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First time smoker noob.

post #1 of 7
Thread Starter 

Hey there! First off this website is amazing! I havent even smoked yet and ive been on here for almost 3 hours trolling the forums for knowledge.

 

So i was at work and the BBQ subject came up. needless to say not a lot of work got done after that.

 

After work i went and bought a vertical brinkmann charcoal smoker. Im told that tri tip is the most forgiving so i think i shouuld start with that.

 

Being that this is an out the box smoker, I would like to know if anyone has any personalized touches they have made to thier smoker.

 

I have a wired thermometer but i need a better chamber thermometer since it only came with the "warm, ideal, too hot" gauge and i know i need something better.

 

Any tips and points are highly appreciated.

 

 

scary excited to get this ball rollin!

post #2 of 7

First off Welcome Fathom 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 to SMF. Tri-Tips are pretty easy to do but the most forgiving IMO is pork butt/shoulder. The biggest tip I can give you is dont go by the thermometer on the door. Also be patient. After its to the temp you want let it rest wrapped in a towel in a cooler for atleast a hours(30 minutes if you really cant wait).

post #4 of 7

Welcome to the site Fathom,

 

You might check out some of the mods for the brinkman, I have never worked with one but here is a link that may help.

http://www.smokingmeatforums.com/search.php?search=vertical+brinkman

 

A very tastey treat and really easy smoke is a fatty.

http://www.smokingmeatforums.com/wiki/fatty

 

The ribs, pork, brisket, and chicken are all good but a well made fatty is Great!

 

I am trying to find another link to one of my threads but for some reason I can't seem to find it.

Good luck to ya and when I find the link I will post it for ya.

post #5 of 7

These are easy to cook, not so easy to get ready tho. Cut the dogs in to thirds and wrap a half slice of bacon and pin it with a toothpick.

Oh boy!!!!! I took these to work with me since there was alot left over. I figured everyone would laugh but instead they want me to make more. I cook these at about 250 for just long enough to make them just a little crispy on the edges. An hour or two works most of the time.

 

1000x500px-LL-c7391154_100_5815.JPG

post #6 of 7
Quote:
Originally Posted by Tom37 View Post

These are easy to cook, not so easy to get ready tho. Cut the dogs in to thirds and wrap a half slice of bacon and pin it with a toothpick.

Oh boy!!!!! I took these to work with me since there was alot left over. I figured everyone would laugh but instead they want me to make more. I cook these at about 250 for just long enough to make them just a little crispy on the edges. An hour or two works most of the time.

 

1000x500px-LL-c7391154_100_5815.JPG


Nice Hoinks ( Hotdog wrapped in bacon)

post #7 of 7

welcome to SMF! Chicken and Pork Butts are very forgiving.  And since Pork Butt takes so long to cook you will get to know your smoker very well.  Fatties are easy to do as well and you should check them out, their only limits are your imagination. 

 

Along your journey you will learn what meats like what woods and you will surely try out different rubs both bought and created by you.  Then you'll get into sauces and brines, maybe injections...then you'll be off and running making sausages and cured meats and then we will all look back and say..we knew him when....

 

Lugz

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