Smokin in SOMD

golfnotwork

Newbie

Original poster

SMF Premier Member

Feb 9, 2008

24

10

Clements, MD

• May 4, 2008

• #1

I've been getting lots of good info from this board, so I figured I'd check in and start asking my own questions. I'm Mike and I'm a WV Hillbilly transplant in Southern MD. I've been smoking for about 8 yrs now using an electric ECB, but graduated to the propane GOSM last month. So far, I'm happy with the results. I replaced the wood box with a 10 in iron skillet and it has worked out very well. I've smoked brisket on the ECB two times before, with mediocre results. Today, the third time was the charm. It turned out fantastic and I hope to have some qvue up soon. Looking forward to being an active member of the board.

Mike C.

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• May 4, 2008

• #2

Welcome to the forum, Mike! One thing we do insist on, it Qview

. Just love seeing all the goodies everyone is smoking up.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• May 4, 2008

• #3

Welcome aboard.....................Great place here with lots of great people...........

 

bwsmith_2000

Master of the Pit

OTBS Member

Jul 9, 2005

1,350

13

Santa Rosa Beach, Florida

• May 4, 2008

• #4

Welcome Golfnotwork!
Please post often and don't hesitate to post pictures. We're here for you and look forward to your posts. Again, Welcome!!

 

gobbledot

Meat Mopper

Mar 2, 2008

271

10

East TN

• May 4, 2008

• #5

hey golfnotwork welcome to smf... Glad you are aboard, great bunch of people here with lots and lots of info on everything.... Hey one quick though, I have a GOSM and did what you did with replacing the wood box with a skillet just like you but replaced the skillet with an 8X8 alum pan, now smoke is going in less then 5 min.. Just a thought...

 

travcoman45

Master of the Pit

OTBS Member

Jan 19, 2008

4,118

34

A Holler in North Iowa

• May 4, 2008

• #6

Cool another hillbilly! Yall might wanna go from that cast iron pan (use it fer corn bread yall) to a nice 9X9 cake pan like has been suggested, works really well. Ifins ya get to much smoke, cover it over with aluminum foil with a few holes poked in it. Then, when yer smoke slows way down, pull the foil and giver a shake.

Otherin that, welcome aboard and glad ta have ya! Ask questions, lots of friendly folks here with a slew of knowledge itchin ta help out!

 

golfnotwork

Newbie

Original poster

SMF Premier Member

Thread starter

Feb 9, 2008

24

10

Clements, MD

• May 4, 2008

• #7

I was planning to try the cake pan if the iron skillet didn't work out, but I was pretty happy with the skillet. It took a little while for the soaked hickory chips to begin smoking (approx 15 min), but they seemed to last 4 hrs. I did put a lot of chips in and saw very little smoke. During the smoke, I was a little worried, but as RichTee says, if you smell it, it's there. I went by smell, not sight, for the first time and the results were fantastic. Ribs and brisket turned out good. The ribs had a real nice smoke ring, almost pink to the bone. The brisket had a smoke ring, but not as deep as I'd like. Maybe use the cake pan for brisket?

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• May 4, 2008

• #8

Welcome to the forum Mike, glad to have you aboard.