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Newbie needs help

post #1 of 12
Thread Starter 

Hi folks,

 

I am new to smoking but read a lot about it.  I have a Bar-B-Chef offset smoker and cannot use it.  I have read about all the mods and have done so, but still am having trouble.  So, I seek more advice and tips from those willing.  My best BBQ has consisted of putting smoke on the meat in a smoker and then moving it into a gas grill where I can control the temps better.  I want to stop that and go more traditional.


I live in Wildomar, CA but am a transplant from Chicago and am 38 years old.
 

 

Glad to be here!

 

 

post #2 of 12

Welcome to SMF! Glad to have you with us! 

 

Here is some interesting reading material for you.

 

http://www.smokingmeatforums.com/t/85924/the-minion-method-explained-w-tutorial

post #3 of 12

welcome

 

Tell us a bit about the problems you are having.  I guess the biggest problem is temperature regulation.  What kind of swings are you having.  If you can stay between 220 and 250 you are at least in the ball park and will produce fine eats.  If you are having very large temp swings we just need to work a bit harder to get everything stable.   Let us know and we can help

post #4 of 12
Quote:
Originally Posted by alblancher View Post

welcome

 

Tell us a bit about the problems you are having.  I guess the biggest problem is temperature regulation.  What kind of swings are you having.  If you can stay between 220 and 250 you are at least in the ball park and will produce fine eats.  If you are having very large temp swings we just need to work a bit harder to get everything stable.   Let us know and we can help



                                   yeahthat.gif  More info would help, I'm sure it's a simple problem that can be corrected with the knowledge of the SMF family grilling_smilie.gif

post #5 of 12
Thread Starter 

Hey guy's, thanks for the welcome!

I have posted a more detailed explanation of my issues, including some pics of the smoker and mods.  Please feel free to correct any mistakes I have made, I look forward to it.

http://www.smokingmeatforums.com/t/115632/offset-mods-questions

Thanks

 

Tony
 

post #6 of 12
Thread Starter 

 

Quote:From the Minion Method Link

Close the lids but leave all the vents (air intake and chimney) wide open. When the temp reaches 275 – 300 degrees, begin closing the air intake. Close the air intake half way then check the temp in 15 minutes. If it is too high, close the intake half way again and check in 15 minutes. If still too high, close the air intake all the way. Check again in 15 minutes. If the temp is still too high and ALL VISIBLE SMOKE DISAPPEARS, begin closing the chimney — you guessed it – half way. Check again in 15 minutes, etc. At some point the temp will stabilize — check the vents and remember where they were as that will be your starting point next time — in other words, after the initial temp has reached 275-300, then you can close the vents down to your starting point rather than repeating the entire procedure again. The fire will slowly burn down through the pile of charcoal providing a nice, long, steady burn.
 

I have a dumb question.  He say's "when the temp reaches 275-300 degrees"   Is that the temp in the cooking chamber or in the fire box?  I am leaning towards the fire box myself, but want to make sure because I have done the minion method before, and all it did was to light all the coals within and hour or so.  Certainly no 12 hour burn.  Perhaps I am doing it incorrectly?   Thanks.

post #7 of 12

welcome1.gif to SMF. You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. I suggest you take  the 5 day e-course on smoking its chuck full of great info.Smoking Basics 5-Day eCourse

 

Here is a link to the minion method here on SMF

Minion Method Explained With Tutorial - SmokingMeatForums.com Community

 

post #8 of 12

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451


http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

post #9 of 12

Hello neighbor and welcome1.gifto SMF. Just down the road from you in Fallbrook.  Glad we are getting some more guys from the area 

post #10 of 12
Thread Starter 
Quote:
Originally Posted by Scarbelly View Post

Hello neighbor and welcome1.gifto SMF. Just down the road from you in Fallbrook.  Glad we are getting some more guys from the area 



Sure I know Fallbrook.  Nice and close.  Thanks for the welcome.  This is a great site, with tons of info.  Just wish I could get some answers.  I am having a hard time with my offset mods and am tired of ruining food.  I want to enjoy.  To date, adding smoke in a smoker and finishing on the gas grill has been my best method.  People must be busy going back to work after the Holiday's.

 

post #11 of 12

 

 

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.

post #12 of 12
Thread Starter 
Quote:
Originally Posted by ECTO1 View Post

 

 

Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

 

You are going to fit in just fine.


Thanks for the welcome.  And pics?  How's this:

http://www.smokingmeatforums.com/t/115632/offset-mods-questions



 

 

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