Greetings From Micigan

Discussion in 'Roll Call' started by wanbli, Mar 21, 2009.

  1. Howdy All, I'm from the mid-Michigan area. I'm a lil over 50, married and have a daughter in college. I used to grill on a Weber then I went to gas for far too long. I have an ECB and as we all know they're limited in capabilities. I've wanted a horizontal smoker for awhile. I recently bought another Brinkman, a smoker/grill with the offset firebox. A buddy and I put it together on Friday night. Saturday morning I fired it up to cure it. After it was cured I let it cool down, then fired it up again and did a rack of ribs (about 6 1/2 hours). My wife and daughter said they were better than the local rib shack made. I used lump coal and hickory chunks. I'm glad I found this website and did some reading before I bought the smoker or did the ribs, the info here helped make that first rack a success. I'm looking forward to getting better at my new obsession thru practice and reading. Until next time, peace, Wanbli.
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. ronf

    ronf Smoke Blower

    Welcome to the forum Wanbil. I use a Silver Smoker with some modifications. You will find some good information and fine people here.
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. It's amazing how much knowledge you can gain from this site. Glad to have you aboard.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you joined us. Congrats on the new smoker and the ribs sounds like a great start. Have fun and happy smoking
     
  6. alx

    alx Master of the Pit OTBS Member

    Welcome.Look forward to your input.
     
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us. I'm glad to hear that you took advantage of the wealth of information that's available here. The more you read and ask questions, the more you will learn.
     
  8. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard!
     
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forum, Wanbli, and congrats on the new rig. Glad you joined us.
     
  10. m1tanker78

    m1tanker78 Meat Mopper

    Welcome to SMF; glad to have you. Congratulations on your rib success. Now we just need to work on gettin' the qview, hehehe.... j/k (but seriously)

    Tom
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Welcome to the family and have fun[​IMG]

    Have you done any or thought of Modifying your Smoker?
    Send Pics and food views.[​IMG]

    HAPPY SMOKES[​IMG]
    Stan aka bbqfans aka OldSchoolBBQ
     
  12. I didn't read any of the Forum posts before I did that first rack of ribs,. I only visited the homepage, signed up for the newsletter and looked at the info provided there. So unfortunately I didn't know about "Qview". Today I'm doing my first "Chuckie" and I'll take pics from unopened package to pulled and sauced meat. Post them later tonight or tomorrow in the Beef folder. I just wanted to say thank you to all of you for your welcome. Peace, Wanbli

    PS: some mods are going to happen today before the chuckie goes in. A tube to lower the vent on the stack and probably an aluminum foil baffle at the firebox opening. There's a narrow charcoal grill on the cooking side that i used for a drip pan. I'll use it to secure the el-cheapo baffle in place. I'll probably end up closing off the ends of the top too. There's a half inch gap from the factory there at both ends.
     
  13. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    Welcome from Pittsburgh, PA
     
  14. carpetride

    carpetride Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF!

    Smoking your own meat will turn you into a snob...trust me I quit ordering ribs at the local restaurants...I now do them better!
     

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