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Hello from Alabama

post #1 of 10
Thread Starter 
Hey guys...

Just discovered this forum yesterday. I recently purchased a new Bar-B-Chef offset smoker, and I was looking for a thermometer for it when I stumbled across this site.

Man... the things I didn't know about smoking. I've always just "winged it"...lol. Lucily I've always had some pretty good results, but I can tell now that I'm about to try all kinds of new stuff. I love to cook all types of food, and grilling outside with some frosty beverages ranks at the top. I'm really looking forward to reading some and trying out some new recipes... Maybe I can even add my own from time to time... I don't like giving away too many secrets though....lol.

One thing I've noticed a lot of you use from reading some posts, is the digitl meat thermometers. I've never tried one, so if y'all won't mind giving me some insight into those... Do y'all just leave them in the meat the entire time, with the cord stretching out the grill to the monitor? Does this not let out smoke? Like I said... I'm a newb to the "proper" ways... After finding this place, I guess it's time to start doing it right.

post #2 of 10
Welcome to SMF QuackBArk LOL!

Well, usually you'll have a couple digi's, or a dual channel one <Et-73 I think> Monitoring pit AND meat internal temps. I get by with one for now, but I can put my hand on my smoker and be within 15°. Experience is a great teacher!

Read and learn and ask what ya can't find! Enjoy your time here!
post #3 of 10
Welcome to the forum Duckdawg....looking forward to your input and Qviews.smile.gif
post #4 of 10
Welcome aboard............Digital thermos are great............ The remote unit ones are even nicer................
post #5 of 10
Welcome to the SMF, always glad to see another wired up smokee.
post #6 of 10
Welcome to SMF. Be sure to share the photos. Smoked duck??
post #7 of 10
Hi there.. new myself.
Is that your pooch as your avatar?
post #8 of 10
Welcome to SMF. Check out the mods section you should find some ideas for modification that address ports for the thermo cables. and yes you can leave the thermocouple in the meat while smoking
post #9 of 10
Thread Starter 
Thanks for all the replies! I checked out the 5 day ecourse, and it looks to be very helpful. I'm impatient, so I went ahead and just got the whole thing in one day. I also checked out Jeff's rub... looks really good. I'll have to try that soon. He talks about it for ribs, but I'm assuming it will be just as good on some butts?

Texas Smiter... yes, that is one of my dawgs in my avatar. I think she was around 4 years old at the time of that photo. Unfortunatley, I'm fresh out of duck right now, so I'll probably have to wait until next season to try it on the new smoker.
post #10 of 10


Welcome DuckDawg to the smf. Lots of nice folks on here to answer your questions and give advise. Nice looking dog you have there. I duck hunt in the fall also. Still have a few in the freezer yet. Have to find me a good smokin recipe for them.

Happy Smokin

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