My first time....

smokintxgirl

Newbie

Original poster

Mar 22, 2010

4

10

Mansfield Texas

• Mar 22, 2010

• #1

Well, I have been looking at this site for some time now and feeling ready to post. Wish I had been smoking for awhile due to the (is it possible for this statement) crazy Texas weather! It SNOWED yesterday...

We got a ( I love this nomenclature) ECB El Cheapo Brinkman. It has proved a fine steed...especially for the first outdoor meat cooker.

Have read some mods on fixing this little smoker for our liking. Post some pics when the holes are drilled. Will do it up and then get a proper model come summer (in two weeks) Hated to smoke and find we didn't like it, but oh good ness, after two months, it is the only way to cook, right???

My big deal is to smoke abnormally. I guess I mean to say, from now on, each weekend I am throwing on some type of produce. At least one. I will smoke the whole darn produce section before I start on meat. Already did garlic, onion, poblano, APPLE (this was a MAZE ing) and mushrooms and potato. I even did a calamari steak. Will post as I go, pictures to follow for the Smoke Induction of 2010, a Cook is Born. (no Barbara S. to star)

I look forward to critiques and much more wisdom than I can gather on my own. Please keep me in your posts, I need all the help I can get!!!

 

guvna

Smoking Fanatic

May 25, 2008

345

10

Fairfax, VA

• Mar 22, 2010

• #2

welcome aboard!

 

ronp

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Apr 27, 2008

5,433

21

• Mar 22, 2010

• #3

Welcome aboard. Let us know if we can help.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• Mar 22, 2010

• #4

Welcome to the site, sounds like you are really loving the art.
Would love to see some of you smoked veggie recipes as you post Qviews, smoked shrooms are an absolute favorite of mine.

Oh, and not to brag but up here in Jersey it was 74 degrees out today

 

nickelmore

Smoking Fanatic

Feb 5, 2009

546

10

Lockport IL

• Mar 22, 2010

• #5

Sounds like you are well on your way to a fantastic way to cook some grub.

Looking forward to the Qview.

 

treegje

Master of the Pit

Oct 12, 2009

2,147

16

Belgium

• Mar 22, 2010

• #6

Welcome to the SMF, We are glad to have you onboard

 

mr mac

Master of the Pit

SMF Premier Member

Oct 19, 2009

1,325

522

Doniphan MO

• Mar 22, 2010

• #7

Welcome to the SMF! Next time we're in Cleburne we'll let you know and we call get a smoke on!

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Mar 22, 2010

• #8

First off welcome Texas Girl to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. 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

 

bassman

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Dec 15, 2007

4,330

58

• Mar 22, 2010

• #9

Welcome to the forum. We're glad to have you here and looking forward to some Qview of your smokes.

 

rdknb

Master of the Pit

OTBS Member

SMF Premier Member

Jan 23, 2010

3,981

159

Chester (Kent Island), Md

• Mar 22, 2010

• #10

welcome to SMF, you will enjoy it here.

 

blue

Smoking Fanatic

Oct 6, 2009

724

10

North of Detroit, South of Heaven

• Mar 22, 2010

• #11

Welcome to the SMF.

 

badfrog

Smoking Fanatic

SMF Premier Member

Dec 10, 2009

398

10

Tennessee

• Mar 22, 2010

• #12

Welcome TXgirl!!! I love the idea of smoked apples...I will have to try that! how did you do them? peeled, cored, sliced? I will be firing up the smoker on Wednesday, so I will pick up some apples prior...granny smiths you think?

 

northern greenhorn

Master of the Pit

SMF Premier Member

Mar 11, 2010

1,028

10

McHenry, Illinois

• Mar 22, 2010

• #13

Welcome to the smf, I know your gonna learn a lot here, I know I am, and I'm new to smoking food also.

 

desertlites

Gone but not forgotten. RIP

OTBS Member

Dec 6, 2007

3,854

552

• Mar 23, 2010

• #14

welcome to smf Txgirl,yes I smoke veggies with most smokes also,and to use up the extra space try spices also-salt peppercorns and other.glad you found us and looking fowared to some pics.

 

smokintxgirl

Newbie

Original poster

Thread starter

Mar 22, 2010

4

10

Mansfield Texas

• Mar 23, 2010

• #15

Oh wow! My first reply ;-) Well, I am sorry to say that I can't recall if they were pink lady or Lady Alice they were the only option in the fridge when I declared to do them...either way, in my mind those are both crisp and on the mid-sweet side. I perched them right inside on the top rack without doing another thing to them. Left one in for 2 hours and the other at 3. 2.5 would be ideal for the (super accurate temp reading of 'ideal' on my 3 temp gauge) The flavor was outstanding just beautiful alone...will try my favorites, McIntosh in the next couple of weeks to go along with pulled pork. Apple and pork are lovely together. Let me know what you do! I am now thinking coring with some liquor and raisins inside would be greatness!

 

smokintxgirl

Newbie

Original poster

Thread starter

Mar 22, 2010

4

10

Mansfield Texas

• Mar 23, 2010

• #16

Smoked salt and peppercorns?!?! Please give me some details on this...my fancy pants market sells dozens of varieties of salts/pepper that I would like to try and smoke. Thank you for the welcome, will see if I can manage the pictures by the weekend.

 

smokintxgirl

Newbie

Original poster

Thread starter

Mar 22, 2010

4

10

Mansfield Texas

• Mar 23, 2010

• #17

Thank you so much for the warm welcome AND the links/instructions...I have made my goal to post pictures by this weekend. Now saying that out loud I realize how amateur they will be, lol. Can only refine with age!!! Looking forward to some great smoking adventures.

 

mama's smoke

Smoking Fanatic

SMF Premier Member

Feb 9, 2010

326

13

Austin, TX

• Mar 30, 2010

• #18

Welcome from Austin, TX. You'll love the info you get here. I look forward to your produce Qview.

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Mar 30, 2010

• #19

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. For smoked salt I just dump a box of kosher salt in a stainless bowl and let it go. I just give it a stir here and there.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Mar 30, 2010

• #20

Welxome to the SMF. As you can read, we are a friendly and helpful bunch. I moved your thread to roll call, so that everyone can have a chance to give you a warm welcome. It's all good my friend.