New to SMF

Discussion in 'Roll Call' started by tlucy1988, Oct 20, 2015.

  1. tlucy1988

    tlucy1988 Newbie

    Hey there everyone. I'm relatively new to smoking and while googling some info about it I stumbled across this site. I've been smoking meat now for about 6 months and am still trying to get the hang of it. I've done two shoulders and a few racks of ribs. As we speak I'm smoking 3 racks of ribs in my Brinkmann vertical smoker. The problem I always seem to have is maintaining temp. I can get the fire started and all but once I put the meat in after my coals ash over I lose temp and can never get it back. Is it better to put the meat in before I light the coals that way I don't have to open it again? Any info helps. Thanks guys!
  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site and to your new adventure into smoking.  I am not personally familiar with your smoker but I did do a google on it and came up with a lot of references to modifications to help seal them up for better temperature control.

    Check a few of these links out.  Hopefully they will give you some pointers that will help you out.

    I also did a search of this site and came up with this.

    Best luck.  [​IMG]
  3. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. This is a great site. I don't know anything about your smoker, but it sounds like a combustion problem. You may not be getting enough air to your charcoal. Someone should be along shortly who knows the details of your smoker and can give you some good advice. Folks here are always ready to share their ideas and tips. All you have to do is ask and keep reading.

    Good luck and keep on smokin', Joe
  4. [​IMG]   Good morning and welcome to the forum, from a warm, cloudy and rainy day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.


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