Dave the smoker

Discussion in 'Roll Call' started by dave the smoker, Aug 13, 2014.

  1. Hi, I'm from north east Ohio. I grill almost every night and smoke every weekend, even through the cold winters here. Smoking is my passion so I thought I would join this forum and meet people with the same hobby to talk about old stories and new ideas to try.
  2. dish

    dish Meat Mopper Group Lead

    Welcome Dave.  This has been a very helpful site on finding different ideas on smoking.  What is your setup for smoking?
  3. It's kind of an upright , indirect brick smoker I guess. It's kind of my own creation .. I made the inside out of the firebox from an old woodburner with fan forced draft. The grill is directly above the firebox and the smoker to the side. It's electronically controlled by a thermostat in the smoker side and a small control box. I can hold any temp I tell it for days with no fluctuation in temp once the bricks heat up . Fires with wood only. I love it.
  4. Hello and welcome to the forum, Great place to learn and share and a bunch of good people.

    Gary S
  5. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome from Canada, Dave.


    Great looking rig you have there. I look forward to your  posts.

  6. loniblaze

    loniblaze Newbie

    wow. that is nice!
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Welcome to the boards!

    Nice deck Dave. You should have no problem with patience while smoking with all that comfort around there.

    Will be looking forward to watching your smokes!
  8. Your brick smoker is cool!  I guess you never have to worry about your meat stalling.  This site is a wealth of information (except my posts).  I have spent the better part of a month reading the posts, learning new stuff with page read, it has prevented me from making horrible mistakes.  This site is worth it's weight in Filet Mignon!
  9. rob sicc

    rob sicc Smoking Fanatic Group Lead

    WOW Dave, beautiful deck.  That looks like you've created your self a wonderful smoking environment.  Welcome to the forum. You will be happy you joined.
  10. 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.
  11. Thank you all very much for all the kind words. Here's the back of my beast, has a wood storage closet and a feed door and ash clean out. It's a little taller than I thought so I think a back porch under the feed door is in the future.

    Trying to decide on a turkey or beef short ribs for tomorrow......
  12. Both !!!

    Gary S
  13. GaryHibbert

    GaryHibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Hey Dave

    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.

  14. I ended up with a big old turkey I'm brining overnight in water, kosher salt and dark brown sugar And I got 2 racks of short ribs because I'm so indecisive.. For too night I thought is through some stuff
    Together on the grill. It might not turn out to goof but I browned a pound of ground beef and added a jar of pizza sauce . I then sliced up some zucchini and grilled one side . After I turned it over I added the beef mixture and some fresh mozzarella and jalapeños and Hungarians . I hope it tastes ok.
  15. rob sicc

    rob sicc Smoking Fanatic Group Lead

    I smoked 2 chickens today and I brined them.  It was the first time smoking birds and first time Iever brined chickens.  it was awesome.  I will be creating a thread with pictures of the smoke later tonight.
  16. Sounds great. I smoked 20 chicken halves I brined for my 4th of July party. I also had room for 3 racks of ribs and 7 pounds if sausage but the chickens were the hot item.. I think the overnight brining makes all the difference.
  17. Today I smoked the turkey I brined overnight, it was only a 10 pound turkey since it was the first one in my new smoker . I also did shirt ribs and smoked a pan of stuffing. The stuffing was amazing.. Everything turned out great. Ready for thanksgiving for a big one now.

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