hi everyone i am Jorge

20lara

Newbie

Original poster

Aug 8, 2014

9

10

• Aug 10, 2014

• #1

hi everyone i am new to smoking and i been grilling for couple years now and i just started smoking couple months ago and i still have lots to learn about smoking. i am 28 just got done with my military service at my ten year mark. I live in fontana CA i been living here for a short time and got into smoking i have a brinkman staggered smoker i use a lot and i love it i am interested in upgrading my smoker because my smoker right now leaks a lot of smoke and im not happy with the smoke escaping. the other day i smoked a whole new York strip that i got from Costco and also saint Louis ribs and rib eye. they all came out delicious and very juicy with a good smoke ring. i have couple of questions about setting my fire i am using charcoal and hickory logs at what time should i put my food in after the fire. thank you for your time. 

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Aug 10, 2014

• #2

Welcome Jorge and thank you for your service. You can put the meat in there when your temperature is stable and to your liking and the smoke is Thin Blue Smoke. or what we call TBS. This is the most flavorfull smoke without leaving bitter tasting gunk on what you are cooking. Hope this helps and if you have any questions fire away. I am sure someone has that exact same smoker and can help you out. Happy smoking, timber.

 

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20lara

Newbie

Original poster

Thread starter

Aug 8, 2014

9

10

• Aug 10, 2014

• #3

thank you for the info i been wanting smoke chicken on my smoker do you think its a good idea to smoke chicken thighs and chicken legs.

 

Rafter H BBQ

Epic Pitmaster

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Jun 18, 2013

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S.E. Idaho

• Aug 10, 2014

• #4

Welcome man, real glad ya joined us & thank you for your service to our Great US of A ! :42: I would just add that you can also add chips/chunks throughout your smoke if need be as well... Your food will soak up that smokey goodness as long as there is smoke.... Drop a line anytime ya need a hand as someone will probably be kickin around here & these folks love to help one another out !

:beercheer:

 

Rafter H BBQ

Epic Pitmaster

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Jun 18, 2013

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S.E. Idaho

• Aug 10, 2014

• #5

20lara said:

thank you for the info i been wanting smoke chicken on my smoker do you think its a good idea to smoke chicken thighs and chicken legs.

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You bet, just done some thighs last nite & we do drums often too ! Tasty stuff, enjoy !

 

capntrip

Smoking Fanatic

Jan 10, 2012

338

14

Minneapolis, Minnesota

• Aug 10, 2014

• #6

Welcome and thanks for your service

 

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20lara

Newbie

Original poster

Thread starter

Aug 8, 2014

9

10

• Aug 10, 2014

• #7

on my chicken should i put it on aluminum foil then into the smoker or put it direct into the smoker.??

 

Rafter H BBQ

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 18, 2013

12,106

5,584

S.E. Idaho

• Aug 10, 2014

• #8

20lara said:

on my chicken should i put it on aluminum foil then into the smoker or put it direct into the smoker.??

Click to expand...

I would do direct !

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Aug 10, 2014

• #9

Hello and welcome to SMF from East Texas. You will find lots of information here in the different forums and threads. And members willing to help and answer your questions.    

Gary S

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Aug 10, 2014

• #10

Hello and welcome to SMF from East Texas. You will find lots of information here in the different forums and threads. And members willing to help and answer your questions.    

Gary S