Back in the game!

Discussion in 'Roll Call' started by dv8uagain, Jun 1, 2011.

  1. Hello everyone! My name is Kevin and I am from Philadelphia, PA.. I have been a very longtime viewer and finally for the first time registered and now first time poster. I have for the most part grilled using an old Brinkman grill using indirect heat keeping it low and slow. I moved into an area where I wasn't allowed to own a grill so I lived through a friend of mine for about 3 years using his Char Griller Pro and tonight finally, in a new house for the last 2 years ordered it up. I ordered the CG Outlaw with the OFB. and will start accumulating the goodies to modify the hell out of this thing. Really looking forward to getting back to the best past time in the world a nice long day smokin some food and drinkin some beers. I look forward to getting to know the crew here. Sorry for the long post have a great night!

    Kevin
     
  2. tyotrain

    tyotrain Master of the Pit

    Welcome to SMF and congrats on the smoker.. Have fun and Happy smoking [​IMG]
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  5. michael ark

    michael ark Master of the Pit

    [​IMG]
     
  6. roller

    roller Smoking Guru SMF Premier Member

    Welcome and have fun smoking...and dont forget the Q-view`s
     
  7. venture

    venture Smoking Guru OTBS Member

    Welcome!  You will find lots of info and some really great folks here.

    Good luck and good smoking.
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    Welcome to SMF, Glad to have you with us.


    This is the place to learn, lots of good info and helpful friendly Members.
     

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
     

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 
     

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
     


    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
     


    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
     
  9. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview  
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  11. Thanks everyone!!! I just cant wait to get all this stuff in modded and seasoned. I can already see the neighbors coming to see if the house is on fire or something.
     
  12. OK kids here's where I'm at today! Waiting on expanded steel everything else done and ready to season... Let me know if I'm missing anything. Chargriller Outlaw OSFB and other goodies....[​IMG][​IMG][​IMG]
     
  13. Great to have another person here with the Outlaw and the side fire box.  I am interested to see how your first smoke goes with it. 

    When I did my first smoke last weekend, I did all the mods except the dual thermometers (I used two wiress thermometers instead).  Funny thing on mine, with the modes there was a 100 degree difference between the two sides, but with no mods only a 20 degree diff.  I played with the intake and went pipe openings and was able to maintain a 5-10 degree difference between ends for most of the session.

    Let us all know how it goes.
     
  14. That's funny I am so paranoid over the other cg posts that I did all the mods. I also have 2 stove thermo's and 2 wireless. I haven't fired it up I am waiting on a sheet of 3/4 expanded 9 gauge steel to make a charcoal box out of. I have experience with with smaller version of this but only as a grill so not sure what this thing will do yet
     
  15. Also, curious what mods you had just so I somewhat know what to expect when firing this thing up... I have the Kenny Chesney/ Zack Brown Band concert this Saturday but hopefully weather permitting seasoning on Sunday(and UPS).
     
     
  16. I had the vent pipe, angled piece for the pass through to keep the heat down, the metal strips across the smoker (like in your photo), fiberglass insulating rope between the firebox and main grill, and finally, a BBQ wok from Target for the charcoal basket. 

    I spent roughly 3 hours trying diferent combo's and thee only ones left were the fiberglass rope, and wok for the charcoal basket.  The rope was left because it had to be installed during the build.  The wok worked out pretty good as it left a bit more room for the ash, though you need to bump it a little hard to shake the spent ash out of it.

    Let me know how it goes for you.
     
  17. I have the rope sitting there waiting I just havn't put it on yet and am witing for the expanded steel with the 3/4 inch openings for hopefully easy ash transfer but again we will see. All in all at the end of the day it'll be fun to get out and smoke some meat again and drink beers with the guys for some good times.
     
  18. venture

    venture Smoking Guru OTBS Member

    If you tune that thing right, you could get only a 5 to 7 degree change in temp from right to left.  I do that by arranging drip pans carefully, and a small loaf pan of water near the fire box.

    It will be a good smoker for you.  It will still be less fuel efficient and require more fire tending than uprights and some other rigs.  It was special for me to learn the fire tending and general smoking skills beyond what the ECB taught me.

    Enjoy!

    Good luck and good smoking.
     
  19. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good
     
  20. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Only thing I see missing is pics of that Outlaw in action!  Best of luck on your first smoke!

    Enjoy!
     

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