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Hello from Missouri!!

post #1 of 14
Thread Starter 

I am new to smoking. I have a Brinkman Vertical to get my feet wet. I figure I better start out as basic as possible. I did buy a grill wok to use for the fire pan and I have an oven  thermometer placed inside the smoke chamber. Any advice on how to hold a long burning and sustained temp would be most welcome. Thank you all and I am wound up about being a part of Smoking Meat Forums!usa.gif

post #2 of 14
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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

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 14

I used a Brinkman smoker for years and it can do a good job of smoking.  I just hope your Brinkman is the one with the enclosed charcoal tray and bottom - not the one with legs and open at the bottom as I had no success at keep the temps stable on these.  For the enclosed Brinkman, it is important to clean out the charcoal ash after every smoke to ensure maintaining good airflow.  Also, for long smokes, use the "Minion Method." I pour hot water into my pan so the temperature comes up faster.  You may also use sand in the water pan instead of water and then foil over it. Some prefer this method; others prefer water.  I use Stub's Charcoal Briquettes as they leave very little ash to clog the smoker..

 

(off site links are not allowed at SMF....youtube videos can be embedded....they can not however be left as a link....

http://www.smokingmeatforums.com/t/133617/how-to-embed-a-youtube-video-into-your-post........Kat)


Edited by Texas Ray - 8/27/13 at 11:14am
post #4 of 14

Welcome to SMF.

 

Where you at in Mo?  I'm in S.W Mo not far from Table Rock lake

 

Put some bricks in the bottom of the smoker and the fire on, or near the bottom of the smoker.  Make sure the ash doesn't smother your fire and don't use water in the pan, but fill it full of sand or gravel and cover it with foil to keep drips out.  Leave the top dampers all the way open and control the heat with the bottom ones.

 

DO NOT go by the thermometer in the door!  Even a cheapie  $15 Taylor probe unit from wally world is better than the dial in the door!  Look in the kitchen accessories for them.  I eventually plan to get a Maverick that everyone on here raves about

 

I had very uneven results with my ECB until I found SMF and learned the tricks for these smokers
 

post #5 of 14

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

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

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. 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 #6 of 14

post #7 of 14

KAT:  Sorry - the videos are now embedded!

post #8 of 14
Quote:
Originally Posted by Texas Ray View Post

KAT:  Sorry - the videos are now embedded!

Not a problem....and thank you!!!!!

 

Kat

post #9 of 14

Welcome aboard!  These forums are the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

 

Red

post #10 of 14
Thread Starter 

Thank you!

post #11 of 14
Thread Starter 

It is the enclosed smoker. Thanks for the advice!

post #12 of 14
Thread Starter 

Im from Joplin MO. Just getting started smoking. Thank you for the advice! Im gonna give some of these tips a shot!! Thank you!

post #13 of 14
Thread Starter 

Thank you!!

post #14 of 14
Thread Starter 

Thanks. I can tell already that all you folks are helpful and knowledgeable. I look forward to learning and enjoying this avenue of preparing food. I will post q- views as I go along. Just learning the ropes but really excited about it!! 

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