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Newbie to "true smoking" from Stuttgart, Germany!

post #1 of 10
Thread Starter 

My name is Roberto. I recently moved to Germany for work earlier this year. Home is San Antonio, Texas. I am an avid home brewer (not so much in Germany, too much good beer), and new to the fine art of smoking meat. Just pick up a simple vertical gas smoker with SWMBO tonight as my Christmas present an I am excited to get started smoking. I am not a true newb as I had a 55 gal. drum grill before, but it was a grill that I used to smoke (Off-setting, charcoal). Now I have a true smoker, though it is not as fancy as some of the rigs on this forum (it is all the PX has available for us here). Right now I am seasoning it to a degree so that we might have some good smoked meat for the games tomorrow.


I am 7 hours ahead just in case someone does not get a response as fast as they would like.


My smoker is a Smoke Canyon, single door, gas smoker. Please do not laugh, I know it is on the low end of the spectrum, but it was an impulse by in a foreign country.


Doing a brisket and a couple racks of pork spare ribs in the morning. I am set on the brisket, but am looking for a good rub or marinade for the ribs. Something everyone might have the ingredients for as we have not restocked our cabinets fully yet. I can run to the store, but it does not open early enough on Sunday here. Any tips and suggestions are welcome. I am excited to move from home brewing beer to smoking meats!


Almost midnight here, but will pull an all-night-R for this first real smoke.


Please blame rum and soda for any typos.....

post #2 of 10

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.


post #3 of 10

Hey Roberto

Welcome.  Don't worry about having a low end smoker--you should see mine


post #4 of 10

Welcome to the forums Roberto!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.



post #5 of 10
Have you augustiner pilsner yet??
It's made in Munich.
post #6 of 10

Was Ist los? Welcome my friend!  You have come to the friendliest forum on the web  Lots of folks here to help you with recipes, techniques and caring for your smoker.!

post #7 of 10

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 



post #8 of 10

Welcome from Canada, Roberto!


I think you will like it here. I just started smoking last year and I've found great posts, good advice and nice people on this forum.


I look forward to your posts.



post #9 of 10

Be sure and post some pictures, and good luck



post #10 of 10

Hello Roberto and welcome to the fun.  From Mathis originally.  Mom lives far south side San Antonio.  Off 181 between 410 and 1604.  I now have lived in England almost 15 years. MAN!  I REALLY MISS GOOD TEX-MEX!!  My home made is only passable.  I'd almost have to resign as a member and hang my head in shame if one of my homeys  couldn't do a brisket. :ROTF  Just teasin!  GLAD to have you here.  I would recommend the 2-2-1 method for those spare ribs.  I would just use salt and pepper ( black or cayenne ).  Simple for first smoke. Maybe garlic salt, onion powder.  Rub the ribs and leave on counter top while smoker comes up to temp.  2 hrs in smoker. Remove from smoker, wrap in foil with just some BBQ sauce added.  Another 2 hrs..  Remove from foil and smoke for another hour.  Temp between 225-250 for the entire 5 hours.  This is VERY basic but will give you a base line to start making changes.  When you do make changes, change just one thing at a time until you get something you really like.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  If I can help please feel free to PM me any time.  Have fun.  Good luck.  Keep Smokin!


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