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Done grillin'!

post #1 of 12
Thread Starter 
Hi folks, I saw the History Channel's history of barbeque on Friday, bought a Brinkman Smoker the next day and will season the cooker this week. First on my list is a big, fat, thick chuck roast, then ribs of course, then who knows? Any tips on sauce? How about flavored chips? I bought Kingsford "competition" briquets and some hicory chips. Really don't know how to get started. Could use some advice. Thanks, Flintlock
post #2 of 12
Welcome Flintlock! The best info I can give ya is to sit down for about 16 hours and read the forums about charcoal smokers and the beef section, there's tons of info to take in. That will get ya headed in the right direction.. enjoy!!
post #3 of 12
You should check out the free 5day ecourse on the left hand side of the page. Once you have that done. ( can be read in less than an hour ) You will need a rub for the meat.

Pick your cut of beef and viola! Yer on the way!!

Ask us any and all questions cause we love to answer. In payment you can post some qview ( pictures ) Which we love to see. Especially of a persons first smoke. The beauty of low and slow is You have time to ask questions as the smoke progresses and We have time to answer long before the meat is on the table.

Welcome to the SMF by the way. PDT_Armataz_01_01.gif
post #4 of 12
What Gnu-Bee said! ^^^
post #5 of 12
Welcome to SMF. Glad to have you here.
post #6 of 12
Aloha, Glad you could join us. ^^^^^^^You've already gotten great info as to starting up. If ever you have a question, just ask and remember to post Q-views when you can. We like pictures here. Have fun PDT_Armataz_01_34.gif
post #7 of 12
first off welcome to SMF. You'll like it here there are alot of good people here that will teach you just about everything you need to know about smoking. Like gnubee said the 5-day E-course is very informative. So get reading and start smokin.
Welcome To The Addiction.PDT_Armataz_01_34.gif
post #8 of 12
Welcome to the SMF. Nice to have you aboard.
post #9 of 12
Welcome to SMF. Glad you joined us.
post #10 of 12
Good luck.

I typically recommend starting with chicken and sausage (maybe a fatty too) simply because they only take a couple hours or so.
post #11 of 12
My only advice would be to either mix the hickory with a fruit wood or make sure u dont use to much of it, hickory can tend to take over and is mostly the type of wood that oversmokes a piece of meat (been there done that) Welcome and make sure you get some pics !! PDT_Armataz_01_34.gif
post #12 of 12
OP posted that in June. Since then he had a couple smokes he wasn't happy with. Haven't seen him in awhile. Hope he didn't give up
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