Lets get Started !!!

Discussion in 'Roll Call' started by ravenclan, Sep 9, 2009.

  1. my Name is Bob and i am from Choctaw Oklahoma, I just upgraded to a "REAL" smoker "by my definition". i have been smoking on the two electric for a little over six years and i have seen and been told that wood is the only way to go and that it takes more time and a lot more work but it is all worth the effort.
    I started out on a brinkman water smoker and then moved on to a Cajun electric Smoker which by the way i will never buy again[​IMG][​IMG] !!! After three short years the heating element burned out and the only way to get another is to buy the "shell" which means i take the door off of the old smoker and put it on the new "shell" and the cost for the shell is 188.00 and i only paid 199.00 for the complete unit !!!!
    I now have a brinkman Smoke 'n Pit and just "tried it out this Labor Day week end "brisket and ribs" not to bad..... and this is the first time i got the "Smoke Ring"[​IMG] in the meat , with the electric never had a real ring in the meat .

    Still this a real work out and i need to know how to control the temp i have a big up and down with the temp of all most 50 degrees 220 to 270
    i used charcoal and hickory chunks for the smoke i did "ok" by my standards the clan i feed said the meat was great but i think it can be a whole lot better.
    i would like any help or ideas to help control the temp this is my first problem the smoker i am using has a side box burner and a chimney with an adjustable flap to allow the smoke out [​IMG]

    Thanks in advanced !!!!!![​IMG]
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, and congrats on that new smoker. As far as controlling the temp is concerned, make sure you are working with calibrated therms, for the smoker and/or the meat. It's all good my friend.
  3. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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

    For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
    Click Here it's "FREE"... 5 Day eCourse

    Everyone here enjoys seeing the Qview so be sure to post plenty of pics... Large ones that us old people with bad eyes can see.

    When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...
  4. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome to the site Bob.
    I have a slightly modified sNp and absolutely LOVE it.
    You definitely got yourself a nice smoker and many, many of us on the forum use the same unit.
    Glad everyone enjoys the food, but if you thought it was just "ok" (we are all our own worst critics) things can always get better.
    Read up on some of the mods to do to your sNp, vent extension, charcoal basket alterations, getting to know your smoker and figuring out the best way to burn and place coals/wood. Stick around and you will be telling yourself your food is more than ok, it is excellent [​IMG]
  5. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Welcome aboard, Bob!

    As stated on the previous replies ^^^, and definately check out the mods for the sfb horizontals. Check out the Minion method for charcoal/lump fire control as well.

    I know what you mean about temp swings, etc. I've only done 2 charcoal burns in my SNP...the first when it was new over a year ago with a nice big packer...the 2nd was just yesterday with 20 lbs of butts. I had some minor struggles and the boys here helped me through it...made us some killer pulled pork.

    Welcome to the solid fuel fired smoke...I've been a gas fired smoker for years, but I think I've been converted...I just can't get enough of the flaver it gives to meat.

    Enjoy the forum!

  6. nate_46

    nate_46 Meat Mopper

    Welcome Bob. The SNP is a good unit, with a few mods it can put out a bunch of grade A food. Don't get discouraged, your first few smokes on it will be a learning experience. As a matter of fact I still learn something new every time I smoke on mine.

    Good luck and start taking some pics!!!!![​IMG]
  7. alx

    alx Master of the Pit OTBS Member

    Welcom Aboard BOB.
  8. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    BBQFANS here. I smoke with wood only.Lots of that down there.I from Texas so I know.Anyhow,to control your heat will take dilligence.Cut the wood to small pieces and about 8" long(2"in diameter).As you cook, watch the temp.(you DO have probe thermometers don't you?)of your pit at grate level. When to temp. drops or rises 10*F to 20*F,adjust the vents to lower and add a piece of wood to keep it up.This means you can't go take a nap, you are stuck there babysitting. It's the reason good "Que" gets done...
    You need NO charcoal or fluid(I don't belive I just said that), just wood and the need to keep your temp. controled.A good steady temp. will get you raves,Ravenclan. (couldn't help that, it was there).
    Try that and report back if you like it.....[​IMG]
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Bob. Glad you joined us.
  10. Welcome to SMF!! I’m so happy you decided to join us.


  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF there Bob. You'll like this place cause there are alot of good people here that would just love to help you with just about anything to do with smoking. Next if you haven't tried the E-course I would highly recommend it. It's free and very informative and it will give you the basics of smoking. the next thing you do is go grab something to smoke and if you have any questions just post them here and we will help you out licky spilt. Then grab your camera and snao some pictures (Qview here) and let us see what your smoking and what your smoking on too. So go get something to smoke.
    Welcome To The Addiction

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