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how do I cure my new smoker??

post #1 of 13
Thread Starter 

Is it neccessary to cure a new smoker? how do I do it? are there any mods I should do first for a brinkman smoke 'n' pit 310-3038S?

Any help or advice would be great thanks!!  help.gif

post #2 of 13

Spray down the inside all over with veggy oil and dry run a smoke with wood that you would smoke with. I would suggest doing it twice over two days. icon14.gif

post #3 of 13

Meat has you covered.  Pick the oil of your poison.  Be sure to season and do your first couple of smokes somewhere where dripping will not cause you a problem.


Good luck and good smoking.

post #4 of 13


welcome1.gif   Glad to have you with us!

Sounds like your all set!

post #5 of 13
post #6 of 13
Thread Starter 

thanks for all the help fellas will post some qview when I can happy smokin   bluesbros.gif

post #7 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 #8 of 13
Thread Starter 



MY first QVIEW chicken and roasted corn turned out good. Been reading all i can from you guys thanks for all the advise!!!!

post #9 of 13
Thread Starter 

On This Smoker!!!! Brinkmans new model the smoke'n' pit 810-3038 S




post #10 of 13


post #11 of 13

Welcome to SMF I am glad you joint us

nice Qview  

post #12 of 13


post #13 of 13

Keep the Qview coming biggrin.gif

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