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post #1 of 3
Thread Starter 

Hello. I'm excited to have found such a super source if information about something I love. By day I am a plumber in SE Michigan. In my free time I love to eat food, and smoked food is delicious. 


My smoking experience is pretty limited, but I am hoping to get better.


It was not on purpose, but right now i own 3 smokers. My skill needs to come way up if I'm going to justify the garage space they take to my wife.


One is an old gas grill that I pulled the guts out of & tried to convert into a cold smoker a couple years ago. Made the smoke chamber out of a flower pot & a soldering iron. I've used it to make lox two or three times. It works ok.


The 2nd is a CharBroil offset grill. I mostly use it for regular grilling, but have had pretty good success doing ribs with the 3-2-1 method.


The last one is an older Brinkmann smoke 'n grill that my step-dad gave me, and is the reason I'm looking to the wisdom of others. I've tried using it 3 times and had a lot of trouble getting it hot enough. I see that this dilemma has been addressed here before.


I'm looking forward to learning a lot.

post #2 of 3

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #3 of 3

texas.gif  Good morning and welcome to the forum, from a cloudy and Cold day in East Texas. Lots of great people with tons of                    information on just about  everything 




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