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New from Canton, MI

post #1 of 11
Thread Starter 

I am about to buy a gently used(only once!) smoker from a friend for $15!


I am ready to begin my smoking journey!  I regularly visit a local(40-60 min drive) smokehouse & can't wait to try my hand at it.  I love brisket the best, but as it is fickle, I think I'll try beer can chicken, fatties, and ABTs first.

post #2 of 11

Welcome!  You'll find a lot of advice to get you going with that "smokin" deal you're getting!

post #3 of 11

You'll find all the help you need right here. Many people find starting with pork is a nice way to get used to timing and rubs, etc. If you have any questions, just  ask!  Welcome!

post #4 of 11

Welcome to SMF  I am glad you joint us

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

my advise take the free ecourse you will find it very helpful

Don’t forget the Qview  

post #5 of 11


welcome1.gif   Glad to have you with us!

post #6 of 11


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 #7 of 11

Glad your here Dj,

Sounds like a good place to start. Good luck and don't forget the Qview.welcome1.gif


post #8 of 11


post #9 of 11


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 11


Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
post #11 of 11
Thread Starter 

Well, I picked up my smoker a couple weeks ago, but I have yet to use it.  It is the Brinkmann Smoke'N Grill.  It looks like I'll be modifying it soon, but I figure I might as well use it in it's stock form first.


Before I do so, I was worried about rust.  There is some in the lid(not so worried about that), but also in the water & coal pans.  I was worried about that rust making its way into my food.  Is this a valid hazard or am I just being overly worried?  I can post pics of the rust if need be...

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