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New from NJ

post #1 of 17
Thread Starter 
Hey guys, Ive been browsing this forum for a few days and decided to finally buy a smoker. I bought the ECB from Home Depot. I know it is not that good but I wanted to give it a shot and if I enjoy it, I'm going to buy a better one.

Anyway, I did most of the MODS from the homepage. I got the temp to 215 and it stayed there for about 45 minutes. I just got some more coal going and changed the pan.

So I just curing it now. The smoker instructions say to let it stay at 215 for two hours, let it cool, then you are ready to cook.

My question is:

Is the lid supposed to be really loose? It barely fits on the smoker and definately is not a good seal.
post #2 of 17
First off welcome NJ to SMF. It sounds like your goin back to Homeless to me cause the lid should make a good seal. 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 #3 of 17
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #4 of 17
Welcome welcome you are going to love smoking meat. Hopefully someone can help you with your question .
post #5 of 17
Thread Starter 
Thanks for the welcome guys. I "cured" or "seasoned" my smoker today for two hours and was at a temp from 250 - 200. I have to get better with the coals. I didnt realize it took so long for chimney to heat the coals.

Going to make first smoke tomorrow afternoon. Whole chicken that is going to brine overnight w/ gallon and a half of water, half cup sugar and salt.

My only concern is when/where to add the wood chunks and how much water to add to the water pan. Im going to get a digital thermometer from store tomorrow, so hopefully the smoke wont last all day.
post #6 of 17

Where in NJ are you?

post #7 of 17
Welcome to SMF, you will find this a friendly and helpful place
post #8 of 17
Lot of good people and information on this site. Welcome to the group.
post #9 of 17


Welcome to smf, this is a great site full of useful info, and great people
post #10 of 17

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
post #11 of 17
Welcome I am also new. I love this place I have learned so much from these great guy and gals...If you like smoking meat you gona like it here...And they will make you spend your money...
post #12 of 17
Welcome to the party!
post #13 of 17
Welcome to the SMF, We are glad to have you onboard
post #14 of 17
Welcome to SMF
post #15 of 17
Welcome to the SMF. Glad to see more members joining from NJ.
post #16 of 17
Hello and welcome to SMF, you will find a lot of good people and good info here.
post #17 of 17
Thread Starter 
From Essex County
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