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Hello from Las Vegas

post #1 of 4
Thread Starter 

Just got our very first smoker set up, a Brinkmann gourmet charcoal smoker & grill. After viewing some modification videos and forum threads, we've added two temperature gauges (one for each rack), handles on the racks to help lift out, cut out the bottom of the charcoal pan & put a grate over it to ash it easier and plugged the center hole on the bottom pan and cut a triangular vent with a sliding door to control the air flow. I'm going to season it Friday night and I plan on smoking some baby back ribs and a chicken in it on Saturday! I've got wood charcoal lumps and apple wood chunks and apple wood chips (husband said chunks I said chips we're still debating who's right) to go with an nice applewood rub I have for the meat. I can not wait to start smoking everything I can think of to stick in there!





post #2 of 4
Rose- A warm welcome to you, glad to have you join the SMF Family and I'm sure the gals on here will be happy that their numbers are growing!

Sounds like you've been busy with the mods and as far as the "wood chunks/wood chips" debate, I'll side with you; having used both I find that the chunks last longer. The ribs and chicken will be a great first smoke, just remember that the bird shouldn't take as long as the ribs. Take some pictures and post up your q-view; we like looking at food-that's how we roll around here. biggrin.gif

Enjoy the Smoke!
post #3 of 4

Hey Rose


Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.



post #4 of 4

Good morning and Welcome Rose, Good information from Dutch. There are plenty of post on Ribs and Chicken (I do like to brine mine) chicken that is. Looking forward to seeing your first smoke. Good luck


Gary S

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