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Hello from Tennessee!!!!

post #1 of 3
Thread Starter 
Hello everyone. I am pretty new to smoking. Something always goes kinda wrong so im here to perfect the imperfections. The smoker I am using is, well, special lol. I got one of those 40$ charcoal water smokers from walmart.

After pouring bag after bag of charcoal and getting frusterating results, I retired it last fall. But I love smoked meat. You cannot beat the taste of that natural woodsy smokey deliciousness that intoxicates us all. anyways, my dad took the pressure washer to it and cleaned it up for me and told me to get back at it lol.

I modified the charcoal part. Smoking isnt fun if u can only afford to do it once a month because of the price of charcoal. I have an oooolllllddd 1300 watt electric skillet. This thing is durable and gets super hot but it has the temp control. it's going in the bottom where the charcoal goes. so im gonna soak the chips and throw em in there. Set it and forget it instead of that charcoal. Thatll make your hair gray before its time. Kudos to those that have mastered it tho.

OH, my fiance and I are also going on a low carb diet. and uh, the taste of smoked meats will keep us on the diet. lol.

^this is the plan. however, life has taught me at 26 years old, Plans Fail. So i figured it was time to invoke the powers that be over here at Smoking Meat Forums. And thats why im here :-)^

Great to Meet Yall!
Melissa P.
post #2 of 3

Good morning and welcome Melissa, sorry to hear your having problems with using to much charcoal, maybe the electric conversion will work for you. I started with one of those cheep smokers and turned lots of great Q, never noticed excessive charcoal usage, during the cold months harder to keep maintain temp and a little more charcoal.



Gary S

post #3 of 3

Hey Melissa


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.



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