Greetings from Ohio

[dasgrinch]

Hey there folks. I recently obtained a Charbroil H2O smoker someone gave up on (It had been used once). I've used it once myself, and I sympathize with the previous owner. Loading charcoal in with tongs, poor temperature control, the little door doesn't seal, etc. Despite the 12 hours of fighting with the thing, the pulled pork was phenomenal, and I wanted to do it again, but without the headaches.

I found your site while searching for info on a new smoker, but after reading some of the mods out there, I think I'm going to give the little bastard another try Labor Day weekend with some upgrades. I've probably got some stupid questions, but I do my best to find the answers myself.

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[tacman]

Welcome to the smf and the only stupid question is the one left unsanswerd and there are lots of folks here who are more than willing to share what little we have learned on the journey!

 

[udsisbest]

Welcome to the site I too am from Ohio. Lima to be exact

 

[beer-b-q]

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

Everyone here enjoys seeing the qview so be sure to post plenty of pics.

 

[pineywoods]

Welcome to SMF you'll find lots of good info and some great recipes here. Have fun and happy smoking

 

[mballi3011]

First off welcome to SMF. You already know how good the place is so I'm glad you came out of the darkness and saw the light. We are always glad to have new people here cause they might just look at things and little differant then we do and that always make for some really differant way to do things. I hope you have the how to's and what if's on the whole Qview thing and if not go here:
http://www.smokingmeatforums.com/for...ad.php?t=58920
and it will show you how to post pictires so we can see what your smoking on and with and what your smoking. So hurry and go get something to smoke.
Welcome To The Addiction

 

[dasgrinch]

Thanks for the welcome! I'm in LaGrange, it's a great place to live if you like driving past corn fields.

 

[smokingohiobutcher]

SOB Here from Oak Harbor( near Lake Erie). Welcome ! Seems like we might need to have an Ohio smoke fest with all these buckeyes smokin' their brains out! Just a thought.

You're gonna like it here! Later SOB

 

[oldschoolbbq]

I think I know your problem,or a check list of locating the problem.
1. is the body warpped? If so,try to shape it back to round and use some tin foil to help seal it...
2.do you use the intake vents? adjust them during the cook to control the fire.If it has a top exhaust , open it full for draft.
3. don't choke the fire down with too much fuel.Clean the ashes as they build up.
4.do you have thermometers? Especially probes(Pyrex,or other brand). Keep the smoker temp.(AT the grate) around 220*F to 225*F. your meat will rise in temp. as the collagen melts. This takes time and each chunk of meat is different.I've had a Butt of 8lb. go 15hrs. before it got to pull temp. (for me-190*F).But it was a solid feeling Butt,probably a lot of tough tissues there. Drink another brew, if you do.
5. Patience Grasshopper, Que is done when it is done,as Jeff says.
6.Yes, read Jeff's E-course. It's informative.
Good luck and
SMOKE HAPPY
Stan aka bbqfans

 

[zjaybird]

From one newbie to another welcome to the site and try and soak up all the knowledge that flows here

 

[thomasyoung]

Welcome to SMF!! I’m so happy you decided to join us.

Tom

 

[oldschoolbbq]

Where are you? If around Toledo, PM me, I'll give you a # and we can talk.
Stan aka Old School