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Excited New Member

post #1 of 5
Thread Starter 

Hey all....totally excited to find this forum....wish I did last summer....

 

I've only been smoking about a year and my first smoker is the Brinkmann  Smoke n PItt offset smoker...was super excited to buy and use this only to realize for the same money I should've got the Charbroil brand instead (Not saying much though)  I've had nothing but problems with it since I bought it....I've had delicious ribs and chicken but only after about 2 more hours than normal smoking to maintain temperature and finishing the ribs in the oven....have yet to try a pork butt....I know there are modifications but it's just a terribly designed smoker that copies a good idea....

 

So today I bought a Masterbuilt Duel Fuel vertical smoker and since I just finished seasoning it I'm so impatient I might go to the store and buy a Boston Butt right now!!!!! lol  Yes it's another inexpensive smoker but from the few hours of owning it from build to season I'm impressed already....it's maintained consistent heat and smoke with no smoke leaving anywhere but through the vents....I'm using charcoal and wood chunks right now haven't messed with the propane yet I'm just sticking to what I know right now....

 

Any suggestions for when I start using proprane?  Can I still use lump charcoal with chunks?   

 

Look forward to seeing and sharing recipes with y'all take care!!!!

post #2 of 5

99, morning and welcome to the forum....   About propane....  Most manufacturers put too large a burner in their smokers....   they need a needle valve, to adjust the propane flow, to reduce the heat....   other mods may be necessary also....   Since you have a good handle on charcoal, use it and save the propane testing for a day when you do not want to cook something....  find out what it needs to control the temps...   folks here can help when you find out what direction you need to head....    

You "may" be able to use charcoal and chunks for smoke and propane for some heat control, I don't know... or add chunks to a pan for smoke using the propane to smolder the chunks for smoke....  I'm not familiar with your smoker.....    

 

If you would note your location in your profile, it will help in the future when answering questions about smokin'...   elevation, humidity etc....    

We're glad you stopped in and joined our group...    Enjoy the long smokey ride....     Dave

post #3 of 5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #4 of 5

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

 

You should sign up for Jeff's Free 5 day E-Course, and it's great!  This is chock full of great information....no matter what your experience level might be!

 

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff in Rule #11. Not that you have done anything wrong....just a little bit of FYI for new members!

 

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

 

Kat

post #5 of 5
Hello and welcome to the forums! Glad you joined us. This is a great place to share ideas on our favorite pastimes...smoking and grilling great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Any time you need help, just ask and you'll get plenty!

Red
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