Like the title says, I've never though about smoking meat until the other day when I attempted to slow roast a brisket on my grill. It basically petrified the bottom quarter of the meat and was even miserable to try to cut that off. I purchased a Brinkmann Smoke N' Grill (ECB). I know its not the best product out there, but it was cheap, and my wife said it was okay to try it. I've perused the forums a little and found out that i can perform some modifications on it to help it operate better. I will be trying that soon enough. I bought it with the intentions of using it today, and have been smoking ribs (I don't know about successfully yet) for the last couple hours. I am trying the 2-2-1 rule that i learned about late last night. My temps are all over the place so far, but first time is all guesswork, right? Hopefully they at least turn out edible.
My first modification I plan on doing is drilling holes into the charcoal pan and adding a grate to the bottom so the ash can fall through. I'm already having a problem with the coals being smothered. After that, a real thermometer is needed.
About me: My wife, two kids, and I reside in the beautiful pacific northwest. Just a few minutes outside of Seattle. I served in the United States Navy for 8 years (actually, my last day of active duty is tomorrow), and we moved down here after I went on terminal leave. I'm going to be starting college in the fall to get an Information Technology degree. What that means is I have the rest of this summer to play around with this smoker (and brew beer, as I am also a homebrewer; all-grain of course).
Looking forward to joining the community!