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1SG Mac the Newby

post #1 of 4
Thread Starter 

Howdy all, I am in Central Florida. I've never tried my hand at using a smoker but enjoy my gas grill often. I just received a Char Griller  portable grill/sidebox for my birthday and am in the process of preparing it for the first use. Since the box is the smoker I was hoping to find out how much charcoal and wood should i use to smoke without burning up the meat and ruining the paint on the smoker? I have a good oven grade thermometer to monitor the temp but where in the smoker do I take the reading? I have a fear that I will over do it and have dry jerky instead of moist tasty ribs, chicken or boston butt. I look forward to using all of the tabs here to get the info that I need for cooking/seasoning tips.

post #2 of 4
welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 4

Welcome aboard!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.

post #4 of 4

welcome1.gifto SMF!  We are so glad you joined us!

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

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