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New to SMF

post #1 of 4
Thread Starter 

Hello Fellow Smokers:

 

My name is Bob and I'm located in Woodbine, Maryland.  I just joined the forum after looking around for some ideas and inspirations.  I currently have a masterbuilt propane smoker on my backyard deck that I've used for the typical things you'd expect:  ribs, beef, pork, fish, etc...  I'm now planning to upgrade to a custom built smoker on my farm.  (hence the reason I found this forum for ideas.)  I want to try my hand at cold smoking some meats.  I'm curious if anyone has experimented with building a hybrid hot/cold smoker?  It seems like I could have an offset firebox for cold smoking, but bring a fire inside to up the temp for hot stuff.  Any thoughts out there on this?  If I did brick and/or stone for the lower half then something like redwood for the upper part, would that work?  If it's running hot, is the heat going to be too much for the wood up top and create a fire danger?

 

Thanks all,

 

Bob

post #2 of 4
Bob,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it.

Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

Here is a link to the Smoke House Build section of the forum: http://www.smokingmeatforums.com/f/200/smoke-houses There is all of the knowledge there to set you on your path to a perfect hot and cold smoker.

Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #3 of 4

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

 

Gary

post #4 of 4

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.
David

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