Howdy and HELP!!!!!!!!!!!!!!!!!!

Discussion in 'Roll Call' started by damrs, Nov 14, 2011.

  1. damrs

    damrs Fire Starter

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    Perhaps you may realize that with the effort put into

    just saying HOWDY an what's dis stuff for

    you may come to understand that there will be even MORE effort put into

    making wonderful culinary delights that can tantalize the senses

    so Please teach me cuz I really wanna learn.

    BTW a link to a Manual may be a really good idea to start with.

    cuz

    I can't find one.
     
  2. teeznuts

    teeznuts Master of the Pit

    damrs likes this.
  3. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    BRAVO, Best intro I have seen, very Creative!...Welcome to the SMF Family...I'm going to let one of the Brinkman boys help with your Smoker...But...We are all about getting you Smokng and Banging out some great food...JJ
     
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  4. venture

    venture Smoking Guru OTBS Member

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  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    The 2 racks that are not grills for the smoker are RIB Racks. they allow you to stand racks of ribs up while smoking so that you can fit more on the smoker.
     
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  6. damrs

    damrs Fire Starter

    wow wee

    ya found dat manual.

    what a differance a picture makes.

    an i see i have a rib rack to. {who would of guessed thats what that was}

    well Im going to scoot out an start to clean dat sucker up

    cuz dis is mighty exciting to me.

    ders a lot more racks der dat are not in da manual

    we can go over dem another time.

    yet now ders hope dat dis is REALLY gonna be possible

    THANKS to all who replied .. an replied so quick.
     
  7. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Damrs,as you learn, don't get in a hurry and mess-up a good smoke. get some good thermometers and be "Patient", ther meat will be done in it's own time,I'm not trying to discourage you, but no two pieces of meat are the same,so a good therm. will go a long way to helping you to get a good meal.

    I have larger units than yours, but the theory is the same,get smoke on the meat[​IMG].

    Have fun ask questions and enjoy you're new Odsession...
     
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Oh, yes. I forgot to say,with what you are going to cook,you might need a bigger smoker[​IMG]

    Tell us where you are for extra info. on doing your cooks, if you are close enough ,I have a small(but bigger than yours) smoker for free if you want. If you are close enough , PM me and we'll get connected.Here's a shot of it...

    Stan   aka   oldschool:

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    I'll explain how it works and Mods. to make it more efficient[​IMG]
     
  9. tom c

    tom c Smoking Fanatic

    Great first post.
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  11. damrs

    damrs Fire Starter

    Good Morning...

    lets see where to start today.

    well first I suppose to say I made a boo boo

    Did not mean to Do Da DREADED DOUBLE POST.

    am on slowwwwww dial up so sometimes I lock up an well dat happen

    so Thought dat had to start all over again. so could somebody Delete dat other room.

    PLEASEEEEEEEE..

    am gonna copy an past da stuff folks said der here cuz ders some good info I don't wanna loose

    an some mighty nice howdys to.

    Quote:
    gosh double posting sure is EMBARASSING.. yet I try an never do da same boo boo twice.

    now lets get on to da FUN stuff.

    --------------------Quote:
    started reading all dis an its kind of over me head yet.

    cuz ya gotta remember I JUST learned der is supposto be dat many parts.. yet I know this wll come in handy

    once I get it smoking an understand da whys an where fors of such...Quote:
    YES thermometers ARE Important. and I am going to Need a good one {dat don't cost an arm an a leg}

    so have you got a link for a SOLID RELIABLE Dependable one that with proper care can last a while.Quote:
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    {yes I know dats not a smoker yet LOVE to start a day wis a smile}

    DaMrs.
     
  12. frosty

    frosty Master of the Pit

    Welcome DaMrs, good luck.  Found the manual, but Teeznuts had already displayed it.  Now THATS fast service![​IMG]
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome Bunny !!!  

    Bear
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

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  15. damrs

    damrs Fire Starter

    well da smokers SMOKING

    so with BLISTERS ON ME FINGERS {from cutting all dem apple tree Branches yesterday}

    This is Typed to you.

    found your recipe for Chicken Breast wrapped with Bacon

    at dats at 130 Degrees an still cooking...

    so with Bake beans with hambuger on da stove all ready an Bake Potatoes in da oven

    am thinking about TOMORROW.

    have a small pork Roast tenderloin cut.

    an figured would Brine it tonight.

    {ok basic brine says 1 cup of salt per gallon water}

    yet also read ya can add sweet.

    well HOW ABOUT APPLE JUICE

    got da trees so have da apples.

    would da PULP FRESH Juiced appel juice be best or da apple juice with out da pulp

    an what would be a ratio or recipe for an apple juice brine for a small tenderloin pork roast

    to be smoked TOMORROW?

    {yet dis chicken Is BEAUTIFUL} an can understand why a better thermomiter on da smoker is a good idea

    an WHY ya keep such a close eye on it.

    Yet it isent goofed up yet..

    gotta go check da chicken.

    please leave suggestions for apple juice brine

    will be back Latter.

    thanks

    DaMrs.
     
  16. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Great posts DaMrs!  Keep it up. I'm guessing fresh squeezed will be much better and more concentrated. Use straight or cut with 1/4  distilled vinegar. Depends on the taste you want. Either way....send me some!

    Mike
     
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  17. damrs

    damrs Fire Starter

    mmmmmmmmm good supper IM SO FULL

    {{{Loosens belt buckle one notch.}}}

    ok back to dis Brine for tomorrow

    so what your saying is go with FRESH juiced apples

    No Salt No Water. Just PURE apple juice?

     {don't really want to add vinegar if I don't have to Dem Fireside apples are so WONDERFUL}

    an da Jack la lane Power juicer makes short fast work of juicing.
     
  18. michael ark

    michael ark Master of the Pit

    I'd add a dash of brown sugar,with the juice.
     
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  19. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    NO SALT... NO BRINE ACTION...NO FLAVOR!!!....It is Osmotic Pressure caused by the difference in Salt concentration between the Brine and the Meat that causes Salt ,Herbs, Spices and the water or Apple Juice to get in to the Meat...Unfiltered Apple Cider is Great in Brines...add some Sage, Thyme, Mustard, some Cloves and Black Pepper....JJ
     
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