Really enjoying the forums

Discussion in 'Roll Call' started by steve carpenter, Apr 26, 2013.

  1. I've been lurking on the forums for a few weeks now since I got my smoker and every google search I do for advice sends me to this site.  I've had a char griller duo for about a year, but only got the side fire box last month when I decided I wanted to start doing ribs and roasts on the grill.

    After my first attempt at using it (and failing), I started looking up how to get my temps up and learned about all the mods people do to help control the heat.  I've sealed up the fire box mateing surface and lid and it helped alot.  I also put the charcoal rack back in the cooking side until I can make some sort of baffle.  I plan on installed a flexable vent for my top vent this weekend.

    I switched from using briquets to lump charcoal and find I like how it burns much better.  So far I've only been able to find it at Gordon's Food Service, so hopefully they'll stock it for a long time.  I stopped using wood chunks for the smoke since my wife thought there was too much smoke taste in the ribs I made.  I think that I'm going to try it again this weekend and just use a lot less wood.  I was adding a couple handfuls every hour before.

    This weekend I'm going to attempt doing a full meal in the smoker.  Planning on cornish hens, potatos and corn on the cob. 
     
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Steve! Glad you joined us. You've found a great place to learn and share ideas on our favorite pastime...Smokin' and Grillin' great food! Lots of friendly and knowledge folks here who really enjoy helping one another. Just ask when you need help and you'll get plenty. Look around, surf the different forums, and ask when you have more questions.

    Red
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Steve welcome to SMF glad you joined us. When adding wood remember your after Thin Blue Smoke (TBS) not billowing white smoke you want to barely see the smoke or maybe not even see it but smell it. If you can smell the wood so can the meat. Have fun and take lots of Qview (pics) for us
     
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  You just might meet some neighbors!

    Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be! http://www.smoking-meat.com/smoking-basics-ecourse

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  5. s2k9k

    s2k9k AMNPS Test Group

    Hi Steve! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
     
  6. pat king

    pat king Fire Starter

    [​IMG]  , Steve . This may help with the wood thingy :http://www.smokingmeatforums.com/a/stickburning101

    Your main ingredient for smoking is PATIENCE.[​IMG]  , you'll learn this in no-time at all. It's an attitude thing , light fire , drink beverage , BS. Add food and repeat. [​IMG].

    Have fun and...
     

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