Brand Spankin new from York Pa.

Discussion in 'Roll Call' started by jorloriii, Oct 13, 2007.

  1. jorloriii

    jorloriii Newbie

    My name is Doug, I just purchased a Chargriller smoker with the side firebox. Technically I've smoked before on a charcoal grill, but that's not really "smoking" now is it?....Wood chips in a foil pack with holes punched in it, if you're camping that's okay. No offense meant to anyone doing their smoking that way. Anyway, I figured I'd try stepping up to the plate with the BIG boys. I just ran my smoker with no food to get a handle on heat control and all, I think I have that part down. Tomorrow I'm smoking 2 split Turkey breasts about 3lbs each. I'll let you know how they turn OUT or if we had to eat OUT. I'm pretty much a master on a grill, but I'm definately open to ANY & ALL suggestions, ideas, and tips to "smoking." Here's to the start of a wonderful, & long, & SLOW relationship.
     
  2. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    Welcome in, Doug. We're glad you're here!
     
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  4. wilson

    wilson Meat Mopper

    Welcome,
    Glad to see another PA smoker.[​IMG]
    I have a Chargriller Smoker like yours. If you ever have any questions on it I would be glad to help you out.
    Ron
     
  5. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Welcome aboard. Great place to get your questions answered and grow your skills. I'm a propaner and a Pa. transplant. Looking forward to hearing about your daring adventures with the TBS.
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    great purchase & dry run but you will find- when ya add 50-100 lbs of meat to it it is a whole different beast as all that meat sucks up a lot of heat... it just takes time & practice... no worries about " the big boys" - it's just a learning thing that takes a lot of meat & dollards- welcome to smf.....
     
  7. linescum

    linescum Smoking Fanatic OTBS Member SMF Premier Member

    welcome doug.. York huh! i work in harrisburg..it's good to see Penna. gaining strength in here...LOL...you'll be addicted in no time
     
  8. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Doug!...Welcome to the SMF!...[​IMG]...Glad to have you aboard!...You're gonna love it here!...


    Until later...
     
  9. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard Doug, glad you found us! I also have the CG, which I have modified to get stable temps across the grates. Any questions you might have, just ask!
     
  10. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Welcome, glad you made it here!
     
  11. jorloriii

    jorloriii Newbie

    12pm, fired up the coals! Around 1pm I'll put the 2-- 3lb. T-breasts on! Maybe by 4,5 or 6pm eating Smoked Turkey breast. Putting BBQ sauce on one, the other is S,P,G,O (salt,pepper,garlic powder,onion powder). Wood of choice is Mesquite. Wish me luck on my Maiden Smokage! Thank you all for the welcome messages and good wishes. I'll let ya's know how it turns out.

    Doug[​IMG]
     
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the SMF...looking forward to your QViews.
     
  13. richtee

    richtee Smoking Guru OTBS Member

    Welcome! Remember to keep the temps on the high side for poultry, and enjoy the sublime relationship between the smoke and the smoker!
     
  14. jorloriii

    jorloriii Newbie

    Almost done, didn't get them on until 1:30pm, right now they're at 150 degrees....they look awsome! I know they are juicy, because when I inserted meat thermometer juice just flowed out, I just started "setting" sauce on one, and butter basting on the other...can't wait to sink my teeth into them!

    Doug[​IMG]
     
  15. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome to SMF,Doug , sounds like your smoke is going fine , see ya in the forums .[​IMG]
     
  16. deejaydebi

    deejaydebi Smoking Guru

    Welcome Doug
    Congrats on the new smoker! Looks like your having a great first smoke ... got you camera ready??? [​IMG]
     
  17. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome to the SMF [​IMG]
     
  18. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Well Doug-now is the time to introduce you to q-view. The discription of what you got sounds good but it would go a lot better if you could post some pic's (q-view) of the final product.

    BTW-welcome to the SMF family!!

    Enjoy!
     
  19. jorloriii

    jorloriii Newbie

    Well, I was trying to post some pics of my "masterpiece" and equipment, but they are too many KB's. I will say this, the T-Breasts were grrrrrrrrreat....even by my wife's standards...she doesn't like smoked meat. She loved those T-Breasts, as did the kids, everyone but me had seconds...Because there were no seconds left by the time I was ready for them. Thanks for the support!

    Doug[​IMG]

    P.S. I've tied posting my pics in the "gallery" section...and can't. Must be doing something wrong, if anyone has an idea on how I can do this please let me know how. Hooray, I got a pic into my avatar, and a slightly larger one in my profile as my personal pic.
     
  20. moltenone

    moltenone Smoking Fanatic

    welcome to SMF Doug.

    mark
     

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