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Semi New Guy from Up North

post #1 of 23
Thread Starter 
Hey folks, been lurking for a bit & finally getting to say hi. I'm Jamie from Truro NS Canada & am in the middle of a smoker build. I got a heavy steel filing cabinet & have the stack on top yesterday. I'm putting 2 of the 4 drawers in the junk heap & hinging the doors for ease of use. The bottom drawer will be dual use- charcoal/wood & a second drawer kept for a gas stove set-up that is removable. I have steel mesh scavenged at work for the drawer bottoms(sliders intact) and old fridge grates as back-ups. My wife also got me a remote thermometer for Christmas. I have ribs in the feeezer screaming to be let out, a brisket ready to be ordered, as well as apple & alder trees ready for razing at my best bud's place. The pork loin i smoked on the bbq in Dec. was to die for, sweet chops!!
I have some maple sticks ready to burn out the casing & some hickory to season the thing when i'm done. Work was a tad slow last week, so to make it look like I was doing paperwork at my machine, I designed these smoker carts. i'm not the best artist, so take the drawings as you will. I did one simple one which I think I might just make up, and the "Cadillac" WarWagon #2 was just wasting the last 40 minutes of my day. Hope y'all like the stuff. Jamie
post #2 of 23
Welcome, and good luck with your smoker.
post #3 of 23
Welcome to the SMF,We are glad to have you onboard

and keep us informed PDT_Armataz_01_34.gif
post #4 of 23
First off welcome Jamie 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 #5 of 23
Thread Starter 
Here's a quick pic of the pork loin i smoked a little while back. Rubbed with Magic Dust, smoked with apple & a very small bit of maple.
post #6 of 23
Welcome to SMF, Jamie. Glad you joined us.
post #7 of 23
Nice looking stuff!
post #8 of 23
post #9 of 23
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #10 of 23

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

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...

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.

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

post #11 of 23
Hello McMutt, and welcome to the SMF! Glad you're here. Good luck with the build, and be sure to let us know how it works out.
post #12 of 23
Howdy & welcome aboard!!
post #13 of 23
Welcome to SMF!
post #14 of 23
Welcome to the SMF. Enjoy your stay!
post #15 of 23
Welcome to the SMF, I see you're getting the welcome from other members too. It's all good my friend.
post #16 of 23
to the best place on the web dedicated to smoking meat. Hope you like it here. Learn lots, then help others. That's what we're all about here.
post #17 of 23
Thread Starter 
The El Commodore is getting the fire tomorrow. Gonna play with the stack & inlet to maintain a constant temp for a while. Using maple, as it was free, and dry. Thanks to my co-workers busting pallets, I spent my lunch break dismantling & cutting it up into foot long pieces. Only thing i have left to do is get a thermometer/temp gauge & we's a cookin' !!

Not sure which to do 1st, a pork shoulder for pulled, or the spares I have in the freezer???icon_confused.gif
post #18 of 23
Why not both PDT_Armataz_01_12.gif
post #19 of 23
Thread Starter 
Ribs are in there riiiight now. Marinated in a bit of AJ & some spices I had around, then rubbed with Magic Dust & left overnight. 3-2-1 SUPPER!!! Using a Southwest Chipotle finishing sauce I adulterated with some grated apple, brown sugar & soya sauce. Qview later!!
post #20 of 23
Sounds wonderful... Qview?
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