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new guy

  1. R

    First smoke, 8lb bone-in pork shoulder. Fingers Crossed!

    First smoke on my new Pit Boss Pro. Almost 4 hours salted in the fridge. Made my own rub, probably not enough. Rub was a whole lot of fresh ground pepper, plenty of garlic powder, dried minced onion(all I had on hand), a couple dashes of paprika, a dash of cayenne, and a dash of cumin...
  2. S

    Need help with a unique build would love to pick someones Brain on it!!!!

    Hello I am building a 36 " by 60" smoker and it is a bit unique im going to put the fire box in the pit use the top of the box as a griddle and use 4x4 tubing to basically plumb the smoke to the rest of the pit just wondering if anyone else thinks this idea will work or has a better idea? Im...
  3. Thomt01

    Long-Time reader, First-Time Caller.

    Hello All, and greetings from the PNW! Been reading threads on here for over a year, but this is my first time posting anything. A little bit about me- I'm originally from Iowa, where I worked as a butcher while I made my way through college. That was my first experience smoking where we...
  4. S

    Another fride smoker with some questions

    Good day all First I want to appologise in advance if I do typo mistakes, english is not my first language. Thank you for I all the good information and advises you put in this forum, it`s is very helpfull. I started my fridge smoker project last week and I`m now at the point to cover the door...
  5. rwilli

    Hello from New Mexico

    I have enjoyed reading this forum and have learned a great deal just from lurking—thanks. I Joined the forum and posted a question last week and you folks were so helpful, it got me motivated to buy a new Treager Pro 34 inch with several add-ons, (cover, two shelves etc.). I did this while...
  6. HarleySmoker417

    Excited!!!!

    I have ordered the last of the needed parts for a UDS that friend is building me for a Bday present. this will be my first serious smoker so I have a few Questions about when I get it. he is recycling the drum and burning it out three times, do I still need to season it when I get it? do you...
  7. Jonathan Carlson

    New Smoker and Member, NM Land of Enchantment

    Hello SMF members! I'm new, as you can tell from the title. I'm a 31 year old, 11 year airforce veteran and married with a growing family that needs a hobby. I found one that I love.. Smoking! Father's Day coming up, I've been going to lowes a bit lately and found an offset combo by OKJ and I...
  8. Jonathan Carlson

    New to Smokin, NEED HELP!

    Hey All, I'm new to smoking. Have to start out simple, so my first two smokes was chicken leg/thighs, and turkey legs. I bought me an Oklahoma Joe offset smoke/propane combo. Instant success. However... my temps right out the gate jumped to 250-280 range. I couldn't get it to drop and my overall...
  9. Reece

    New to smoking and need help!

    Hi, I am very new to smoking. In fact, I haven’t even smoked my first cut of meat yet. I was given an Oklahoma Joe Highland as an early Father’s Day gift. I’m starting with a few dry runs before I try to throw any meat on this pit. I am having issues with the pit maintaining a constant heat. If...
  10. whiteysnapple

    Rookie Smoker

    So I used my smoker I received as a gift for the first time a couple weeks ago (Masterbuild - Propane) I don't really know what i'm doing outside of reading manuals and instructions. I soaked my woochips for about 6 hours before i started and they burned up in now time. Are you supposed to keep...
  11. moves

    Howdy

    Just found this forum and none too soon as tomorrow I'll be smoking ribs for the second time in my life but first time solo and on a gas grill. Bought myself a smoking box for the grill and got my STL ribs marinating with Koop's mustard and Stubs Pork Rub. I normally make my own rubs instead of...
  12. Hawaiismoke

    New living in Hawai'i but from Florida

    Hello everyone in the smoking world. My name is Josh and I'm currently stationed in MCBH in Hawai'i. I'm originally from Florida and almost every weekend I'm on the bbq and at least once a month smoking something sometimes over night or all day. I currently have a cheap char-broil offset smoker...
  13. nyc smoke

    12 Pound Turkey in my Pit Barrel Cooker in NYC

    Going to smoke a 12# tomorrow, it came brined, got it thawed and washed and dried, sitting in the fridge to air dry overnight. Going to inject with organic chix broth and melted butter, throw on a little salt and pepper, and toss a quartered onion, apple and a bunch of whole herbs in the cavity...
  14. M

    Why can't all things be smoked?

    Hello, all. m3taldoc here. I'm new to forums, so forgive me if I do something stupid. The name is because I'm a metallurgist, not because I like 80's Heavy Metal Bands. I'm relatively new to smoking and sausage making, and have found this site to be chock full of good information...
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