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post #1 of 19
Thread Starter 
Hey people, just found this forum. Looking forward to spring when i can get outside and fire up the smoker again. I have been smoking meat for around 4 years now. Started with a brinkman. Now have a chargriller pro offset. Have plans to start building a smoker out of field rock this spring. Will keep people posted on progress.
post #2 of 19
Welcome to the SMF!! Check out the sticky on the mods to your Griller!! They really help with heat and leaks!! Lots of friendly helpful folks here!!
post #3 of 19
Welcome to SMF... and why wait for spring?

Fire it up! PDT_Armataz_01_37.gif
post #4 of 19
Thread Starter 
Because we just had another 6 inches of snow and we haven't been above freezing for almost a month. I love bbq but i also like my finger tips and toes. icon_smile.gif
post #5 of 19
post #6 of 19
Thread Starter 
Thanks to all for the welcome. And yes i do have some vague plans for a smoke house/wind block/shelter thing around the next smoker.
post #7 of 19

Welcome TeeOTee

Welcome to the smf. Lots of nice folks here and lots of good answers for help with your questions.

Happy Smokin

post #8 of 19
welcome tee,boy are you gonna hear it from a fellow Iowan(walking dude that is)he gonna think your a whimp for not smokin in the snow!get out there & fire up that smoker.
post #9 of 19
I agree..... North Dakota here and I haven't stopped smoking this winter......But any ways welcome to the site..........Lots of great people and info here..... You will get alot of rubbing on not smoking in the cold........
post #10 of 19
Thread Starter 
Give me a break guys i am from England, not used to this kinda cold yet. Now rain don't bother me none icon_lol.gif

Been looking around other threads and found something i may HAVE to try this weekend. Texas Hunter has pictures of a "fatty". THAT is something i have to try and cook. Last summer i did smoke up a pork loin stuffed with cream cheese and garlic and wrapped in bacon.
post #11 of 19
yup tee, you have to try a fatty-tis a all american snack-like your fish&chips-can put anything in them.
post #12 of 19
Thread Starter 
Cool, guessing you just roll out your meat, put whatever in the middle then roll to make the "fatty" huh?
post #13 of 19
yup & take to a 165-170 temp.I grind my own meat so don't use the store bought greezy stuff.
post #14 of 19
Welcome to SMF; you will enjoy yourself here, great bunch of people !!!
post #15 of 19
Welcome to the forum
post #16 of 19
Thread Starter 
Thanks for all the info and welcomes. I have some questions and not enough time (at work) to get into them. Been using a smoker for a while but has been a long learning curve.

I'm going to try doing some mods to my Char Griller Pro that i found on here. Was thinking it was just me not being able to use the damn thing. After seeing the mods it all kinda makes sense now icon_rolleyes.gif

Will definitely try the whole fatty thing. Have an idea for doing one out of italian sausage with some minced jalepnos and maybe some pepper jack for starters.
post #17 of 19


welcome-and you are right about good beer........cold in new york, but i smoke in detached heated garage.........cheating......
post #18 of 19
Welcome to the Boards! I've been smoking here in Buffalo this winter. I'm definately going to have to come up with some type of windblock. The wind slows down the process a bit.
post #19 of 19
Thread Starter 
I have carried the ECB into a garage that has no door on it before. Problem is we have a car permanently parked in there right now.
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