Newbie smoker from Iowa.

[toshea6]

Hi everyone. I'm from Urbandale, IA. I just bought a MB 30 inch dual fuel on Friday. Gas/charcoal. I would not have bought the smoker I did , without all of the info I read, right here on this site. Obviously there are many other models out there, but it seemed as a starter smoker it was right for me. We are a family of six (hence the name) and we are real foodies. It was really just the natural order of things that lead me to this step. We go to KC a lot and have a few spots that we love to hit. (Oklahoma Joe's for one) I learned what I needed to season my smoker right here and away I went. First smoke was a whole chicken (6.79lb) and a large size boneless pork tenderloin. Both turned out pretty good but a lot of room for improvement. I used my MasterBuilt right out of the box as was, used the propane to light charcoal with a mix of hickory chunks and Apple chips on top. Obviously delusions of grandure took me over. Flare ups , leaky door, and lots of tending. Eh, I had the time. I was able to limp it through for the 5 1/2 for the chicken and about 2 hours for the tenderloin. I have an instant read therm so I knew what temps to hit. Longest story ever short, I have a gasket ordered, I pounded the chip pan flat, and subbed a foil lasagna pan for the water tray. We'll see what other mods need done. It'll be an interesting journey , and I've got lots of time and patience. With all of the help I can get on here.....What? Me worry?

 

[Rafter H BBQ]

Welcome, see ya around the forum !

 

[gary s]

Good morning and welcome, everyone has to start somewhere and it sounds like you are off to a good start. Lots of smokers need tweaking to get them smoking like they should. So congrats. Post some pictures of your next smoke, any questions please ask.

Gary S

 

[toshea6]

Thanks Gary and WHB. I totally had my q lined up for pics and then got sucked in to just eating it first. Next time. Maybe. I think I like the tweaking and fiddling and art of things sometimes more than the finished product. Obviously this isn't one of those times. Love me some smoked meat. [emoji]128523[/emoji][emoji]128523[/emoji]

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• toshea6
• Mar 26, 2014

 

[GaryHibbert]

Hey

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

Gary

 

[ballagh]

Greetings from altoona :) the bbq capitol of the world IMHO :) when I had a smoker like that I threw out the chip tray and cut down a aluminum new empty paint can and used it. It would start smoking in minutes. Even in our wonderful winters. Check out hawgeyes bbq in ankeny for all your rub, sauce, wood needs. They have a nice selection. Good luck :)

 

[toshea6]

Thanks for the Ankeny spot. I'll def check it out. I go out on the High Trestle Trail a bit so I'm up that way every now and then. I think my biggest problem that day was the wind (and 19°). I saw a cinder block wind block that someone had up in another thread. Don't know how the wife would feel about that, but she puts up with a lot. That's a great tip about the can too. Thank you. I'll take any advice from a fellow Irishman. Faugh a ballagh!!!![emoji]127808[/emoji]