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post #1 of 7
Thread Starter 
Hello all. My name is Joe, i live in Las Vegas and im new to the world of smoking. I have a few buddies that smoke meat all the time and i kinda got curious, so i went out and got a brinkmann smoke and grill. I have made all the modifications to it and i have it curing as i type this. I found this fourm and figured i would sign up to learn tips and tricks to smoking everything from ribs to fish.
post #2 of 7

Welcome.    I just got my own smoker about a month ago after a BBQ food truck kept coming by my work.     Its been a lot of fun, and quite the learning experience.     


So what do you plan to do for your first smoke?

post #3 of 7
Thread Starter 
I plan on smoking some rainbow trout to kick it off. Then maybe some ribs or chicken.
post #4 of 7

Fantastic.    Can't wait to hear about the Trout.   I would like to do some fillets soon, and have no idea how they'll go.       Ribs are a great bet, a real show stopper.     The foil method seems really popular, but I just put them on the racks for 7 hours and they turned out amazing, and the easiest thing I have ever done.

post #5 of 7

texas.gif  Good afternoon and welcome to the forum, from another sunny and hot day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



post #6 of 7
Thread Starter 
Well ended up smoking some ribs instead of the trout. I used St Louis style ribs (never again). I didn't like that style rib. I pulled the membrane off and rubbed them with some salt, black pepper, onion powder, garlic powder and California chili powder after putting a little olive oil on them. Smoked them for about 3 1/2 hours at 225 degrees with a mix of hickory and apple wood. I pulled them off when the internal temp was about 175 degrees. They were pretty good, i just need to make some changes to my rub so it has a little more bite to it.
post #7 of 7
Great starter grill. As with all smokers you have to find your flavor. Getting the degree of smoke right can be tricky too. There is a point you can poor it on then to know when to cut down on it. I have had a few cooks that were a tad bitter with too much smoke. These are things we learn with each smoker because they all are a bit different in their cook. Don't be surprised when your full on with the BBQ bug and getting a bigger smoker.
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