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Noob from Chicago burbs

post #1 of 12
Thread Starter 
I got a Brinkman Electric smoker for peanuts because it had 3 dings in the lid where someone tried to put it back into the packaging wrong, and the legs appear to have dinged the lid as a result. Well I hammered them out, and assembled it.

The past month or two, since I tried to sign up here, I made Smoked Bacon from pork rib bellies, Canadian Bacon, Smoked Smelts, and Pastrami. I had problems initially because the smoker ran way too hot, and more cooked things than smoked them. I came to the conclusion that the reason for it was that it had been designed to both smoke and grill, but having only the one heating element, and no way to adjust its output, and no temp gauge or temp control, it just put out 1500 watts continuous and cooked things, whether you ;liked it or not. As a result, my smoked smelts came out too tough. I went and found a small tabletop grill with a 900 watt element and replaced the 1500 watt one with it for smoking. This seemed to help a lot when I smoked the Pastrami, as it took 9 hours to get to about 170f.

I've been smoking using fresh prunings from my apple, pear and cherry trees, so in other words, each time I smoke something, I just go trim trees enough to keep the smoker running.

Not sure what I'll try next. I still have another 10 lbs of pork rib bellies, 15 lbs of boneless pork loin, and 20 lbs or beef sirloin tip roasts that I used for the pastrami, so I'll probably just do them, tweaking the recipes as I go, from here.
post #2 of 12
Welcome to the SMF, We are glad to have you onboard
post #3 of 12

Welcome to SMF

Sounds like your doing great, I'm new to this as well, just did my first smoke this weekend.

I'm out in McHenry County, what suburb you from?
post #4 of 12
Thread Starter 
Down near Harper College (I-90 and Roselle Rd)
post #5 of 12
welcome from SW of Chicago.
post #6 of 12

Welcome aboard!

Welcome to the best darn forum on the web, (at least in my opinion)

This is the place to ask the questions, and get a bunch of answers.

The folks around here sure have helped me jump start a great tasting hobby.

Be sure to take some pictures and post them (Qview) everyone around here likes pictures.

Seems like there is a bunch of us from Illinois now.
post #7 of 12
Welcome to SMF. Glad you joined us.
post #8 of 12
Howdy, welcome to the SMF!!
post #9 of 12
Welcome aboard. This is a great forum for all things smokin.icon_smile.gif
post #10 of 12
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #11 of 12
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif
post #12 of 12

Welcome to SMF, 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

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

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

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