New to smoking but not to grilling.

Discussion in 'Roll Call' started by daniels, Jan 11, 2012.

  1. Hi!

    I began grilling for the family when I was about 12 years old.  Everyone was interested in the eating but not the grilling so I did it.  That means I've been grilling for 45 years.

    I have a 22" Weber kettle (I bought it in 1979 and it still works great!) for larger meals and a Weber Smokey Joe grill for camping and doing the occasional steak or two.  I've smoked chickens in the kettle.  I've been thinking about smoking ribs, brisket, pork shoulder, etc. in a real smoker for quite a while.  I'm ready to move on

    I'm from St. Louis; the land of pork steaks, St. Louis cut ribs, Maull's barbecue sauces (Mmmmm!), etc.  I'm now in southern Iowa where the local barbecue sauce tastes like tomato syrup it's soooooo sweet and thick like it's for pancakes or waffles.

    More than anything, I miss the food in St. Louis; soul food, German food, Italian food, Chinese food, Imo's pizza, Ted Drews concretes, etc.  This bland Iowa food at most of the restaurants is way too boring.

    I like Weber products so I plan to buy a Weber Smokey Mountain 22" unless someone tells me of something better for about the same price.

    So, I'm here to learn the ropes.

  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  3. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Dan.

    Lots of WSM users here and they all swear by them.  As you know, just about anything from Weber is a well made and durable product.

    Good luck and good smoking.
  4. Yep, I have used the kettle for smoking by offsetting the fire from under the meat but with kids, kids-in-law, and grand kids the kettle doesn't have the capacity I'm going to need.  (I want to use it for our family gatherings.)

    I want to get serious about smoking meats so I'll just jump into the WSM or whatever smoker I settle on.
  5. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Dan and welcome to SMF. Sounds like you have a great plan 

    Would you please do us a favor and update your profile with your location 

  6. Done. [​IMG]
  7. big andy a

    big andy a Smoking Fanatic


    Dan, welcome to the party.

    I'm also a faithful Weber kettle user, I think I'm on #3.  Every turkey we've cooked has been on the Weber - with the exception of "Birdzilla" in 1976 which we try not to speak of.

    This is a great place to learn the trick and techniques of smoking.

  8. sunman76

    sunman76 Master of the Pit

    howdy and welcome

  9. smokinal

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

    [​IMG]   Glad to have you with us!
  10. [​IMG]You will learn to smoke like an expert if you hang around here a while.
  11. Welcome!
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there Dan. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
  13. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!


          Make bacon the easy way!!
  14. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF Dan. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse
  15. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.
  16. Bought and assembled the 22.5" WSM Friday.  Ordered a Maverick ET-732 the other day.  Bought a copy of Low and Slow this afternoon.  Went to the butcher counter at two stores to find out more about their pork shoulders.  I asked one of them last week about the ribs they sell.

    I think I'm about ready to begin.

    I also got the Sausage Stuffer attachment that goes on the Food Grinder attachment for my Kitchen Aid mixer.  I have some recipes for making sausages including Emeril's recipe for Andouille.  I'll need to get some casings for later but for now I'll just make bulk breakfast and country sausage.
    Last edited: Jan 16, 2012
  17. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Grats on the smoker! I love my WSM, hasn't let me down yet.

    Just FYI on the Kitchen Aid Mixer grinder - it is not meant for heavy work, so either plan on spending a lot of time grinding small batches (so you don't break it and tick of the wife!) or get a dedicated grinder.
  18. Good advice.  At this point I only plan on grinding and stuffing small batches.  We're empty nesters so it's just the two of us but I could always freeze some and give it to the kids.

    Hmmmm.  Maybe a bigger grinder and stuffer are in my future... [​IMG]
    Last edited: Jan 17, 2012
  19. sunman76

    sunman76 Master of the Pit

    So what ya going to cook first!

  20. Well, I asked two butchers yesterday about pork shoulders.  One said that's a great way to break in a smoker.  He made it sound like a pork shoulder is pretty forgiving for a person new to smoking.  Does that sound right?

    COSTCO has boneless pork shoulder for $1.85/lb.  They had one package (a 2-pack) of bone-in for $1.75/lb.  He said they normally don't get the bone-in but there was some mistake made so I can't count on those being available regularly.  Does it matter if the pork shoulder is boneless?

    I'm looking for lump charcoal too and waiting for my thermometer and I should/might be ready this weekend.

    Should I try 2 pork shoulders for my first smoke or should I just do 1 in case I mess up?  Does smoked meat freeze okay?

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