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New to forum and smoking.

post #1 of 17
Thread Starter 
Hello all,

Name is Nathan, currently living in Belgium. Just started smoking in March with a charbroil silver smoker. Made some modifications to hold heat/smoke. Works great now. Hoping to learn some techniques here.

Started my first brisket this morning. 8lb whole and it sure seems to be cooking fast (2 hours in and already at 120) but after some reading in here I found I shouldn't worry to much as it will slow down eventually. I have done a chuck roast and baby back ribs so far and they turned out great.

Happy to be here!
post #2 of 17
Welcome, glad ya joined us !
post #3 of 17
Quote:
Originally Posted by smokin noob View Post

Hello all,

Name is Nathan, currently living in Belgium. Just started smoking in March with a charbroil silver smoker. Made some modifications to hold heat/smoke. Works great now. Hoping to learn some techniques here.

Started my first brisket this morning. 8lb whole and it sure seems to be cooking fast (2 hours in and already at 120) but after some reading in here I found I shouldn't worry to much as it will slow down eventually. I have done a chuck roast and baby back ribs so far and they turned out great.

Happy to be here!

That brisket, what temp ya smokin it at ? What smoker ya have ? Ya gonna foil ?
post #4 of 17
Thread Starter 
For some reason the temps have been up and down since I started this morning. Right now sitting at 225 and baby sitting the fire as it jumped to 260 about 15 minutes ago.
post #5 of 17
Thread Starter 
Charbroil silver smoker and I do plan on foiling and putting in a cooler later.
post #6 of 17
Not too familiar with your smoker, but will try to help... How many vents does your smoker have, top, then bottom ?
post #7 of 17
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Not too familiar with your smoker, but will try to help... How many vents does your smoker have, top, then bottom ?

Right side of smoker has a stack and the left has firebox with a top and bottom vent. I only have bottomed cracked half inch. It's been holding steady at 225 for a bit now and that is what I usually can keep it at. Not sure why it was jumping so much because I did everything the same and it is a nice day here with little wind.

I am also using a redi check digital probe and BBQ thermometer.
post #8 of 17
Quote:
Originally Posted by smokin noob View Post

Quote:
Originally Posted by WaterinHoleBrew View Post

Not too familiar with your smoker, but will try to help... How many vents does your smoker have, top, then bottom ?

Right side of smoker has a stack and the left has firebox with a top and bottom vent. I only have bottomed cracked half inch. It's been holding steady at 225 for a bit now and that is what I usually can keep it at. Not sure why it was jumping so much because I did everything the same and it is a nice day here with little wind.

I am also using a redi check digital probe and BBQ thermometer.

Yeah, not top & bottom..... but side to side venting..... Not being familiar with your smoker, IMHO, I would shut the firebox vents just a small amount & try to regulate the temp with the stack .. May take some playing with the venting but that's my opinion.... Hope it helps ! Not being super familiar with your smoker, this is my best suggestion.... Hope it helps ! Therm sounds like a great one !
post #9 of 17
Also, I take my briskets to around 200* IT , but every brisket is a little different... I start using a toothpick when getting to around 198* IT... When the toothpick slides in like butter, she's done.... I pull, wrap in couple layers of foil, wrap in couple towels & then rest in cooler for a few hours at least... I just use my camping cooler.... Hope this helps !
post #10 of 17
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post


Yeah, not top & bottom..... but side to side venting..... Not being familiar with your smoker, IMHO, I would shut the firebox vents just a small amount & try to regulate the temp with the stack .. May take some playing with the venting but that's my opinion.... Hope it helps ! Not being super familiar with your smoker, this is my best suggestion.... Hope it helps ! Therm sounds like a great one !

I did close it a bit more and it has been holding steady between 223 and 228, I will probably have to readjust soon as charcoal is getting low.  IT has only gone up 5 degrees in last hour so I think I am on the right track.  Will update in a few hours.

 

Thanks for the help!!

post #11 of 17
Thread Starter 
12 hours in and IT is at 174, checked it about half hour ago and turned it. Should I foil soon or wait until 195? It was tender to the touch when I moved it.
post #12 of 17

Hey Nathan

 

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.

 

Gary

post #13 of 17
Thread Starter 
Quote:
Originally Posted by GaryHibbert View Post

Hey Nathan



 



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.



 



Gary


post #14 of 17
Thread Starter 
Still new to forums, getting it down though. Thanks for the welcome!
post #15 of 17
How did your brisket turn out ?
post #16 of 17

Hey Nathan, good morning and welcome to the forum. Hope your brisket turned out well, Let us know and post pictures next time

 

Gary S

post #17 of 17
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

How did your brisket turn out ?

The brisket turned out great! I forgot to take a pic but I will next time. It was gone before I could get a second piece.
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