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Hello from Riverton, UT

post #1 of 16
Thread Starter 

My name is Elan and I live in Riverton UT.  I have never owned a smoker before but have always wanted one.  I love to cook everything so next was smoking.

 

I've been using these boards to learn from for about a week now.  A week ago I bought a Brinkmann Vertical Charcoal Smoker (the $69 at Home Depot) and this is my first smoker.  I started with some country style ribs from the Grocery store.  I smoked them with hickory chips and was using briquets, but I am in search off hardwood coal (I heard there is some at a Walmart close by).  The ribs turned out really good, which was surprising.  I made my own charcoal basket out of some wire that I had left over from fencing and that helped get the temp up in my Brinkmann.  Before the wire basket I made I had trouble getting over 175 degrees, but with the wire I was at 210.  And then with a box over top the entire smoker I got it up to 230 consistent.

 

I made jerky a few days ago (beef) and it turned out pretty good, didn't use any wood chips, just charcoal and marinade 24 hours for flavor.  It was good, but I think I needed to start with thicker cuts for my jerky.

 

Wells, thats it for now!

post #2 of 16

Welcome aboard Elan.  Somebody more familiar with your smoker will be along soon.  Until then, you might want to think about investing in a wired probe thermometer to monitor your pit temps.  The stock thermometers are notoriously inaccurate.

 

Good luck and good smoking.

post #3 of 16
post #4 of 16

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #5 of 16

Welcome !! Lots of good stuff here. Enjoy your new smoker !! :)

post #6 of 16

 welcome44.gif


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 #7 of 16

Welcome aboard, I have the same smoker, and my thermometer was about 50 degrees off.  Be sure to cross check it with a good probe thermometer in boiling water.  Everything i have smoked in the vert brinkman has been great.  Good luck and great smoking.  There are so many helpful people around here.  

post #8 of 16

Hi Elan, sounds like you got a handle on this smokin' thang,grilling_smilie.gif

The Wall-Mart here has RO lump, good luck and happy smoking sausage.gif

post #9 of 16

welcome1.gif   Glad to have you with us!

post #10 of 16

Welcome to SMF  I am glad you joint us 

post #11 of 16

 welcome-smiley.gif to SMF  I am glad you joint us 

post #12 of 16
Thread Starter 
Quote:
Originally Posted by jared101 View Post

Welcome aboard, I have the same smoker, and my thermometer was about 50 degrees off.  Be sure to cross check it with a good probe thermometer in boiling water.  Everything i have smoked in the vert brinkman has been great.  Good luck and great smoking.  There are so many helpful people around here.  


What should I purchase and how should I use it for this smoker? I was trusting the door thermometer... I bought an additional thermometer from LOWES but I don't have a drill to install it into the door.  Is there something I can mount inside the door and have a digital reader outside or even a wireless one? that would be cool!
 

 

post #13 of 16

welcome1.gif

post #14 of 16

Elan-pork butts are rather forgiving for a first smoke- they will survive the temp spikes until you master the learning curve-remember to keep the fat side down.  Sausage fatties are fairly cheap and don't take as long as a butt and chicken is also a quick smoke.

 

I was in Riverton last Thursday at the Prairie Dog Car Show. 

 

Oh yeah-welcome to SMF from West Valley City, Utah!thumb1%20copy.gif

 

 

Enjoy the Smoke-

post #15 of 16
Thread Starter 



 

Quote:
Originally Posted by Dutch View Post

Elan-pork butts are rather forgiving for a first smoke- they will survive the temp spikes until you master the learning curve-remember to keep the fat side down.  Sausage fatties are fairly cheap and don't take as long as a butt and chicken is also a quick smoke.

 

I was in Riverton last Thursday at the Prairie Dog Car Show. 

 

Oh yeah-welcome to SMF from West Valley City, Utah!thumb1%20copy.gif

 

 

Enjoy the Smoke-



There's a meat butchering/packing place in Draper... I made my jerky from beef tenderloin because it was only $3.49 /lb at this place, turned out pretty good.  I am making more jerky tonight, using eye of round steak because it was on sale at the store.  I cut the pieces thicker this time.  I am going to try the ribs again this weekend, since they came out so well.

 

Wish me luck!

 

post #16 of 16
Quote:
Originally Posted by RivertonSmoker View Post




What should I purchase and how should I use it for this smoker? I was trusting the door thermometer... I bought an additional thermometer from LOWES but I don't have a drill to install it into the door.  Is there something I can mount inside the door and have a digital reader outside or even a wireless one? that would be cool!
 

 

 

 

Take the thermometer out of the door, it will just unscrew and pop out, and test it in a pot of boiling water.  See what you reading is, then test it with an instant read or probe thermometer, that will tell you your temp difference.  Also, you may want to look at a dual probe thermometer, that will tell you meat temps as well as smoker temps.  The Maverick ET-73 would be a good choice.  http://www.amazon.com/Maverick-Remote-Smoker-Wireless-Thermometer/dp/B0044FFUMK/ref=sr_1_1?ie=UTF8&qid=1309359215&sr=8-1  It also has a wireless remote.  You can put the probe wires through one of the exhaust vents at the top of the smoker.  I hope this helps, and good luck.
 

 

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