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Coming up to the big leagues - MANVEL TX

post #1 of 10
Thread Starter 

I’ve been smokin’ on a Brinkman charcoal smoker / grill for 10+ years….Been looking for a top of the line smoker w/firebox for about 6 +months and I finally found my ‘girl’. Got it used, Lyfe Tyme pit ~  16 pipe with 40 inch cooking surface with a fire box.  They sell for around $875,  I got it for $500.00. She need some TLC, after hours of cleaning & 3-1/2 cans of high heat BBQ paint, she looks and works good as new. I ran some smoke through it on Sunday and it worked like a champ, so I made regular & beer can chicken & Jal. Poppers on Monday. I hope to have many good meal / years with her.


I’ll be asking for some wisdom / knowledge from you guys as the need arise..


God bless,


post #2 of 10

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 #3 of 10

Welcome aboard.


Good luck and good smoking.

post #4 of 10


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 #5 of 10
post #6 of 10

Hi Rick

welcome1.gifto SMF

post #7 of 10


welcome1.gif   Glad to have you with us!

post #8 of 10

Welcome to a fellow Texan!  This is a great site to gain knowledge, or just bounce ideas around.  Lots of friendly folks here!!



post #9 of 10

th_sSig_welcome2.gifto SMF Good to have you here

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview  

post #10 of 10
Thread Starter 

Thanks for all the WELCOME'S .. I've started the 5 day online course to make sure I'm doing things right and it seem I'm on the right course. After my 1st 'batch of viddles' I'm going to have to learn how to get the BLUE SMOKE thing down.. the meat was alittle TOO smokey tastin ~ white smokeicon_redface.gif   maybe the wood was not seasoned enough or maybe the chicken was left too long on the pitt .. We ate the 'mistake'...That is part of the learing curve..

Once agian, THANKS - SMF gang !!

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