Finally joined the "You Smell Like Smoke" club!

[tonycanevaro]

Hey,

My name is Tony and I've been wanting to smoke meat for some timenow. This weekend found a Brinkman Gourmet Charcoal Smoker at our local thrift store for $10.00! Gave it a trial run with some chicken leg quarters last night. Need to refine the rub quite a bit and I think I put too much smoke on them but a very exciting start!

I live in Okotoks, AB

Tony Canevaro

 

[Dutch]

Welcome to the SMF Family Tony.  I started out with the Brinkman Gourmet Charcoal smoker. Here's a tip for using the "El Cheapo" Fire your charcoal using the Minion Method. Do a forum search or a google search and you'll find all kinds of info. Don't use a lot of wood. a couple of pieces buried in the charcoal and a piece or two on top. You want a light blue/gray smoke coming out of the smoker. If you got billowing white clouds of smoke you have too much wood and you'll end up with creosote on your meat. Creosote residue will leave a bitter taste in you mouth along with a lips and tongue numbing sensation.

Enjoy the smoke!

 

[yota43]

Welcome aboard Tony.  I'm new here too.  You are about to enter into a very addictive past time.  I like the fact that no matter how long I've been doing this, or how experienced I am with the equipment, there is always something to learn.  This forum provides a wealth of information.   The food gets better over time too.  Now that you're smoking be prepared for lots of friends to conveniently stop by at meal time.  I hope you enjoy entertaining.  May all of your smokes be successful. 

 

[ecto1]

Welcome to your new addiction.  Start off by finding a commercial rub you like.  You will find that there is a lot of good options on the market.  If you want to make your own purchase Jeff's recipe and work from there it will give you a great base to work with.  On bit of advice I learned on here is the meat is done when it is done you can't hurry it.  

 

[mdboatbum]

Welcome Tony! Google mods for your Brinkmann and you'll find a lot of useful tips. I just started too, with a Brinkmann vertical box smoker. Also purchased used, but for the exorbitant price of $20. You got a better deal I think. Depending on the type of wood, too much smoke can be avoided by using less wood and pulling it (or just not adding more) after 2 or 3 hours. On my next try I think I'm going to put my wood chunks in cleaned out tuna cans on top of the coal. I had a problem with them igniting if just buried in the coal.

Enjoy your new hobby and post up some pics of your successes and (if applicable) failures!

 

[gros cochon]

Hey, another Canuck! Who says you can't find Q in Canada. Welcome to SMF, you'll love it here.

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Have a great day!!!

Craig
  Also take the outstanding free E-Course!

http://www.smoking-meat.com/smoking-basics-ecourse.html

 

[tonycanevaro]

The challenge with rubs, for us, is we are eating sugar free. So no honey, agave, molasses etc. The rub I used was just Kosher Salt, Pepper, smoked paprika, cayenne.

I used apple wood chips and had a foil packet probably 12" long and 3 1/2" in diameter. Too much smoke I'm sure. I was using Kingsford lump charcoal as well. I used one chimney and will probably use two next time as I had troubles maintaining the heat for the 3 hours I smoked the chicken.

Good learning!

Thanks guys!

 

[SmokinAl]

Welcome to SMF!

 

[beer-b-q]

 

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
 

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. Sign up for Jeff's 5-Day eCourse.  Click Here
13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
14. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
15. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

[so ms smoker]

  Welcome to SMF Tony. All you want to know is here somewhere!

 

[alaskanbear]

 

[scarbelly]

Welcome to SMF - glad to have you here

 

[tyotrain]

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. Try no salt in your rubs, salt draws out moisture and make's a tougher piece of meat. 

 

[africanmeat]

Welcome to SMF Tony  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview  

 

[alelover]

Welcome to the SMF. This is where you need to be if want to make great Q. Who ever said there isn't good Q in Canada?