or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Introduction
New Posts  All Forums:Forum Nav:


post #1 of 17
Thread Starter 
My name is Daniel I am 35 and live in north Idaho. I am originally from Florida. My reason for gettion on the forum was the last and only bbq resturant closed and I really like a good bbq sandwitch every now and then. I currently do not have a smoker I am using my brinkman 4 burner gas grill. I just take out the grates on the left and put cookie sheet full of wood chuncks and chips right on top of the burner. I put the meat way on the other side. I also put a sheet of foil over the vents in the rear. This helps keep more of the smoke in. I have only done it once. I will try it again tomorrow. Let me know if you have any questions or suggestions.
post #2 of 17
Welcome to the forum Daniel, it's a great place to learn and help others learn
post #3 of 17
Welcome to the party Daniel good to have ya
post #4 of 17
Welcome to the SMF Daniel,We are glad to have you onboard
post #5 of 17
Daniel welcome to SMF Florida is warmer than where you are biggrin.gif Sounds like your getting into it as far as foil over the vents remember you don't want to choke off the exhaust. Thin blue smoke is what your after just a thin blue or no smoke and just the smell if you can smell it so can the meat. Holding in the smoke can lead to creosote or stale smoke and that doesn't taste good. Have fun and happy smoking
post #6 of 17
Welcome Daniel.Glad you found are hideout..SMF...
post #7 of 17
First off welcome Daniel to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #8 of 17
Welcome to SMF. Glad you joined us.
post #9 of 17
Welcome aboard, Daniel.
post #10 of 17
Welcome to SMF. Glad to have you with us. As Piney said you dont want too much smoke - When I use the BBQ to smoke, I put foil packets of chips on one burner with holes punched in the top to let out smaller amounts of smoke. When one is done just grab the tongs and trade it out
Have fun
post #11 of 17
Welcome Daniel, stick around and you will turn out such great BBQ you will ever wonder why you went out to eat when you could do it at home and better!
post #12 of 17
Thread Starter 
Thanks. I feel a little like that already. I have not eated a good steak in a resturant in 4 years. They are overpriced and dry. I just kept buying steaks and grilled them myself. I can now cook a steak on a grill better than 95% of the resturants I have ever eaten in. With as much support as this site offers I should be able to learn the art of smoking quickly with minimal errors. Thanks for the support.
post #13 of 17
Thread Starter 

Thanks for the advice

The only reason I foiled off the vents was to keep a little more heat in and control the smoke. There is a hole on the end of the grill where a rotisserie would go. I was trying to drive the smoke across the chicken and out that hole. I was not aware that to much smoke was a problem. I thought the more the better. I will take pictures of my setup cause tomorrow I am going to do another chicken. This time I hope the skin comes out better. This last time it was tough and could not be eaten. Looked great though. Some of the guys in the chat room told me today that I need to be smoking at a hotter temp. I was at 200-220 for 4.5 hours. They told me to up the smoking temp to 275-300 and my cook time would decrease to about 3 hours. I just want the chicken to stay on the grill long enough to get a good smoke flavor. The white meat seemed to tast of smoke more than the dark. I don't know if that is normal or the way it was laying on the grill. Any advice you can give will be appriciated. I am going to attempt a turkey this thursday.
post #14 of 17

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #15 of 17
Welcome to the SMF. Enjoy your stay.
post #16 of 17
Welcome, Daniel. Glad to have you aboard.

I've been here only a very short time, but I can't tell you how much I've learned from these guys in that time. I'm sure you will too.
post #17 of 17
I'm glad you found us, Daniel. Welcome and happy smokin'!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Introduction