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Super Psyched About Smok'n, But Lot's To Learn

post #1 of 18
Thread Starter 

I am a Navy Chaplain in Virginia, and I am super psyched about smoking meat. I have had a couple of buddies in the last couple of years who enjoyed the craft. I am now taking up the


I purchased a used Brinkmann horizontal smoker with offset. It's a little worn, but I am looking forward to touching it up and putting it to good use.


I have much to learn about the process, and I look forward to learning from the SMF community. Let the smoke and the good times roll!

post #2 of 18


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 #3 of 18

practice practice practice  and after you gain 15 to 20 lbs youll have it down pat!

welcome to the site

post #4 of 18

Nuff said and well said, I second that.

And welcome to the smoke filled room!


Originally Posted by miamirick View Post

practice practice practice  and after you gain 15 to 20 lbs youll have it down pat!

welcome to the site


post #5 of 18
Thread Starter 



Being gainfully employed by the US Navy, I should probably avoid putting on 15-20 pounds. However, I think I can translate your encouragement to mean I will have it down pat once I have to compensate my cooking with extra running. Thanks for the warm welcome.

post #6 of 18

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

post #7 of 18


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 18

You Navy guys! My Uncle is a career Navy man (retired) served on the Lincoln etc... Hes going on sixty and hes still skinny as a bean pole. Kinda makes me wish I had done my bit for Uncle Sam haha. Once again welcome to the forum.

post #9 of 18
Thread Starter 



Let's just say, it is hard to fit through the hatch of a ship or close a flak vest if you're not careful with one's consumption of outdoor culinary delights. If it weren't for those darn hatches and vests...

post #10 of 18

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

post #11 of 18

welcome1.gif   Glad to have you with us!

post #12 of 18


post #13 of 18
1. Your going to want to make your own basket for your heat and smoke source...Scroll down to post 7 of 9 for a good example. I did the same thing but put some legs on them.

Another basket mod...

Another basket...

2. Your probably going to want some baffle and tuning plates:

3. Extend the smoke exit pipe down to the grill.

Welcome to SMF and enjoy!
post #14 of 18

Hey Chaps did you say something about good times rolling and smoking??  lol


just kidn glad to welcome you brother.welcome1.gif

post #15 of 18
You've certainly come to the right place if you want to learn about smoking.

Welcome to the family and thank you for your service!

post #16 of 18


post #17 of 18

Welcome to the site Chaps, theres a pretty good bunch of guys and gals here. And every once in a while one of us will turn out something pretty decent. Smoker bologna comes to mind right now, I guess I'm hungry. 


I hope you enjoy, if you stumble across a question that you can't find an answer, just shout out and someone will be along to help ya out. 


post #18 of 18
Hi and welcome! I'm in Va Bch, I bet not far from you? Enjoy the smoke. I am still learning this craft, but enjoying the heck out of the homework!

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