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New to forum.

post #1 of 10
Thread Starter 
Greatings from Missouri. I have the Webber Smokey Mountain smoker. I have a Members Mark stainless steel propane grill. I have an old comercial Barbecue King cooker. We butcher, process meat for our extended family. We cure hams, bacon, summer sausage, brauts, snack sticks, jerky, ect. We enjoy smoking chicken, turkeys, ribs, brisket, ect. I have all ready enjoyed reading post and reviews on the forum. I am anticipating learning a lot here geting tips and tricks new recipes and technics. I am ready to enjoy some better barbecue. I recently purchased two used propane tanks when it warms up I want to start building a offset barrel smoker. I will be needing some ideas And advice.
post #2 of 10

Howdy papa, greetings back from S.E. Missouri :beercheer:

Welcome to the group. Looking forward to seeing what ya have to share, we can all learn from each other.


Tip #1 ....



post #3 of 10

texas.gif  Good evening and welcome to the forum, from chilly, ice melting day here in East Texas. Lots of great people with tons of information on just about  everything.



post #4 of 10
Thread Starter 
Thank you for your warm welcome to SMF. I apologize for not including any pictures I am just an old retired mechanic my computer-tech skills are rudmentryimetry at best my roll call post was the first post I ever made. Your patience will be much appreciated. I will atempt to post a picture of the old propane tanks I plan to make into an offset barrel smoker.

This is a picture of my big smoker with 4 hams.

post #5 of 10

Nice looking tanks,   I like watching smoker builds  I'm in



post #6 of 10

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 #7 of 10
Thread Starter 
I purchased a oven-cooker from a restaurant equipment auction.The oven-cooker is about 3 foot x 3 foot x 7 feet tall. It has electric heating elememts. I will use it as a smoker hams, bacon, sausage, ect. I need to decide should I buy a Bradley Smoke Generator or A-Maze-N-Smoker tray. The Bradley biscuits look expensive any sugestions?
post #8 of 10
Get with Todd about a pellet smoker I think a tray would work but he may say go with a tub smoker. Both are great. He will work with you and stir you the right way to go
post #9 of 10

For longer time cold smoking I find the pellet smoker (AMNPS) more effective than the tube smoker as I can get a good 12+ hours out of it which means it only has to be tended twice a day. It is substantially less expensive to run than the Bradley. The operating costs of the Bradley is in the region of $1.75 per hour whereas the AMNPS is $0.17 per hour.

post #10 of 10
Wade I've never done the math but after seeing what u said about the bradly vs the pellets. I know now that I myself will go with the tray. I was on the fince as well thank you
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