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Pacific Nor-wester new to smoking

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smkerfriendly74

smkerfriendly74

Newbie
Original poster
Jun 16, 2011
10
10
Washington State about 60 miles north of Seattle
[h1]I just got the Master Forge double door propane smoker. Loved the reviews on this site and figured it would be the most economical option for long term use (not too expensive, ease of propane, decent size, etc.)[/h1][h1]So far I’ve seasoned the smoker to the mnfr.specs and can’t wait to smoke something....any suggestions? should I start out simple with some burgers?[/h1][h1]Thanks[/h1][h1]  [/h1]
 
Welcome to the SMF family! Burgers are an easy start. Pork chops are a great first run as well -- hard to mess either of those up :grilling_smilie:

Post some pix of your rig and your smoke so we can oooooohhhhh and aaaaahhhhhh!
 
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First off Welcome to SMF. You'll like this olace for here are alot of really good folks here that would do anything that they can to help you with just about anything to do with smoking.

Welcome To Your New Addiction

Mark
 
SmkerFriendly74 said:
Thanks, any tips on how much wood to use?( i have chips at the moment) some of the threads talk about going easy on the smoke with burgers... times and temps wouldnt hurt eather
Click to expand...
  If you go with burgers, I smoke mine around 250º- 275º  till an IT of 155º with Charcoal and wood.

The shorter the smoke time (like burgers) the more smoke you can apply.

Hope this helps.
 
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. Chicken parts are cheap and a good start also. 
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Welcome..

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!!!

Craig
http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html
 
 

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...
 
Thanks to all for your encouragement and advice...the burgers turned out great. I used 2 1/2 lbs. of burger and some S&P. an hour and a half in the smoker and about 2 minutes on the grill...excellent!  Itried keeping them arround 225, but I was using the thermometer on the unit, so actual temp is anybodys guess.

One thing I did notice when assembling my smoker is that the thermometer probe was touching the cabnet door when the bolts that hold it on were centered. I adjusted them but was still only able to get about a 1/32" clearance. I did see in the reviews that some people were having almost 100 degree difference in the actual temp on this unit (Master Forge), this maybe the problem... just a thought....Im still geting the maverick ether way.

Oh yea, To answer everybodys question. I live about 60 miles north of Seattle,,I'm practicly Canadian, Eh? so to all who hail to the glowing orb in the sky that we in the pacific northwest only see 3 months out of the year this ones for you
wazzapp.gif
   
 
Welcome! Always glad to have another NW-er. There's getting to be a lot of us now! There is more info and help available here than you can imagine. Have fun, and don't forget to start taking pictures of all your food, your friends and family get used to that pretty quickly... Cheers! 
 
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