New Mexico guy new to BBQing

Discussion in 'Roll Call' started by 12ring, Jun 20, 2013.

  1. 12ring

    12ring Smoke Blower

    Hello. My name is Matt. I am just now starting to get into barbecuing. I have actually wanted to do it for years and years but it has me intimidated.

    I read about it quite a bit and it just seems so hard. I have been looking over smokers and reading reviews and my mind is boggled. Every single smokers seems to have plenty of guys who love it and plenty who hate it. I had my mind set on a propane smoker and then had my mind changed by a coworker to an electric smoker.

    I saw they have a Bradley electric smoker that is normally $400 and some change but it's on sale for $269 so now I'm leaning towards the electric Bradley.

    I'm sure if I ask for suggestions I'll change my mind over and over.Oh I don't know what to do I'm going nuts over it. But no matter what I do I'm anxious to get started.
  2. Hello Matt and welcome to the fun.  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.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum.  Yep, you would get many different answers to which smoker and what fuel source.  Each have their pros and cons.  My only suggestion is check if you CAN use electric.  Do you have access to an outlet?  With some of the larger units a long extension cord is not ideal.  My other thought is go a little larger than you think you'll need.  When you find your feet this can get addictive and you soon will be trying to figure out if you can get 1/2 a beef carcass into your smoker. [​IMG]   BTW. the neighbor's pets are supposed to be off limits. [​IMG]  Just food for thought.  Have fun.  Good luck.  Keep Smokin!

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    Jeff offers a free 5 day E-Course.  It's packed with great information to matter what your experience level might be!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.

    Off Site Links are not allowed here at SMF....just a gentle FYI! [​IMG]

    If you need any help roaming around the forums....just holler!  Happy to help out!

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Matt!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

    Good luck with your search for the right smoker.  Just know that, whatever you choose, you can turn out great smoked food with just about anything.  Just go with whatever fits you personal needs and budget, and you're sure to find some members here using the same rig when you need advice on it.

  5. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcom to the forum Matt!

    I am soooooo jelous, I live in Taos off and on for about 10 yrs. and I really, really, miss getting fresh hatch chili for a decent price.... lol. If you want a fantastic treat, take some Big Jim's, cut the stem off, cut them in half, and smoke them at about 150-175° for about 3 or 4 hours with some mesquite. Then place them in a dehydrator, or an oven set at 150° with a wood spoon set in the top of the door to crack it open, and let them dry out overnight. Then grind them up in a spice grinder ($5 coffee grinder works great). I makes and awesome smokey chili powder that goes on anything.
  6. 12ring

    12ring Smoke Blower

    Hey guys thanks for the welcome and advice. I can't wait to get started. JIRodriguez, that green chili idea sounds killer. I most definitely will try that out.

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