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Beginer in KC!

post #1 of 11
Thread Starter 
Hello all-

Im new to the art of smoking...have been using a ECB off and on for years. I wanted to upgrade to a offset and found my self in posesion of a Chargriller w/ fire box...not sure if it was the best purchase, but its mine none the less! First go at it was this weekend...not to happy with the results. I ended up with a turkey that is almost black and a smoke flavor that is too strong. I should have done my research first! Some changes im planning to make for this weekend include....using mostly lump charcoal and some wood (vs. using all wood which is what i did this weekend), adding a baffle to the fire box (need some help on this, not sure how it should be done), cutting off the smoke and just using heat at some point. Looking for some sugestions and to learn from those that have gone before me!!! Thanks for the input!! MIKE
post #2 of 11
Hi Mike,

Welcome, new guy here also & LOTS of opinions, articles, threads, etc.
on just about everything you could thing about smoking meats & other stuff. It has been very helpful to me.

post #3 of 11
Welcome to SMF! I didn't think there was such a thing as a beginner in KC, I thought you were born with it! Good luck getting your smoker tuned up. I'm sure somebody with experience with your gear will be around soon.
post #4 of 11
Welcome aboard to SMF Mike,it you want some sugestions about smoking you came to the right place,this is the forum to be in.If you have any questions feel free to ask.
post #5 of 11
Welcome to the SMF!! Check out the mods you can do to that griller:

The mods really helped mine!

And the 5 day ecourse is full of great info!!! and its free!!
post #6 of 11
Hello and welcome to SMF Road.

Yes, unless you pre-burn wood to coals stage, you're gonna get creosote/tar soaked food. Even with a lump heat source you can still add too much unburnt wood and end up in trouble. Go gentle on the wood and make TBS. You should usually just be barely able to see white clouds!
If you smell smoke... you are smoking.

I see a link to mods has been given already. Keep your smoke thin and blue, and the temps up for poultry.
post #7 of 11
Welcome roadog24,SMF is the place to be, ask questions and just sit back and wait for answers
post #8 of 11
Welcome to the site.......Lots of great info here.... I am sure someone will have answer for you.....
post #9 of 11
Welcome to SMF. This is THE place to be.
post #10 of 11
Welcome to the SMF.
post #11 of 11
Welcome to the Smoking Meat Forums...!!!icon_smile.gif
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