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The New Kid from KC

post #1 of 5
Thread Starter 

Intro time.


I'm Dave. L

iving in Kansas City, Kansas

(officially recognized by the U.N. as "The Good Side"... unless you ask somebody from KC,MO) 


I'm just in the past few years really trying to understand the meat smoking process. 


My interest begins with history and all of those clay pots.

Once I wondered how they made those.

Then I wondered where they fire came from. 
Then it's the survivalists, homesteading and the preservation of meat in a smokehouse. 


Also, along the way, I got hungry and wanted to cook some decent meals over wood and charcoal. 
So here I am, trying to get a better understanding of the Offset Smoker and related information. 


I started with the Brinkman kettle smoker and still, very much, like that little R2D2 looking thing.

I've built the 55 gallon drum grill and smoked (more or less) a number of meals by splitting the chamber with an aluminum pan. 
Also cooked a turkey in a metal trash can with the lid as a fire tray and bird on a rack in the rear. 
Both were a bit touchy to use. 

Neither one carried the pink smoked meat to the center the way I wanted. 

So now I'm onto the inexpensive Charbroil offset smoker. 
The name plate broke in half the first time I dropped the lid. 
So there's the mark of quality I'm dealing with. 


My motivation for signing up is to put a "thank you" in an thread that may be an old one. 
But it gave two modifications for the offset that have my thermometers darn near even across the barrel. 

I was ready to chuck it but now I feel like I have more control over the grill surface.

So I'm feeling happier and cooking WAY too much meat this Memorial Day weekend. 


I'm sure you're all aware of how easy it is to branch off into a sermon when it comes to cooking anything, 

so I shut it up right here. 
I don't want to overwhelm you with my brilliance too soon. 


This is a good forum. 
I've already found a number of helpful tips that gave me the general direction help I was looking for. 
Thanks for that. 


The pork loin is on with potatoes and jumbo shrimp. 
I'll be eating at midnight, but I didn't want to wait until next weekend. 

post #2 of 5

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




post #3 of 5
Thread Starter 

Mention the rain. 
Saturday and Sunday both it started coming literally minutes after I got the coals up and ready to start cooking. 

I don't normally look at the sky and use foul language, but... you know. 

I'm not always the grownup I should be. 


Thanks for the welcome. 

post #4 of 5
Welcome to SMF from NC! welcome.gif
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan
post #5 of 5

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.

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