Atlanta Rookie

[smokeybear]

Hello fellas, been lurking for a little while and figure I would jump in.  Live just north of the Atlanta area and work in the Law Enforcement business.  I am a rookie when it comes to smoking, but hope that all changes here real soon.  Got a smoker on the way for a Christmas gift and cant wait to get smokin'

 

[fpnmf]

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

 

[smokeybear]

Thanks for the welcome, I signed up for the 5 day course and just waiting on the day 5 part.  There is a ton of info on here.  Plenty of entertaining reading.

 

[SmokinAl]

   Glad to have you with us!

 

[venture]

Welcome aboard!

Good luck and good smoking.

 

[scarbelly]

 to SMF Glad to have you here - 

 

[alelover]

You can learn so much here from some really great folks.

 

[kangsmokesalot]

Welcome to SMF! I am an Atlanta smoker also. Can't wait for the future Q-View.

-Kang

 

[mballi3011]

First off welcome to SMF there Smokey. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

Welcome To Your New Addiction

 

[frosty]

Welcome, SMOKEYBEAR!  Please let us look over your shoulder by sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available.  GOOD LUCK!

 

[sprky]

 to SMF you will like it here I'm sure. Lots of great folks here willing to help. If you already haven't check out the 5 day e-course on smoking. http://www.smoking-meat.com/smoking-basics-ecourse.html. It's a good read even if you are not new to smoking.

 

[ecto1]

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

You are going to fit in just fine.

 

[bsmhaze]

Welcome Smokey! Good to have you here!

 

[tyotrain]

welcome to SMF its nice to have ya... great people here and great info as well... Have fun and Happy smoking.

DAVE

 

[africanmeat]

 

[smokeybear]

Ok fellas...scored the MF propane smoker for Christmas.  Going to put it together today or tomorrow and have my first smoke Saturday.  I plan on jumping right in and getting dirty with a nice briskett.  I was going to go with a boston butt/pulled pork but I really want a briskett.  A couple of questions. 

1. How long can I expect a propane tank to last...dont want to run dry in the middle of a smoke.

2. Feeding atleast 6 adults...what size briskett do I need to look at?

3.I'm skeeeeered I am going to ruin dinner and my first smoke...let me know it's going to be ok and will be a piece of cake!

 

[graystratcat]

Hey Smokeybear, welcome to the forum!  There are a ton of folks here that know A LOT about smoking that will help you out in a flash with your questions!

As for your questions about the MF, I have one so I can speak with a tad of experience.  If you start with a full 20# tank on the brisket, there is no way you're going to run out of LP.  Depending on how high you're running your flame you can get three to four 8-10 hour smokes out of a full 20# tank.

As for the size of brisket, it depends if you want left overs or not.  I always do a brisket way bigger than I need so I can make some pulled beef chili or have cold brisket sandwiches later.  If you're going to fire up the smoker.... fill her up!  LOL.  If you don't want leftovers, a 5 - 6 pounder should do nicely.  Remember a decent brisket will have a nice fat cap on it which adds to the weight when you buy it... but you're obviously not going to eat the fat cap.

Brisket is kind of hard to mess up as long as you don't cook it too hot and too short.  Brisket is a tough old ornery piece of meat and it takes slow heat and time to break down the muscle fiber and make it delicious. 

Another suggestion, don't trust the factory thermometer that came with that MF.  If you have a remote digital, by all means use it.  If ya don't you might want to think about picking one up before you throw that nice piece of beef in the box.

Just a little $0.02 here... don't forget to season that new MF before you throw the brisket in!

Also, there is a mod you can do to the MF to make it more efficient.  You can pick up some fiberglass rope insulation to seal the doors.  There's quite a bit of info about doing that here on the forum under the Smokers/LP section.

Shout out if I can be of any assistance and good luck with that smoke!

-Salt

 

[graystratcat]

PS: Don't forget the pix (QView) of that brisket!  We all want to take a peak at that bad boy!

 

[jrod62]

first of all, its a piece of cake and it will turn out great ! so just put it on and sit back and relax!
low and slow and you will be fine. . dont forget the Q-Views :grilling_smilie:

 

[frosty]

Smokeybear, 

1. Season the smoker prior to using it.

2.  Salt is correct, the factory thermo is generally pretty lame.  If you can use a couple of thermometers.  One for smoker temp, and a 2nd for meat temp.

Lots of us use the Maverick 732 sold here on SMF, and mine does fine.  However, the sell thermos all over the place.  Pick one or two you like.

You should be fine on a 20 # propane tank for at least 2 good smokes, especially if you are cooking really low (200 - 225 degrees) u=nless you have wind, rain, snow, or some other variable pulling the heat off your smoker.  You can always make a wind break, or shelter if necessary.  Some folks use foam insulation panels, plywood, or sheet metal to block the wind.  I am fortunate I can move mine around, but I know a couple of people that cook in their garage during bad weather.

Use the search function on SMF if need be. 

You are going to get great results.  Remember practice, practice, practice.  You know the drill!  Go get 'em!