Hello from Southern Oregon

[apetro]

Hello from Southern Oregon. So glad to find this site. A little about me, I'm retired Air Force and love to hunt and fish. My tools for smoking are a Traeger Lil Tex and a Brinkman bullet smoker tied into my Traeger's exhaust.

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it! The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

Thank You for your Service! 

 

[kathrynn]

 to SMF!  We are so glad you joined us! You are going to love it here.

A big THANK YOU for your Service! 

If you need any help roaming around the forums...just holler.  Will be glad to help out!

Kat

 

[pgsmoker64]

Hello...would love to see a pic of your layout with the Traeger and the Brinkman.

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

[apetro]

Bill,
Just saw your post and I'll get a photo posted ASAP. S2K9K and Kat I appreciate your kind words. I'm sure it will take a while to figure out the site so please be patient with the rookie.

Andy

 

[zahlgren]

 

[farmnbum]

Welcome fellow Oregonian!   Just a few miles north of you.

Although I haven't posted much here, I've learned a lot and found some good recipes. Tried a few and haven't been disappointed yet. (Ah dang it, the cat's out of the bag now. I'm going to get scolded for no Q view of my setup or food. ) 

 

[apetro]

Hi Farmnbum,
Great to hear from you. Sorry I'm so late getting back to you. Hope you're enjoying the sunshine today. Sounds like there's some good advice on this forum. I'm glad you found some good recipes. If you have some real good ones I'm all ears. I have some pork tenderloins curing right now. Will try and make some sausage this week. Have to hit it while the weather is cool. Well take care and keep in touch.

Andy

 

[jp61]

 

[apetro]

JP61,
Thanks for the hospitality.

Andy

 

[apetro]

image.jpg

• apetro
• Feb 26, 2013

PG64Smoker here's a picture. Used some galvanized and covered the door hole. Cut a hole for the hose adapter mounted it and it works good. I adjust the heat by cracking the lid on the brinkman. I will eventually add some vent holes to really adjust the heat. Used a 4 inch to 3 inch reducer to mount metal dryer hose to the Traeger. It fits nice and snug and there is no smoke loss a the connection point.

Andy

 

[apetro]

image.jpg

• apetro
• Feb 26, 2013

Here's a picture of what I've been working on Cured and Smoked Pork Tenderloin. I posted two photos but only one shows. PG64Smoker if you would like to see more let me know.

Andy

 

[apetro]

image.jpg

• apetro
• Feb 26, 2013

Here's how I tell if my cold smoke temperature is where I want it.

AP

 

[pgsmoker64]

Andy,

That is a great way to use the energy from one smoke to complete another completely separate smoke!

You ever have any issues where the meat in the cold smoke chamber picks up flavors from the meat in the hot smoke chamber?

 

[apetro]

Bill,
Just completed the modification on the brinkman recently to smoke some cured pork.
I have only been cold smoking with nothing in the hot smoke chamber. Not very efficient but I will try it with something in the hot chamber and I will let you know. That is a great question because if you were doing a cheese or something with a delicate flavor profile you could ruin it. You people on this site are pretty sharp.

Andy

 

[pgsmoker64]

Awe shux...thanks....

Actually, I was thinking you were pretty sharp with that set up.  What temps do you try to maintain?

Bill

 

[apetro]

Bill,
I try to keep it in the mid seventies.

Andy