Newbie Smoker here

Discussion in 'Roll Call' started by robaticus, Jul 9, 2011.

  1. Hello!

    My Ukrainian buddy got me interested in smoking, primarily, I think to get me to buy his Bradley Original (which I did).  I've had it for close to a year, but have only successfully smoked in it twice (though I also had two expensive lessons out of the deal as well).

    My first experience was two racks of baby backs. I put 'em in, set it up, made sure the smoke was rolling, and went to a movie with my daughter.  When I got back two hours later, I noticed that the temps in the box had barely risen above 120.  Turns out that the electrical cable between the smoke generator and the heating element wasn't plugged in all the way.  Those ribs went in the trash.

    My second set of ribs, I learned a key lesson-- there's a fine line between having enough rub to give it flavor and so much rub that it makes your mouth hurt. Those ribs weren't good, but I ate them, because I wasn't about to let another $30 worth of ribs go to complete waste.

    After that, I did a small brisket, which worked out absolutely perfectly.  And, last week, I finally got the ribs to turn out right.

    Though I've liked the Bradley, I've learned that I don't like the smoke generator. The use of proprietary bisquettes just rubs me the wrong way, so I've started looking at the MES.

    Oh, and here's a Qview of the successful ribs.

  2. 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. [​IMG]
  3. smokinal

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

    [​IMG]    Glad to have you with us!
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

  5. Thanks to all for the welcomes.  I've been lurking around here for a while, and look forward to participating!
  6. raptor700

    raptor700 Master of the Pit OTBS Member

    [​IMG]to SMF

    The MES would be a nice smoker.
  7. 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

    Sign up for Jeff's 5-Day eCourse.   Click Here

    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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

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

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

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