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Been lurking the site for years, finally decided to make it official

post #1 of 6
Thread Starter 
Louisiana born, Texan that learned the art of charcoal and smoke from a Californian. Figure that out if you dare. Started with a bullet smoker like most I'd guess. Bought my first vertical New Braunfels about 8 years ago. The firebox finally rusted off of it this summer so I sealed it up for use as a charcoal grill. Been looking at Old Country BBQ Pits in Academy for about 2 years and finally made the investment last night. I seasoned it and burned it in last night with some SRV playing low and Shiner beer. About to smoke my first turkey of the year now. I can say from the initial burn in, the temperature management alone makes me happy with the $399.99 spent. [IMG]
post #2 of 6

Cervezamoney, welcome to SMF!  However you learned to smoke is a fun story but loving to smoke is where the passion resides.  Sounds like you've got a great new toy to start turning out your own delicious offerings again to everyone's taste buds.  Looking forward to seeing pics of the inaugural turkey smoke. 

 

Have fun!

 

Ray

post #3 of 6
Thread Starter 

I have looked at threads about recomended upgrades and feel I have a pretty solid start with this unit. My first manor of business is getting more accurate temp readings closer to the cooking grate and from firebox to stack/chimney. As my chimney is level with my cooking surface. Would a thermometer where the chimney is welded to the chamber be a bad place? Lower portion of the elbow if I'm being clear... Or is low on the lid the safest bet? Thanks
post #4 of 6
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

Cervezamoney, welcome to SMF!  However you learned to smoke is a fun story but loving to smoke is where the passion resides.  Sounds like you've got a great new toy to start turning out your own delicious offerings again to everyone's taste buds.  Looking forward to seeing pics of the inaugural turkey smoke. 

Have fun!

Ray
post #5 of 6

texas.gif  Good morning and welcome to the forum, from a warm day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

 

 

Gary

post #6 of 6

Welcome servezamoney!!:welcome1:

 

 

The best place for a Therm would be to have a wireless Digital Therm probe not too far from where the meat is. Many of us use a Maverick, like the model # ET-732. It has two probes---One for the Smoker Temp, and one for the center of the meat to measure the Internal Temp of the Meat.

 

 

Bear

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