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Brand New to Smoking

post #1 of 19
Thread Starter 
Hey all. I have just recently decided to dive into smoking. I have been doing a fair amount of research, and came across this site. Looked great, so I joined.

I have a GrillPro offset smoker that I just assembled this morning and am planning on using this weekend. Probably a couple whole chickens to start. What (if anything?) do I need to do to season the smoker? Thanks for any advice in advance.PDT_Armataz_01_34.gif

My hometown is Sedalia, MO, but I am a fourth year veterinary student at the University of Missouri, so I currently reside in Columbia, MO.
post #2 of 19
Welcome to the forum.
post #3 of 19
Welcome to the forum. Tons of useful info. If you can't find an answer in a search someone will be along to answer any questions. Go Tigers!!biggrin.gif
post #4 of 19
welcome to smf!!! i use dawn dish soap and first wash with soapy rag, towel off and have all pieces in place, racks etc and get a fire goin in the firebox just as if you were gonna smoke, try and get it 250 or above for an hour. add a couple would chunks to the coals and then let smoke for a couple more hours or more and you should be all seasoned up. ck the forum for mods for your smoker, maybe you be in terested in some of them. also ck out the free ecourse. jeffs rub n sauce are great if u are interested . cant wait for you to share a smoke with qview!!!
post #5 of 19
Welcome to SMF
post #6 of 19
welcome to the forums!!
post #7 of 19
Welocme to the forum, lots to learn here.
post #8 of 19
Welcome!! Not familier with the Grill Pro model, but you might want to look in the Charcoal Smoker section to see if anyone recommends any upgrades. I did a few to mine and it made a huge difference.
post #9 of 19
Welcome to SMF. You've come to the right place to learn all about smoking.
post #10 of 19
Welcome to SMF..you will enjoy and learn alot good people here.
post #11 of 19
I also have a Grill Pro offset smoker. Love it so far. I have not made any mods yet. Does your smoker look like this pic.
post #12 of 19
Thread Starter 
Yep. That is it exactly. I can't wait until mine has smoke coming out, like in your pic.

Thanks, everyone, for the welcoming!
post #13 of 19
Welcome Cow Doc.
post #14 of 19
Yes, take the free course. I didnt take it for like 2 months I was frequenting this site. When I did , I was like Duh, shoulda done this earlier. You picked a great and potentially bankrupting hobby. You wont be satisfied until you turn that extra bathroom into an indor computer controlled (by remote of course) smoke house. Check out ABT's I strongly recommend..
post #15 of 19
Welcome to SMF! =o)
post #16 of 19
I think you are the first other person to mention this same smoker. I love mine so far. I added some hooks to the front shelf- it had no place to hang equipment. My old grill just sits on the corner of the deck looking sad-like I am cheating on her every time if fire up the new one.
post #17 of 19


I am wanting to learn to smoke all different kinds of meat. I would like to get a traeger but--They are quite spendy. Would someone have a suggestion for somthing that would work similar to a traeger but without that kind of price tag?
post #18 of 19
After washing, drying and before fireing it up you might want give it a good spray all around the inside and the grates as well with some pam or rub everything down with a rag full of veggy oil. And welcome to the forum.
post #19 of 19

Roll Call

PDT_Armataz_01_36.gif Dear Cow Doc, Welcome and happy smoke rings from Sedalia, MO. I know that as a vet student you have lots of time on your hands?? Ha Ha. I have a BS in Agric Educ from UMC and MS in Ag Educ from Univ of NE-Lincoln. I would suggest that as a "student of smoking" plan for success and prepare to salvage mishaps. I had some "Road-Kill fatties" before getting the rolling up knack. Fatties go a long ways to helping a good smoke. I am also new to smoking and after 8 briskets now, I am learning to do chicken leg quarters. On my first brisket, the session got rained out after about 7 hr; so I salvaged it by finishing the brisket in the oven. Do yourself a favor and get a good remote thermometer. I like to do other things besides watch a smoker; I also use it to keep an eye on the stuff I finish in the oven. (Remember This because it can save you a lot of time.) I like to do the briskets ahead of time and then reheat them. (Nuke'em). Keep an eye on the ABT threads and the like. I suppose you could manage to collect plenty of "Oysters" and learn to smoke them also? Semper Fi from Class of 1972
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