or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New from N Central Ohio
New Posts  All Forums:Forum Nav:

New from N Central Ohio

post #1 of 8
Thread Starter 

Reasonably good cook and recently purchased a smoker at Lowes, had to get to five hundo for free delivery of the grill, so I added a inexpensive Master Forge vertical, i think thats what you call it.


Anyways, I like smoked food, my wife doesn't really like the flavor of charcoal. sacralegious, I know.


so I hacked up the side burner from our defunct charbroil and grafted it into the bottom of the Smoker. thus I can use the propane to provide the heat and then just add foil wrapped packets of hickory for the smoke flavor.


the only thing I have not done yet is add some top vent holes. I plan on adding some, again canabalize the charbroil gril for metal and then cut and paste it on. Not sure how many holes to add or if I should do just one larger one.


My temp right now is a little high, empty, its holding at about 305. if I open the access door and leave open, it will easily drop to about 265-270.


any suggestions will be appreciated.

post #2 of 8
Glad you joined us mrafx, welcome1.gif from North Dakota!
Post some pictures of your set up, possibly we can offer a little advise!
post #3 of 8

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


Jeff offers a free 5 day E-Course.  It's packed with great information to use...no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse


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!



post #4 of 8

WelcomeMrafx. glad you came by, lots of good info. here and good soild advice. I am a stickburner and do not yet have an alternative method(besides my Gasser for Dogs and Steaks and such.


  mine are a bit of overkill, but used a lot:







I do love my Q...


Be sure to send Q-view of your cooks and how they came about... meanwhile . . .

post #5 of 8
welcome1.gif to SMF!!! We're happy you joined us!
post #6 of 8

Welcome to the forums, Mrafx!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food!  There are lots of friendly and knowledgeable people here who really enjoy helping one another.  Just ask when you need help and you'll get plenty!


post #7 of 8
Thread Starter 

well, thanks for the welcome.


I will post pics soon, need to buy some batteries. stuff is always dead.


placed two cinder blocks , 6 inch high on ground to get the base of the thing up and allow more air in at the bottom.


BTW I think what I bought is probably what you all refer to as a "bullet" smoker.


anyways,after some fuss and a little patience, it's now holding 250.


not to bad for a $40 clearance item and canabalized parts from a dead charbroil, well not really dead, just unwilling to spend a couple hundred rebuilding again.


I am going to try this out tonight, after a long day riding with my daughters.


We made a sweet (brown sugar) memphis style rub yesterday morning on a 9 lb picnic roast after removing the skin and its thick fat layer.


so tonight, we smoke!


I want to have it ready by 8 or 9 am.


I hope that will work. I don't know though for sure till I try.


as always any glaring errors or recomendations to avaoid catastrophe are apprecited!

post #8 of 8
Thread Starter 

here is a couple of pics.

also put them under smoker builds. even though its propane powered!




New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New from N Central Ohio