Another new member checking in

Discussion in 'Roll Call' started by dmger14, Jan 3, 2008.

  1. dmger14

    dmger14 Newbie

    Hello! I am VERY new to smoking, and in fact just bought and assembled the big smoky mountain series outdoor propane unit, but have yet to fire it up even to break it in.

    I deer and goose hunt, and have quite a bit of venison and breasted geese in the freezer. Couple that with being in the 40 plus age of "what can I do with my spare time" and love of smoked meats I've tried in the past, and here I am. I am definately looking forward to not only smoking my game, but ribs, chicken and fish as well.

    Hello again to all of you. I appreciate having a forum to learn more and hopefully someday help out some other newbies who will be going through what I am right now, which is learning the basics.
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum. [​IMG]
  3. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF.
  4. Welcome. You have definitly made a big move by joining this site. Everyone is very nice and eager to help. You might check out the 5 day ecourse. Very helpful. I have smoked a few venison loins and a ham among other things and love the smoked venison as well.

  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum dmger14![​IMG]
  6. dmger14

    dmger14 Newbie

    Thanks guys!

    I have a few questions in getting me started.

    First, I read that to break in the smoker, it's good to spray with Pam and cover the water bowl with foil. Should I spray the entire inside with Pam or just the racks, and wipe the inside after running a few baskets of chips in or no?

    Second, what is a good meat thermometer to get, not too cheap or expensive? BassPro has a remote unit for $35. Is a remote the way to go?

    Thanks for any advice you can give me!
  7. bombo80

    bombo80 Smoke Blower

    Welcome [​IMG]

    It is really nice to have a dual, remote thermometer. The Maverick ET-7 is what I have, and is one that a lot of the people here like. The Grill Right and the Oregon Scientific are good too, from what I have heard. Only thing is, they are just single probe units. It is nice having a dual unit. One to monitor the house temp, and the other for the IT of the meat you're smoking. It has also been said that you can never have too many thermometers. I recently picked up one like the $25 model at Bass Pro, but I got mine at Target for $17.
  8. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be. Wipe EVERYTHING done with vegetable oil or spray with pam. Lineing water pan with foil just makes cleanup easier. Get that puppy hot and enjoy.
  9. dmger14

    dmger14 Newbie


    I did some research and see that the dual thermometer will work on meats of different thicknesses, which is excellent for me. I got the big smoker so figure I'll be doing quite a bit each time out.
  10. flagriller

    flagriller Smoking Fanatic OTBS Member

    Welcome! Loads af good info and people here.
  11. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Thanks for joining us at the SMF. Plenty of great folks with some expert advise and tips, and some laughs too! Read around the forums, plenty of good reading/review.
  12. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the forum!! I have a feeling your going to like it here......I'm here more than I should be sometimes!!
  13. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome again to smf. You will love this place!!!!!!!!!!
  14. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Enjoy the forums!

    Take care, have fun, and do good!



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