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Hello and thanks I am Well on my way

post #1 of 13
Thread Starter 
WEll I joined up a few weeks ago and have been dilligently reading everythign I could on the site. I have actually been smoking for about 6 weeks now, ussually once a week. After my first Brisket and ribs on the grill but low and slow, the family decided that I needed a real live smoker. So they bought me the Brinkman Vertical from Walmart, it started out as a nightmare by the way, but with help I found here and on the Net I managed to get the piece of.... well I managed to get the product to work half way decently. Oh I am in GA east of Atlanta and have a yard full of trees to use for fuel, I think it is some type of maple primarily, so no more charcoal and store bought hickory chunks for me. Smoked a couple picnics last week with just the trees and it came out pretty well, not as smoky as Mesquite or the hickory I think but it gets the job done and its free. :)

Thanks for all the help and ideas thus far.
post #2 of 13
Welcome to the SMF Familyicon_exclaim.gif

We love questions here if you have any please ask.

You should check out Jeff 5-day ecourse lots of info therePDT_Armataz_01_37.gif
post #3 of 13
Congrats on the "graduation". Just wood spells disaster... if you can roast it out first, that's OK, but fresh cut wood can take a year, depending on diameter, to season. Don't risk a bunch of meat on it. Enjoy!
post #4 of 13
Richtee hit the nail wright on the head.PDT_Armataz_01_34.gif
post #5 of 13
Welcome Morris -

Once you get comfortable with that thing you'll love it! I wouldn't use green wood tend to make to much creasol.
post #6 of 13
Welcome to SMF! Glad you found us!

Take care, have fun, and do good!


post #7 of 13
Thread Starter 
Thanks but no green wood for me, only using the stuff that has been on the ground for a while and dry and is well seasoned.

I did do the 5 day course a few weeks ago, it was a great primer and answere a lot of newbie questions I had.

My first question is over in the Beef section, doing a packer and needed a little advice. If you havent already seen it take a look when you have time.
post #8 of 13
Hi Morris!...Welcome to the SMF!...PDT_Armataz_01_34.gif...Glad to have you aboard!...You're gonna love it here...

Until later...
post #9 of 13
Thread Starter 
Thanks Coley, this weekend I am going the whole 9 yards. PReviously I have only done the meat, a picnic, or brisket flat, or chicken. This weekend, I am doing wicked baked, smoked beans and a 10 pound packer, I may even throw in some stuffed jalepenos, if I can figure out exactly how to do it.

Oh by the way I scraped up the donation for Jeffs rub and will be trying that this weekend also, in fact I rubbed the packer on Monday, so it should be very tasty by Friday when I smoke it.
post #10 of 13

Looking foward to the pics

Hey post a lot of pics ask questions if you got them
Good luck and Good smoking
post #11 of 13
Welcome, Morris! It sounds like you've already found out how much help you can get from the folks at SMF. icon_smile.gif Ask whatever questions you have and someone will come up with the answer for you. Glad to have you with us.
post #12 of 13
Welcome to the SMF. Looks as if you're getting into the smoke. Good deal my friend, stick around, it only gets better!
post #13 of 13
Welcome to SMF! You sure to have the dedication! You'll be great sauces!
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