Hey Everybody!

Discussion in 'Roll Call' started by twopaper, Jul 11, 2014.

  1. twopaper

    twopaper Newbie

    Hello to all the backyard gourmets and the professional smoke masters out there.  My name is Joe, I live in Salt Lake City, UT and I just got married.  My groomsmen decided they had enjoyed enough of my BBQ, so they bought me a smoker.  Brinkmann Trailmaster professional series and I am now learning how to cook all over again.  While I do consider myself an old hand at grilling, I am wholly green when it comes to smoking.  So now I will prostate myself before the horde, and humbly accept tips, tricks and secrets to mastering the art of smoking.

    So, first things first, I need to season my grill.  I have ideas about how to proceed (similar to a dutch oven?) but any special tips would be welcomed.

    Give me the big info people!

    Oh and, thanks for welcoming me to the community.
  2. Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


  3. Spray or rub the cooking chamber with cooking oil, Pam works I use a combo of cooking oil and bacon grease in a spray bottle Bring up the temp to 300 or higher and let the oil back on.

    Gary S

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