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Complete smoking newbie.

post #1 of 12
Thread Starter 

Hey everyone. 


My name is Seth and I reside in Buffalo, NY. 


for the past year I've been interested in purchasing a smoker and trying my hand at making BBQ, well today I finally took the plunge and bought myself a Brinkman standing gas smoker to start. 


I'm extremely excited to start experimenting with BBQ as I have always loved to grill and cook, I am hoping to try a Brisket for my first attempt. 



post #2 of 12

Welcome!! If you've never smoked anything, I'd think a brisket is a pretty ambitious first attempt. You might want to try something a little more forgiving like pulled pork, ribs or a fatty for your first rodeo. Not saying you can't do it, but brisket seems to have it's share of pitfalls. I suppose the gas smoker might take heat management out of the equation, so maybe it won't be too bad.

Good luck and make sure you keep us updated on your successes!!


post #3 of 12
post #4 of 12

Welcome to the SMF. I'd agree with the above post....get a little knowledge, start with some forgiving items..pork, chicken, turkey and have a happy experience. Briskets ain't cheap....maybe a chuckie if you feel the need for beef. Just my 2 cents...

post #5 of 12

Welcome aboard!  This is the best place for complete newbies.  Lots of friendly and helpful folks here.


Good luck and good smoking.

post #6 of 12

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 #7 of 12

welcome.gifto SMF  Seth

post #8 of 12


welcome1.gif   Glad to have you with us!

post #9 of 12

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

post #10 of 12
Thread Starter 

Well, My motto has always been go big or go home. So tackling a brisket on my first real smoking attempt is something I feel like I can handle. I've done a pulled pork before in a crock pot, and I've done hundreds of  chiavetta's bbq chicken on my grill. 


I will certainly keep everyone updated on how it went.

post #11 of 12
I agree!! No guts no glory. Welcome and good luck on your brisket.But are u gonna sear it first??
post #12 of 12


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

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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...

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