Very, very new in MI and need gear

Discussion in 'Roll Call' started by merriman, Sep 19, 2007.

  1. Hi gang,

    I just started smoking meat about 5 months ago after ditching my web programming side business. Wow, the tastes I've experienced are incredible and this is a ton of fun!

    I am very glad John D gave me this web address and told me that he's really enjoyed time here. He said you all have helped out quite a bit. That's great to hear! I have a LOT to learn and plan to spend the next year just understanding the basic techniques of smokology.

    I am currently smoking pork dishes on hickory and oak with a cheap Aussie portable grill I picked up for dirt cheap. I am thinking about buying the Weber Smokey Mountain (WSM) but Steve Raichlen wrote that it doesn't produce a crisp skin. I think he might mean that is the case when using the water pan for the whole smoking session. He recommends an off-set smoker but I'm hung up on the idea of smoke going up (vertically, like the WSM and the Back Woods Smoker)...it just makes sense.

    Anyway, it's time to gear up! I sincerely appreciate any input on this subject.

    Cheers,
    Steve from Merriman road
     
  2. catfish

    catfish Meat Mopper OTBS Member

    Well steve first let me welcome ya to SMF. There is a vast wealth of knowledge here. You could start with jeff's free 5 day E-course on smoking basics. As far as smokers go there a bunch of them around. I myself run the GOSM. I like the ease of propane. One day I will move up to stick burning but not right yet. Make sure you ask the questions you have. We love to share what we know. Speaking of sharing we also really love the Q-view. So snap those pics as ya are working on our smokology degree. Make sure to look at the different forum topics as to help ya figure ou the right smoker for you.Good luck and keep trying.
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Welcome Steve -

    Glad John D sent you hear there's alot to learn!

    Download and read Jeff's FREE How To Smoke Meat PDF it's also free and full of great information to get you going

    http://www.smoking-meat.com/how-to-smoke-meat.pdf

    The trick to getting crispy skin is not in the smoker but the temperature to smoke it at. There are alot of people that insist on smoking poultry low and slow and that is not the best way to do it.... Enjoy!
     
  4. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome neighbor, lot's of local's here, got any questions, just give us a shout!![​IMG]
     
  5. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    welcome to SMF,see ya in the forums [​IMG]
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Hey, welcome from Oakland County! And FYI...smoke goes up...and also to wherever you let it out. Sideways, out the bottom... some ways, like the bottom thing are not good..."old smoke". Offsets are great rigs. Verticals are too. Each style has advantages. Keep on reading 'round here. And keep smoking!
     
  7. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Steve!...Welcome Aboard the SMF!...[​IMG] ...Glad to have you in our little family!...I think you're gonna like it here...
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Keep askin' questions, an' we'll keep answerin'!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  9. squeezy

    squeezy Master of the Pit OTBS Member

    Welcome Steve!

    You'll likely notice that most of us have 3 or 4 or more smokers ... they all have there strenghs and weaknesses! I like the simplicity and ease of propane, but I'm going to give charcoal another go soon. Currently, my CCSV is my favorite, but that could all change.
    Have fun ... ask questions ... take your time ... lots to learn! [​IMG]
     
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard the mighty SMF Steve! Glad you found us!
     
  11. fatback joe

    fatback joe Master of the Pit OTBS Member

    Nothing wrong with a WSM, tons of people use them. You see them all over the place at competitions and what not.

    Check out this site for everything you wanted to know about them and then some. http://www.virtualweberbullet.com/index.html

    I think once you understand what needs to be accomplished to make great smoked food, you can do a reasonable job on any piece of equipment.

    Oh.........and welcome to the forum
     
  12. jts70

    jts70 Smoking Fanatic OTBS Member

    Welcome aboard! Glad to see another Michigander here.
     
  13. Hey Steve, Welcome to SMF... The WSM seems to be favorite of several members here @ SMF, I use my Masterbuilt 7in1 propane/vertical most of the time with Great success....Good luck with your search for the right smoker for you!! Just remember you can never have to many...Enjoy the smoke!!!!!!!! Another Michigander......DB BBQ
     
  14. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to the SMF Family[​IMG]

    In case you hadn't noticed like I told ya the people here are very helpful[​IMG]
     
  15. richtee

    richtee Smoking Guru OTBS Member

    Was just out your way with my bro, Marktee. L'il campground right offa 24, can't recall the name, but I did fatties and ribs...wooo talk about a crowd draw.. ;{)
     
  16. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Welcome to SMF, and John is very wise to give you the web address. You can learn alot here and we are more than willing to share. Need to ask the ? though. BTW, BBQ Bubba..... He's ugly! Just look at his avatar. If ya need some info, just ask. Many will help! Again, welcome to SMF!
     
  17. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    Cook with what you have and have fun with it,I started out on a homemade small smoker.that way i didnt waste a lot of charcoal.It takes time the more you smoke the better you get with your own smoker.
    Good luck and Good Smoking
    Redbrinkman1955[​IMG]
     
  18. cheech

    cheech Master of the Pit OTBS Member

    Welcome aboard from a fellow smoker from Michigan.

    With all the Michigan smoker they should start to see all the smoke rising up from all our smokers from Texas by now
     

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