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Another FNG BBQ'er

post #1 of 16
Thread Starter 
FNG = (Friggin new guy)

Hi everyone, I am Randy (phishisgroovin), I am the owner of (Link Removed). One of the members of my site put the link to this forum in my forums and I really like it, since we have a recipies and Smoke forum there also I figured i would join here and make the networking a little larger lol!

I added a link to this site on my affiliates page too.

I recently purchased a Char Broil pit, been cooking whatever i can in it, Except chicken. PDT_Armataz_01_32.gif Chicken doesnt fancy my taste buds coming out of that thing. Tastes like metal right now because its still fairly new and so am i to bbq'ing. My pork has been turning out extremely well coming from all my attempts so far, I am really unsure if i like that char broil still, but i will figure it out soon enough.

I will try some 4 year seasoned Mple from my friends house probably tonight or tomorrow night when i get back from salmon fishing. I will smoke up some fillets and Feast on the fruits of my addiction hehe! icon_mrgreen.gif Smoked Salmon.

BTW: I built Down Yonder BBq dot com for that other newbie. lol!
post #2 of 16
icon_biggrin.gifWelcome to smf hope to benifit from some of your fish smoking knowledge.
post #3 of 16
Always nice to see another fellow fisherman joining the SMF. Hope you can post some Q Views soon!
post #4 of 16
Welcome neighbor .... lots of friendly people here who love to answer questions and share info
post #5 of 16
Welcome to SMF!
post #6 of 16
Welcome to SMF! This is a great place to learn more and to share what you know. Glad to have you with us. icon_biggrin.gif
post #7 of 16
Welcome aboard the SMF.
post #8 of 16
Welcome Phish -

Did you season that smoker before you started cooking on it? If you didn't that could acount for the off flavors. There's alot to learn and this is the place to learn it! ENjoy!
post #9 of 16
Hey, glad you joined us!
post #10 of 16
welcome FNG!!!! cool.gif

post #11 of 16
Welcome to the site.
post #12 of 16
Thread Starter 
Thanks everyone for the warm welcome, I did season the BBQ prior to using it, But since they used so much antirusting crap in it I didnt manage to season it long or hot enough.
I ended up dumping in two bags of charcoal and some wood and just let the thing burn in overnight. I left the nasty chicken on the grill too and let that burn into charcoal as well lol!

The next day i put a coffee can full of pellets in there and let that sason the metal also, but since Char Broil's Quality in Metal fabrication isnt what i would say is quality, I will be building me a hick Type smoker real soon with a food grade 55 gallon drum and a 19 gallon drum.
Just have to come across a few of them, I may even use my buddies welder and shop tools to make a smoke cabinet with removable meat racks. I am handy enough that mine will be superb quality compared to Char Broil's half axxed quality.
post #13 of 16
Hi Randy! Welcome to the forum.smile.gif

When you make your new smoker, take lots of pictures for us.icon_mrgreen.gif
post #14 of 16
hello randy

i am the guy who posted the link to this site on your site wff i go by dogtuk over there glad to see ya over here this is a great site a guy can learn a lot here btw my name is huey i live over in forks if you need any help just ask i will try and help you out later

post #15 of 16
Randy, what did you season your unit with?

Here is what I would suggest-

1) Get a good degreaser (like Greased Lighting for grill & BBQ's) or a pressure washer and clean that food chamber out really well.

2) Build a good sized fire in the side box and allow the heat to dry out the food chamber.

3) Once the food chamber is dry, give everything (top, botoom, racks, etc.) a thin coat of vegetable oil (for this I use a 3 or 4 inch paint brush and some veg. oil poured into a bowl).

4) Build a moderate fire in the firebox- you don't want the food chamber temps to exceed 400* or you will just burn off the veg. oil. Allow the fire to die out and the smoker to cool down on it's own. If you got the veg. oil into every nook and cranny, you should be good to go or you could give everything anouther coat of veg. oil and repeat the seasoning process.

You should be ready to go and you shouldn't be able to detect any metal taste in your food.
post #16 of 16
Thread Starter 
I used alot of heat and more heat from a nice hot fire, then the next day I also used 2 more bags of charcoal and some Pear tree branches i had in a pile from a couple years ago.
I cant taste anything but the meats now that i did this, the inside of the bbq is perfect now.
I dont care much about the outside of it, its what comes out of the inside that counts hehe!
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