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First post, and first smoke on new smoker.

post #1 of 18
Thread Starter 
First post for a newbie smoker.

I've had a Brinkman electric drum smoker for a year and a half now, and last week the element died.

I was never happy with the temps I could get with the electric, and added charcoal and such to get better temps. With the death of the brinkman I had an excuse to get a new smoker, and better yet, my bride bought it for me.

I picked up a Perfectflame gas smoker, and I am trying it out tonight with this beauty.

Just shy of 4lbs of pork loin perfection.

Rubbed it with mustard and made a rub for it. I was on a tight time schedule being that I had to start after work.

Meat met smoke at 5:20pm and I am waiting on 145-150 to pull it.
Hopefully a q-view soon.
post #2 of 18
nice! hope to see some qview soon...nothing better then pork loin IMO

I have a brinkman myself that i got a few weeks back..so far i have had to probs maintaining good temps but they are made very cheap..I'd like to get a gasser myself but money is tight.
post #3 of 18
Thread Starter 
My problem with the brinkman was when it was cold outside, I really had to work to keep up the temp. In the spring or summer it was great.
post #4 of 18
Looking forward to the qview, I see by your name you might be an archer!
post #5 of 18
Thread Starter 
Got a newb question.

Can I leave my analog meat thermometer in the meat while it is smoking?

I've always just tested the meat when I guessed it was almost done.

I calibrated it again tonight in boiling water and it worked just fine.
post #6 of 18
Welcome to the SMF, and congrats on your new smoker. I've moved your thread to roll call, this will give everyone a chance to welcome you aboard. It's all good my friend.
post #7 of 18

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 #8 of 18
Welcome to the SMF,We are glad to have you onboard
post #9 of 18
Delicious cut of meat!!! And a great choice of beers too!!!!!points.gif
post #10 of 18
Welcome to the SMF. Good to have you here.
post #11 of 18
First off welcome Xring 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 #12 of 18
Welcome to the SMF. Enjoy your stay.
post #13 of 18
You didnt leave your temp gauge inside the smoker did you?

I left one in a pork shoulder on accident 2 weekends ago, and it wasn't pretty
post #14 of 18
Thread Starter 
It came out tender and juicy, but not particularly pretty. No real smoke line, I was disappointed in the color. It was super tasty and I look forward to the left over sammies to come this evening.

Sorry for the bad pic. I neglected to shoot a pic of the whole thing last night.

Smoker is a perfect flame, and I am located in east tn.
post #15 of 18
Thread Starter 
I'm thinking brisket this weekend.

Disregard the Mosin Nagant rifle, and swiss army knife. The pic was a joke for another forum where I claimed that I cooked the hunk o beef over an open flame using only the bayonet.PDT_Armataz_01_36.gif
post #16 of 18
Welcome to the forums X and congrats on the new smoker. That loin looks real good to meand i'm looking forward to your brisket
post #17 of 18
Welcome from Pittsburgh, PA
post #18 of 18
Welcome to SMF. Glad you joined us. Good looking qview.
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