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Iowa Guy Her

post #1 of 6
Thread Starter 
I'd like to say thanks for letting me in!
I'm 30 and of course from Iowa. I work in the construction industry where I do sewer work. I like fishing, hunting, drinking beer and of course eating good! Im happily married and have a little one that is my world.
I received my first smoker 3 years ago for Xmas. It was a electric smoker by master built. Really not impressed with how it works. It's just not to my standards. I'm trying to find my next unit, thinking wood burning side box. I love learning this newer addiction. I hope to learn more here.
post #2 of 6
Quote:
Originally Posted by IowaBrad View Post

I'd like to say thanks for letting me in!
I'm 30 and of course from Iowa. I work in the construction industry where I do sewer work. I like fishing, hunting, drinking beer and of course eating good! Im happily married and have a little one that is my world.
I received my first smoker 3 years ago for Xmas. It was a electric smoker by master built. Really not impressed with how it works. It's just not to my standards. I'm trying to find my next unit, thinking wood burning side box. I love learning this newer addiction. I hope to learn more here.

Brad welcome to SMF Check out the weber Minis they can produce some of the best food.Easy to build

Richie

post #3 of 6
Thread Starter 
Does the direct heat with all webers impact the smoking process or how do they really work?
post #4 of 6
Quote:
Originally Posted by IowaBrad View Post

Does the direct heat with all webers impact the smoking process or how do they really work?

With my Mini I can hold 225 to 350 with no problem.Check out some of the threads, on cooks that were done in a mini.Don't go by just me I am sure some of the stick guys will be along.Do a lot of reading.

Richie

post #5 of 6

IowaBrad.......raised near Lake Okoboji here

 

Your question to Tropics is a good point.  The heat will affect the food and the smoking by cooking too fast if you don't limit it.  By reading thru the post you will see where people either use diffusers or water pans to suppress the heat from the source to keep the unit around 220-240.

Mini can be mini-wsm       http://www.smokingmeatforums.com/f/3163/mini-wsm

or UDS/mini UDS              http://www.smokingmeatforums.com/f/199/uds-builds

 

I did a lot of reading and used ideas from everyone's post to build my UDS's.   There is a wealth of knowledge here, just take the time and ask questions.  You will be one of those someday helping others.

 

J

post #6 of 6
Thread Starter 
Thanks jaybird
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