkey

    grillmonkey Smoking Fanatic

    Go to the groups icon at the top of the page and there is a group called GOSM that will have some ideas on sealing up your smoker, as well as other useful mods.
     
  19. I'm with Doug that looks like a defect. If the manufacturer isn't helpful bbqgaskets.com is a a site I've been checking out to get some parts for my WSM 22.5.
     
  20. I appreciate the help. So I tried smoking chicken tonight for the first time. I brined it with 1 tbls. per cup of water and I put rosemary garlic and basil in with it. Let it set overnight. I smoked it for about 2 1/2 hours I made a simple rub of paprika, onion salt, garlic, poultry seasoning, and a spash of salt and pepper and a couple pinches of rosemary and thyme.
     

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