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S!~ Smokers

post #1 of 15
Thread Starter 
I'm new here. I just got a brinkman smoker grill... the one with the firebox on the side. I got this on father's day, and I've done four smokes on this thing. Chickens, a pork shoulder, some ribs, and a beef roast. I'm not quite happy with my results. I'm afraid I'm over-smoking the meat, but I really love doing this and my wife and I have fun getting everything ready... anyway... we really want to get this figured out. So any help would be... well helpful... lol. You can call me a dumbass... just smile when you say it. biggrin.gif
post #2 of 15
Welcome to SMF glad you joined us. Nobody here will call you those names we were all new to smoking at one time or another and many of us had the same problems and somebody here helped us and most of us are here to keep learning and help others. One of the biggest things people do is add to much wood and have billowing white smoke pouring out and that is not needed or wanted. Just use a few chunks or a handful of chips at a time all you want is a thin blue smoke or no smoke at all if you can smell the wood so can the meat. Different types of wood will give different amounts of smoke flavor as well. Fruit woods tend to be a very light smoke as does alder and then you have oaks, pecan, cherry, and hickory kinda in the middle and mesquite on the full flavor side. Thats a matter of personal taste once you get the procedure down you can play with them and see what you like with what meat. How is your temperature control going and what kind of thermometers are you using? You will find lots of info here and lots of people willing to help with questions. There are also some great recipes to be found here
post #3 of 15
Thread Starter 
thank you for not calling me something... I have the stock thermometer on the grill. Not really very accurate. I've been using the bag-o-wood I get from walmart. Hickory, and Misquite. I've tried the fruit chips... apple and cherry. I'm glad to be here, and I hope I can learn how to do this right. I want to be the guy everybody talks about at the family reunion...lol. I appreciate your response. I do shift work at a coal mine, so I'm up tonight... I go on nights tomorrow night... I will have many questions over the coming weeks and months... thank you again for the welcome.


post #4 of 15
It won't take long and you'll be turning out all kinds of awesome food from that smoker. A couple decent thermometers are needed one for the smoker temps and one for the meat some people use only one and move them around but two is much easier. Many of us use digital meat thermometers with the long wire and probe on the end available at Home Depot, Lowes, Walmart and lots of other places. The stock thermos on most smokers are way off. You will find most of us smoke to internal temps and not by time for most things.
post #5 of 15
Sign up for Jeff's 5 Day Ecourse its on the left side of the page it has lots of good info and its free.
post #6 of 15
Thread Starter 
wow... thank you.. I didn't expect anybody to be up at this time of night... Thanks for the information.
post #7 of 15
welcome to smf ask away and show us what ya got. we like to share and we like pics.PDT_Armataz_01_34.gif
post #8 of 15
Welcome aboard! ..and don't worry about night shift...there are folks around here just about 24-7.
post #9 of 15
Welcome to the SMF. All the smoking information you need is right here and free for the asking.
post #10 of 15
Welcome aboard! Lots of good info on here to get you going in the right direction.
post #11 of 15
Welcome to SMF. Glad you joined us.
post #12 of 15
Welcome to the SMF! I also recommend you take Jeff's 5 day e-course. Its a super place to start. PDT_Armataz_01_34.gif
post #13 of 15
Welcome aboard Raistlyn....glad ta have ya here!
post #14 of 15
Welcome to SMF.
post #15 of 15
Welcome to SMF. Glad you joined us Raistlyn....
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