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Grill'n Texan in Northern California

post #1 of 8
Thread Starter 
I have had desire to try smoking for quite a while. Always been a Griller from way back when. My firs BBQ grill was a hand-me-down from my parents. They bought this cooker soon after they married and kept it cookin for many years. I think the maddest my father ever got at me was the day I decided to clean the little cast aluminum cooker down to bare metal. That was twenty plus years of seasoning gone in one afternoon. I still have this cooker and use it all the time.
As for my debut in smoking, that happened tonight. I talked my son into buying me a Brinkman Smoke’ N Pit a couple of months early for fathers day. All I have used it for before tonight was grilling. Tonight I was at the store picking up a few things and on a knee jerk decision bought a 5 lb. chicken. I knew the (very) basics of smoking and jumped right in. All was going well but I wanted to find info about “how long to cook.†I googled Smoking chicken and that lead me to here. Been reading for over 3 hours.
One question I have is most of the veterans mention smoking at a certain temperature, but my smoker only has a thermometer that shows an “ideal†range. I there a website where I can buy a thermometer with specific degree markings?
I am looking forward to being a part of this community.

post #2 of 8
Wewlcome, there is much to learn here. First is to get Jeff's 5 day course. As far as a thermometer is concerned there are many choices, just do a search on this site. You will find what you need.
post #3 of 8
Walmart has a decent replacement thermometer for like 15 bucks.
post #4 of 8
Welcome to the forum. Don't forget to take pics as you are smoking. We all love Qview!
post #5 of 8
Welcome to SMF! Glad you found us!

I place the probe from a $20 digital thermo in the cooking chamber to measure the temps in my smokers.

Hope this helps!

Take care, have fun, and do good!


post #6 of 8
Welcome to the SMF, you're gonna have a great ime learning and sharing. It is true that we smoke by temp and not time. Invest on a decent aftermarket therm, and also some type of meat probe. The therm will give you the temp at the rack, and the probe will give you internal temp on the meat. Not knowing exactly the layout of your smoker, I can't recommend a cabinet therm. Meat probe therms are available at Lowes, Wally World and the likes. Be sure and calibrate any new therm.
post #7 of 8
Welcome to the SMF! I recall seeing adjustable BBQ thermometers on ebay.....adjustable meaning that you can do the boiling water test and then set the therm to 212* so it will be accurate. They were the type that bolt to your smoker lid and have about a 2" probe on them.

If you go that route, place one....or even two....down towards the bottom edge of your door....close to grate level.....and just ignore the factory thermometer that came with your S-n-P....most of them are junk anyway.

Search around the charcoal forum and read up on some of the mods for your smoker....there are lots of folks here that turn out some great Q on the Smoke-n-Pit......with a few simple mods.

Hope this helps!

post #8 of 8
Welcome to SMF as the others have said get a couple digital thermometers and use one for smoker temp and one for the meat the therms that come with most smokers are junk
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