hows it going SMF.. Im a newbie to smoking.. i just purchased a char griller with the side firebox.. What are some advice u can give a newbie? thanks in advance
newbie from ky
- Thread starter Brackness
- Start date
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- May 1, 2007
- 10,099
- 40
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.
How to post Qview to Forum:
When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...
For Step By Step Instructions On Posting Qview Check Out This Tutorial
http://www.smokingmeatforums.com/for...ad.php?t=82034
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.
How to post Qview to Forum:
When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...
For Step By Step Instructions On Posting Qview Check Out This Tutorial
http://www.smokingmeatforums.com/for...ad.php?t=82034
- Mar 12, 2009
- 14,477
- 58
First off welcome 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.
http://www.smokingmeatforums.com/for...ad.php?t=58920
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.
http://www.smokingmeatforums.com/for...play.php?f=127
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
http://www.smokingmeatforums.com/for...ad.php?t=58920
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.
http://www.smokingmeatforums.com/for...play.php?f=127
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
Welcome. My advice to you is to read as much as you can on the forum and ask as many questions as you need to. These are great folks that will help you in any way they can!
Greetings and Welcome to the 'community'.
Enjoy your stay at SMF
Settle in and have fun.
Any questions, plenty of experts... and make yourself at home.
Enjoy your stay at SMF
Settle in and have fun.
Any questions, plenty of experts... and make yourself at home.
thunderdome
Master of the Pit
murman
Fire Starter
Welcome to SMF... I am kind of new here myself. I have a CG DUO with a SFB. I was unable to get a long run for ribs/brisket/Boston butt, due to the ash building up in the SFB and restricting the airflow. I took out the stock charcoal grate and replaced it with a piece of expanded metal.
There were two holes left from removing the stock grate support. Put a bolt through the hole, with a nut, and use that to "clamp down" the SFB lid as it did not seal well with the SFB.
Extending the stack down to near grate level in the main chamber will cause the heat and smoke to flow around the food, not up to the top of the lid, across the lid and out the stack. I used a piece of 3" hard dryer duct and a hose clamp. This required that I take out the rack, but the rack got in the was of smoking larger chunks of meat. I put a hook on my porch rail and hang the rack there when not in use. The nuts come off with my fingers. There is enough "seasoning" on the inside of the main chamber, that I now just slip on/off the stack extension as needed when smoking. I do not use it when grilling.
The stock thermometer are not located at grate level. That is where the food is located, so the thermometers should be there too. I purchased two thermometers on Amazon.com and installed them in the lid just above grate level. Check your thermometers in boiling water to see if they have an error.
Check your smoker/SFB for any open holes and fill them with a nut and bolt, if possible. Control of air flow is what you are looking for. Some folks go as far a making a gasket to seal the main chamber, others use foil to make a disposable gasket. I just let it roll.
I use a water pan to help even out the temp in the main chamber. I set the pan on the main chamber charcoal grate and fill with about 1/2: - 1" of water. Others have made a plate to help disburse the initial blast of heat entering the main chamber. Some turn the charcoal grate up-side-down, hang it from the hooks and raise it up to channel the smoke heat into the main chamber. Lining the bottom main chamber and grate (if grilling) with foil makes it super easy to keep the the smoker clean too. Use a brass brush and oil your grates.
I hope this helps.
Murman
There were two holes left from removing the stock grate support. Put a bolt through the hole, with a nut, and use that to "clamp down" the SFB lid as it did not seal well with the SFB.
Extending the stack down to near grate level in the main chamber will cause the heat and smoke to flow around the food, not up to the top of the lid, across the lid and out the stack. I used a piece of 3" hard dryer duct and a hose clamp. This required that I take out the rack, but the rack got in the was of smoking larger chunks of meat. I put a hook on my porch rail and hang the rack there when not in use. The nuts come off with my fingers. There is enough "seasoning" on the inside of the main chamber, that I now just slip on/off the stack extension as needed when smoking. I do not use it when grilling.
The stock thermometer are not located at grate level. That is where the food is located, so the thermometers should be there too. I purchased two thermometers on Amazon.com and installed them in the lid just above grate level. Check your thermometers in boiling water to see if they have an error.
Check your smoker/SFB for any open holes and fill them with a nut and bolt, if possible. Control of air flow is what you are looking for. Some folks go as far a making a gasket to seal the main chamber, others use foil to make a disposable gasket. I just let it roll.
I use a water pan to help even out the temp in the main chamber. I set the pan on the main chamber charcoal grate and fill with about 1/2: - 1" of water. Others have made a plate to help disburse the initial blast of heat entering the main chamber. Some turn the charcoal grate up-side-down, hang it from the hooks and raise it up to channel the smoke heat into the main chamber. Lining the bottom main chamber and grate (if grilling) with foil makes it super easy to keep the the smoker clean too. Use a brass brush and oil your grates.
I hope this helps.
Murman
etcher1
Master of the Pit
murman
Fire Starter
You are welcome!
I grew up in Western Kentucky.
Where are you located?
If you have any questions, please feel free to ask!
Murman
I grew up in Western Kentucky.
Where are you located?
If you have any questions, please feel free to ask!
Murman
nickelmore
Smoking Fanatic
You have stumbled upon the best forum on the net, (my opinion)
Ask lots of questions, smoke lots of stuff, post lots of Qview.
What part of the Commonwealth do you hale from. I am originally from outside of Owensboro. Misplaced in Illinois for work
Welcome
Ask lots of questions, smoke lots of stuff, post lots of Qview.
What part of the Commonwealth do you hale from. I am originally from outside of Owensboro. Misplaced in Illinois for work
Welcome
murman
Fire Starter
Small world. I grew up in Hartford, KY. 26 miles south of Owensboro on HWY 231.
I have a good buddy that lives on Lake Beshear, in Dawson Springs, Ky and a good friend that lives in Madinsonville.
Born and raised in Madisonville.. This past year I was in Lexington for about 7 months for work.. I was up at the Toyota Plant in Georgetown working...
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