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Another new member checking in

post #1 of 14
Thread Starter 
Hello! I am VERY new to smoking, and in fact just bought and assembled the big smoky mountain series outdoor propane unit, but have yet to fire it up even to break it in.

I deer and goose hunt, and have quite a bit of venison and breasted geese in the freezer. Couple that with being in the 40 plus age of "what can I do with my spare time" and love of smoked meats I've tried in the past, and here I am. I am definately looking forward to not only smoking my game, but ribs, chicken and fish as well.

Hello again to all of you. I appreciate having a forum to learn more and hopefully someday help out some other newbies who will be going through what I am right now, which is learning the basics.
post #2 of 14
Welcome to the forum. biggrin.gif
post #3 of 14
Welcome to the SMF.
post #4 of 14
Welcome. You have definitly made a big move by joining this site. Everyone is very nice and eager to help. You might check out the 5 day ecourse. Very helpful. I have smoked a few venison loins and a ham among other things and love the smoked venison as well.

post #5 of 14
Welcome to the forum dmger14!smile.gif
post #6 of 14
Thread Starter 
Thanks guys!

I have a few questions in getting me started.

First, I read that to break in the smoker, it's good to spray with Pam and cover the water bowl with foil. Should I spray the entire inside with Pam or just the racks, and wipe the inside after running a few baskets of chips in or no?

Second, what is a good meat thermometer to get, not too cheap or expensive? BassPro has a remote unit for $35. Is a remote the way to go?

Thanks for any advice you can give me!
post #7 of 14
Welcome PDT_Armataz_01_37.gif

It is really nice to have a dual, remote thermometer. The Maverick ET-7 is what I have, and is one that a lot of the people here like. The Grill Right and the Oregon Scientific are good too, from what I have heard. Only thing is, they are just single probe units. It is nice having a dual unit. One to monitor the house temp, and the other for the IT of the meat you're smoking. It has also been said that you can never have too many thermometers. I recently picked up one like the $25 model at Bass Pro, but I got mine at Target for $17.
post #8 of 14
Welcome to SMF. This is THE place to be. Wipe EVERYTHING done with vegetable oil or spray with pam. Lineing water pan with foil just makes cleanup easier. Get that puppy hot and enjoy.
post #9 of 14
Thread Starter 

I did some research and see that the dual thermometer will work on meats of different thicknesses, which is excellent for me. I got the big smoker so figure I'll be doing quite a bit each time out.
post #10 of 14
Welcome! Loads af good info and people here.
post #11 of 14
Thanks for joining us at the SMF. Plenty of great folks with some expert advise and tips, and some laughs too! Read around the forums, plenty of good reading/review.
post #12 of 14
Welcome to the forum!! I have a feeling your going to like it here......I'm here more than I should be sometimes!!
post #13 of 14
Welcome again to smf. You will love this place!!!!!!!!!!
post #14 of 14
Welcome to SMF! Enjoy the forums!

Take care, have fun, and do good!


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