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post #1 of 11
Thread Starter 

Hi Everyone. I am re-introducing myself. My name is Kurt and live in SoCal. I posted a small handful of times back in 2007. Back then I had bought a Brickmann Smoke N' Pit and didn't have much of a clue about smokin' meat. I stumbled upon this forum and was addicted, for a short period of time. I did all the mods to the smoker, used it a half a dozen times, and had decent success. But tending to the smoker was really kind of a pain. After a short while, I lost interest...  Fast forward to last weekend...


I was at Lowes looking for some stuff and browsed thru the BBQ section. I saw a propane smoker there and thought "Man, I would like to get back into smoking food, and this propane smoker should work better than that old Brickmann." I came home, dusted off the SMF favorite link (never deleted it) and started researching the propane smoker. Well after reading multiple threads on numerous smokers, I ended up buying a 22.5 Weber Smokey Mountain today, and I am stoked !! Put it together this morning and got ready for a test run. I cleaned her up, filled the ring, lit via the Minion method, tinkered with the dampers, and she has been hovering at 245-255 on both racks for over 4 hours now. I am literally besides myself with joy. I cant wait to see how long the coals last.


Won't be long before I am firing up the fatties, ABT's, ribs, butts, and final try my hand at briskets. And yes, If I remember right, Q-Vue is a must.


Thanks for reading,


- Kurt T

post #2 of 11

Glad you're back in the fold!  Nice score on the new rig, too! 

post #3 of 11

Lots of WSM users here.  Those are a quality unit.


Good luck and good smoking.

post #4 of 11

Welcome Back!!! I am a faithful user of smoke, that is of the WSM. I think you will really like this smoker, large capacity and it is almost set it and forget it. Enjoy!!!congratulation_graphics_2.gif

post #5 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 #6 of 11

Hi Kurt, Glad to have you back


Congrats on the WSM, they are awesome smokers.thumbsup.gif

post #7 of 11


welcome1.gif   Glad to have you with us!

post #8 of 11

Welcome to SMF  I am glad you joint us


Don’t forget the Qview   

post #9 of 11

Welcome back Kurt!!



post #10 of 11

Good to have you back, Kurt!!!



post #11 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...

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