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fresh member from South Fla

post #1 of 13
Thread Starter 

Greetings all,

                     Just got a new Brinkman Gourmet Electric model as a gift, trolling the internet for info and stumbled upon this forum. Wow... glad I did,..... with all this info looks as if I'll be smokin all summer! Signed up for the E course & lookin forward to my first smoke! Now left to decide which meat to try first........


Would you recommend installing a dial gage themometer in the lid to start?.... or getting one of those dual meat/chamber digital models?

post #2 of 13

I've got a charcoal brinkmann and I just kind of gauge off the chaepo indicator it comes with. A cheap oven thermometer placed on the grate while its running compared to what the brinkmann gauge says will give you a good general idea of where you are temp wise. But if your a tinkerer by all means install a new thermo beacuse the stock thermo sucks!

Welcome to the smoke filled room.


post #3 of 13

Welcome to SMF glad you joined us. Congrats on the new smoker. I would suggest the dual probe thermometer. Placing one in the lid will not give you readings at grate level is what you really want to know

post #4 of 13

Hi Young One,

Congrats on the ECB, I would recommend the Maverick ET-732.

It has dual probes and it's wireless.

As Steve said, The stock thermo isn't accurate at all.


post #5 of 13


This site has tons of info.

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

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!





post #6 of 13
Thread Starter 

Thanks all, 

the darn thing came without a temp gage at all, pretty silly I thought to go by timing alone. I checked the threads and I agree the dual digital would be the better investment.

post #7 of 13

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

post #8 of 13


welcome1.gif  Glad to have another FL boy with us!

post #9 of 13


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

Sign up for Jeff's 5-Day eCourse.  Click Here


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #10 of 13


Welcome to your new addiction.


post #11 of 13

Welcome to SMF its nice to have ya.. Have fun and Happy smoking

post #12 of 13

Welcome!  Lots of Florida smokers on here.  You may get to meet some of them one day.


Good luck and good smoking.

post #13 of 13

Welcome to SMF  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview  

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