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Newb Newb Newb in NY

post #1 of 7
Thread Starter 

Greetings, All!


Although I've been grilling for years on coals (although I had to take a long break when I moved into an apartment a few years back), my fiancee and I just moved in together a couple of months back and now we have a nice yard. Too bad she only brought a propane grill (and not a very good one) to the party.


I've always wanted to do real barbecue and smoke my own meats, so I convinced her that we just HAD to get a grill that could be used as a smoker. I must admit, however, that I know almost NOTHING about smoking meats.


So... After looking at our options (and taking into consideration that propane just doesn't do it for me, but we can't afford a huge investment right now) we settled on getting a Char-Griller Wrangler (#2123) grill and a firebox for it. (I know that's small potatoes for many of you, but hey, it's my first!) I'll be putting the grill together this weekend, and I hope to pick up the firebox next week from my local Ace.


I hate to admit it, but I have a very short attention span, and although I've been digging through the threads on this forum and reading the articles, some of my questions (and I have soooo many!) are still looking for answers, and I hope you folks can assist, or at least point me in the right directions.


I know that I can grill directly over coals (or indirectly, or whatever) on the main grill, but once I add the firebox and I want to do some real smoking, I just build the fire in the firebox, not in the grill? I should get a good thermometer to help me keep the heat in the cooking chamber at a constant temp, yes?


Chips, chunks or logs? I live in a suburb of NYC and I don't know of any places I can pick up huge pieces of wood (logs) for smoking. Should I use chunks mixed with coals in the firebox? Soaked chunks? Somehow chips just don't seem right...


I know I have to season the grill before I use it, but I think I saw someone around here say that if I use the firebox to smoke, and then I cook on the grill, I'll have to re-season it? The grates are cast iron in this puppy, is that really necessary?


I don't even know the right questions to ask! But any advice would be welcome, believe me. I feel like I'm back in school, which I haven't been for over 30 years...


And don't get me started on WHAT I'll be smoking, I'll probably start with beef brisket or pork ribs, but chicken or turkey are not out of the question.


Well, I think I've rambled on long enough, for now. I'll be around and asking more questions (and hopefully thanking folks for their assistance) on a regular basis, I'm sure.



Andy (aka Drewster) from Westbury, LI, NY

post #2 of 7

First off Welcome Drewster to SMF. you'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.


Welcome To Your New Addiction  

post #3 of 7

Welcome top SMF!

 Any questions you have just ask. somone here will be able to answer them.

post #4 of 7

Welcome to SMF. Glad to have you here. I would say start with the 5 Day Ecourse. That will get you going in the right direction.

post #5 of 7

Welcome to the SMF, I can tell that you are fired up about smoking. It's all good my friend.

post #6 of 7
Thread Starter 

Thanks to all for the good wishes. I am still awaiting the firebox (and had a rain delay on putting together the grill... no room in my garage to set it out), but I did start the e-course, and I purchased the rub and sauce recipes from our friendly host.


So... I'm working on it! Can't wait to put the reading into action!



post #7 of 7
Welcome friend
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