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New to smoking

post #1 of 8
Thread Starter 
I am new to the smoker but love grilling and other cooking. I am 39, have a lovin wife and three beautiful daughters. I live on a peaceful mountain in Wild, Wonderful West Virginia. I purchased a duel fuel (charcoal or gas) Master Forge vertical smoker yesterday and got set up and started this afternoon. I've never tried smoking foods before so any advice is appreciated. Simply smoked chicken legs and thighs today. Used mesquit wood chips and my own dry rub. They tasted good but I cooked them a little long I think. Not quit as moist as wanted but still not so dry they weren't any good. It is trial and error for me at this point. I am really stoked though and enjoyed cooking them today. Want to smoke several pork shoulders for an upcoming cookout in a few weeks so I'm testing the waters and learning the smoker with less expensive meats until I figure it out. Had a difficult time heating enough with the charcoal and ended up using the gas. Don't think I used the dampers correctly. Any suggestions or information for damper used or at other tips appreciated.
post #2 of 8
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 8
Welcome to the forums! Glad you joined us. You've found a great place to learn and share ideas on our favorite pastime...Smoking and Grilling great food! Lots of friendly and knowledgable folks here who really enjoy helping one another. Just ask when you need help and you'll get plenty.

Red
post #4 of 8

welcome1.gifto SMF!  We are so glad you joined us! There are some folks that do have the same smoker that you have.  Ask them about the dampers and any other questions you may have.  I am sure they will fix you right up!

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules 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

post #5 of 8

As for the dampers IMO you should always keep the top one wide open and only adjust the bottom to regulate the temp. You can also look up the minion method for charcoal. I hoped this helped. OH YEAH!! Welcome to the SMF Family!!!

post #6 of 8

Howdy!

 

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'

 

Bill

post #7 of 8
Thread Starter 
Quote:
Originally Posted by Mike Johnson View Post

As for the dampers IMO you should always keep the top one wide open and only adjust the bottom to regulate the temp. You can also look up the minion method for charcoal. I hoped this helped. OH YEAH!! Welcome to the SMF Family!!!
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Mike Johnson View Post

As for the dampers IMO you should always keep the top one wide open and only adjust the bottom to regulate the temp. You can also look up the minion method for charcoal. I hoped this helped. OH YEAH!! Welcome to the SMF Family!!!
Thanks for the advice. I will try that with the dampers. Any good rub recipes?
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