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Another one bites the dust:-)

post #1 of 13
Thread Starter 

Hey Guys and Girls

 

  Denny here, from south central PA.  Finally gave in to a long time desire to do some smok'in.  Got a Brinkman Smoke-n-pit, horizontal, off set fire box.  I'm sure you're all familiar with them.  Maybe not the best but something to start with.  Got it "burnt in" and ready to rock but from what I can read I may make a few quick mods.  Raise the grate in the fire box, baffle the heat opening in to the meat chamber, etc. 

  Now, not being the brightest bulb on the tree, my first real smoke will be ribs for about 20 folks on the 4th:-)  Got the e-course and have been reading stuff for quite a while so I'm officially an arm chair expert with no real experience with bbq but eating it (I'm pretty good at that:-)

  I am going to do a couple of smaller things this week before the 4th just to kind of get used to maintaining the temp, etc.  Any and all advice gladly accepted.  I have only one good leg and find it hard to out run unhappy diners:-)

 

Denny

post #2 of 13

Dennywelcome1.gif

I would use 3-2-1 or 2-2-1 method. and remember patience. You need good heat control and everything will work great. Oh and keep the lid shut.

Happy smoken.

David

post #3 of 13
Hi Denny! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!
post #4 of 13

Welcome to the forums, Denny!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Dave and Stan already have you covered...Just ask any time you need help and you'll get plenty!

 

Red

post #5 of 13
Thread Starter 

HEY, thanks for the advice

 

  I checked out the 3-2-1 thingy and it seems pretty simple so I'll likely give it or something similar a try.  Right now I'm look'in out my shop window at the smoke rollin:-)  Threw a 3 lb London Broil on about 45 minutes ago to test the thing out and see how hard it was gonna be to maintain temp and such.  So far 225 is not a problem to maintain.  It's less than ideal conditions, pretty windy and such but still holding up OK.  Definitely see a bunch of mods that need made to help hold heat and such:-)

 Thought I did put a location in there but, I'm south central PA, near Carlisle.

 

Denny

post #6 of 13
Thread Starter 

Oh yeah,  my buddy called and when he found out what I was do'in he decided he would stop by for a visit:-))

post #7 of 13

Hi Denny, just thought I'd say hello from near Carlisle, this side of the pond !

Graeme

post #8 of 13
Thread Starter 

Hi Graeme

 

  Well folks, I'd post a pic but it got ate to quick:-))  Came out very well.  I'll take some pics on the 4th:-)

  Definitely found the areas that need mods:-0

post #9 of 13
Quote:
Originally Posted by soarnut View Post

HEY, thanks for the advice

  I checked out the 3-2-1 thingy and it seems pretty simple so I'll likely give it or something similar a try.  Right now I'm look'in out my shop window at the smoke rollin:-)  Threw a 3 lb London Broil on about 45 minutes ago to test the thing out and see how hard it was gonna be to maintain temp and such.  So far 225 is not a problem to maintain.  It's less than ideal conditions, pretty windy and such but still holding up OK.  Definitely see a bunch of mods that need made to help hold heat and such:-)
 Thought I did put a location in there but, I'm south central PA, near Carlisle.

Denny

Hey Denny, we like everyone to put their location in their profile, it really helps others when they offer advice to know basically where you are as far as climate, temps, humidity........
post #10 of 13
Thread Starter 

Ladies and Gentlemen, boys and girls

 

  Well, just after the smoke the "london broil" thingy I was gonna take a pic but every one was to quick to sample and then devour the meat:-)  Happy with the results.  Used a commercially available rub that was not destined to become a favorite but, hey, it was my first attempt.

  It was very evident that I need to do a days worth of mods to the Brinkman to make it more efficient BUT, for the money I still believe it is a very good unit for a starter.  I'll move to a more correct forum to discuss the mods.

  Just wanted to say thanks to every one who offered advice and welcomes. 

  Graeme, I hold a big radio control glider contest every year on Fathers day and quite often get attendees from the UK.

 

Thanks again every one!

Denny

post #11 of 13

Hey denny welcome to the site...Hey I was going to add I have found that removing the membrane on the back of the ribs helps the rub and smoke penetrate the ribs better. just a little tip that I learned on here somewhere I thought I would pass a long.  HAPPY SMOKIN

post #12 of 13

Welcome Denny!  Good luck, and keep at it!  Use the search feature, and you can find BUNCHES of information on all types of things.  Also, you can yell for help and some of the best folks will jump in to help you with all their expertise.

 

Good luck to you!

post #13 of 13

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 about those pesky little rules before plunging into the forums. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

 

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

 

Kat

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