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New To Smoking

post #1 of 7
Thread Starter 

I just got my first smoker (GOSM) on 12/23/13. I'm driving my wife crazy with the thing, but I'm having a blast. In just a weeks time, I've smoked Italian sausage links, pork chops, beef brisket, chicken breast, ribs, and beef shoulder roast. Everything I've made has been good, but nothing has been great. My issue has been overcooking things. I've ordered a dual probe therm that should help me out a ton with that issue. I used to grill a lot and now I'm just using my grill as a place to sit my smoker cover. I looked at a few post before I joined this forum and laughed at how people could be so obsessed with smoking, but now I'm seeing how addicting and fun this hobby can be.

post #2 of 7

welcome and keep playing with that thing (the smoker!).

you will learn more on this site than you can imagine and will start turning out 

some world class foods in no time!

post #3 of 7



Wow ... are you doin anything else besides smokin? ... I know what you mean about the hobby, though! ...


I was wondering what your chicken breast recipe was? ... I was looking at doing some over Christmas/New Years ... but didn't get that far.  Did a bunch of other stuff, tho.


Here's a pork t-loin wrapped around a venison roast ... some sliced thicker for supper and the rest sliced thin for sammies!!  WOW!  The crowd vacuumed it up!




Also, you mentioned a dual probe thermometer.  My kids got me the Maverick Wireless ET732 and I love it!!  Remote means you can go do other stuff while the smoker's doing its thing!


Keep up the good work! ... and post some pics of your successes!


The Wisconsin White Rhino!

post #4 of 7

Welcome SC.  Having a "blast" is a symptom of being bitten by the QBug!  Carry on!  Be sure to post some of your smokes!  


post #5 of 7

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 #6 of 7

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  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 such as smoker type, location and so on 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.  Have fun.  Good luck.  Keep Smokin!


post #7 of 7
Thread Starter 
My thermometer still hasn't arrived. I checked and it is the Maverick Redi-Check digital wireless dual probe thermometer (ET 732). I have 2 pork loin roast and 2 pork shoulder roast I'm anxious to smoke. I'm hoping it arrives before this weekend.
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