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Hello to All from Quakertown, PA

post #1 of 14
Thread Starter 
Hi there everyone, my name is Joe and I recently bought myself a Brinkman Charcoal Smoker

I am going to be modding it this weekend to put a 1inch high charcoal grate at the bottom to let more air release at the bottom to get the heat higher and more consistant, I am also going to be installing an actual Thermometer in the lid to combat it only having a vague gauge.

Well, I have never smoked anything before - so I am definitely awaiting a lot of tricks and tips from you experts PDT_Armataz_01_06.gif
post #2 of 14
welcome, you came to the right place
post #3 of 14
Welcome to SMF....nice ta have ya here!
post #4 of 14
Welcome to SMF, Joe. Glad you joined us. It sounds like you're off to a good start already by planning some mods on your smoker. icon_smile.gif
post #5 of 14
Thread Starter 
Thanks a lot - I cant wait for the weekend - going to bust it out for the first time!

Anyone have any suggestions on what I should start with to get my feet wet here?
post #6 of 14
Welcome to SMF Joe. I would suggest to start do a pork butt. It is very hard to mess it up.
post #7 of 14
Joe welcome to SMF glad you joined us. Congrats on the new smoker. You'll find lots of good info and some great recipes here. As Todd said a butt is a great first smoke its a long smoke but very forgiving. I'd suggest picking up a digital meat thermometer or several of them. Have fun and happy smoking
post #8 of 14
Thread Starter 
I am just curious, why would I need several meat thermometers?
post #9 of 14
Smoking should be done to internal temps not times so that requires a thermo in the meat. Many of us also use a meat thermo stuck thru a potato or block of wood set on the grate to actually see what the temps are at grate level. Some of us like a thermo in each piece of meat so we use several at a time this isn't required but makes it easier as we don't have to keep moving the probe to different meats. Seems no two pieces of meat cook the same or at the same time I have had two butts exactly the same weight finish as much as two hours different as far as times
post #10 of 14
Thread Starter 
Wow - great info, really appreciate - (I look really nerdy writing all this stuff down in my notebook that I have written on the cover - SMOKING MEAT!) icon_twisted.gif
post #11 of 14
Hey Joe! Nice to meet you and welcome aboard. Glad you joined us. You came to the best place on the net to learn the fine art of smoking meat. There are many very expert and friendly people here who enjoy helping. Good luck with your first smoke!PDT_Armataz_01_34.gif
post #12 of 14
Welcome Joe. Good info and people here.
post #13 of 14
Hello Joe, and thanks for joining us at the SMF. You'll find plenty of great advise and tips here, and the friendly members are always willing to help out whenever it's needed. It's all good my firend.
post #14 of 14


I am about to retire my 3rd Brinkman. I love using charcoal but I found a real good deal on a propane GOSM.
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