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Newb from Seattle

post #1 of 11
Thread Starter 
Greetings all,

I've been lurking for a month or so, picking up lots of good information along the way. I noticed a recent influx of people formally introducing themselves and thought I'd better step up to the plate!

Thanks to all the helpful posts, I've:
- Bought a Brinkman Smoke n' Pit
- Added two River Country thermometers
- Made EagleWings' charcoal basket and lifted it a bit with 6" bolts, similar to Cromag's description
- Added bricks to the smoking chamber (pavers, really... and I'm hoping they're not concrete!)
- Flipped the ash tray to help distribute the heat and smoke ... not sure about drilling holes in it yet
- Attempted (unsuccessfully so far) to extend the chimney to grate level with some venting from Lowe's (tried "flexible aluminum duct", but it keeps separating ... can't get it shoved into the chimney very well). I'll try some dryer ducting next.
- And I've just finished day 4 of the eCourse.

Now the embarassing part... I've yet to actually use the damn thing! icon_redface.gif

I tried to cure everything before starting the mods, but as seems to be the norm, the provided temperature gauge never went much into the "ideal" zone, so I'll be trying again with the new thermometers just to be sure I can get some heat!

I've recently escaped from 5 years of purgatory in Houston (I'm originally from California) and now live just outside of Seattle. A few good things did come from my time down south... I've mastered, IMO, my grilling technique, and I was exposed to some awesome BBQ in Katy, TX toward the end of my stay. This stuff was so good, my hands smelled like smoke for days after eating it... the house smelled like smoke every time we reheated the leftovers in the microwave... and every day I woke up wanting more. Since the move up north, I've been dreaming of good smoked Q... we've got a place near here, Stan's BBQ, that is decent, but nowhere near that shack in Katy. So, I've finally taken the leap and am anxious to finally burn (I mean smoke!) something myself! I should get a chance in the next week or two, and will post some pics of the rig and Qview when I can.

Thanks all for the help so far. I'm looking forward to figuring this thing out and sharing with you along the way.
post #2 of 11
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
post #3 of 11
Welcome to SMF Pyro. Glad to have you here to share & experience fine TBS. Check the link in my signature for getting your qview up so we can all enjoy & drool over your work. Don't hesitate to jump in with those questions. The only stupid question is the one not asked. Good luck & enjoy your stay. Don't let that weather get you down. The summer's there are spectacular.
post #4 of 11

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 #5 of 11


No Creosote! A-Maze-N Smokers

post #6 of 11
Welcome to the SMF, We are glad to have you onboard
post #7 of 11
Welcome to SMF. Glad you joined us.
post #8 of 11
Welcome !!!!!!!!!!
post #9 of 11
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #10 of 11


Welcome to smf
post #11 of 11
Welcome to the forum. Glad to have you aboard.
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