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First Time Posting


Joined Dec 11, 2009
I have enjoyed using this forum for several years, but this is my first time to post.  I have been smoking meat for several years in an inexpensive Brinkmann electric water smoker.  I bought it a few years ago as an entry smoker just to see if I enjoyed it.  I have also used it with charcoal, instead of the element with success.

I tend to use it in spurts.  I might use it every weekend for a month and then not use it again for several months.

I live in Tennessee and am a high school math teacher and football/track coach. The biggest job I have done was smoke 3 large butts for some of the track team a few years ago.  I mainly smoke ribs and boston butts, but today am trying something different.  I have a whole chicken that I put on the smoker a few hours ago.  About an hour ago, I added a few pork chops and will soon put several yukon gold potatoes rolled in bacon grease on the grill to join them. 

While I would think I might get better results out of a more advanced smoker, the electric smoker fits my commitment level.  I check the temperature every hour or so and don't have to keep a constant eye on it.  I am watching football this afternoon while the smoker does it's magic and will enjoy the chicken tonight while I watch the Ole Miss Rebels (my favorite team) play on tv.

I have learned a lot from this forum and hope to learn more. 

Whenever my heating element wears out, I plan to look into replacing it with an element with variable heat control.  I have found a few online that I think can be adapted to my model.  When I get to that point, I will come here with questions.

Thanks for all of the valuable info members have posted here.  Have a great weekend.



Epic Pitmaster
Joined Oct 7, 2012
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.



SMF Hall of Fame Pitmaster
Staff member
OTBS Member
SMF Premier Member
OTBS Admin
Group Lead
Joined Mar 22, 2008
Welcome to SMF glad you joined us. If your running the smoker in the 225 degree range the skin is usually kind of rubbery you may want to crisp it up in either a grill or oven if you want to eat it. Have fun and happy smoking


Sausage maker
Staff member
OTBS Member
Group Lead
Joined Apr 28, 2010
Welcome to SMF and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………

The Qveiw


Happy smoking



Master of the Pit
OTBS Member
SMF Premier Member
Joined May 30, 2007
Glad you finally decided to jump in, :welcome1: from North Dakota!
Be sure and post some pics of your chicken cook for us to drool over!


Master of the Pit
OTBS Member
Group Lead
Joined Apr 23, 2010
Hello Ted,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'



Thread starter
Joined Dec 11, 2009

Sorry about the picture.  You can't tell much from this.  I went for a 30 minute run while the meat was resting.  I forgot about a picture until we were ready to eat, so I asked my wife to take a quick picture.  I will do better next time.  The chicken is in the middle front, pork chops in the back right, potatoes in the front right and stove top green beans on the left.  The pork chops were great, but I waited too long to check the temperature on the chicken.  The breast was over 180 degrees when I checked it.  The breast had dried out. I stuffed the cavity with quartered lemons and moped it with lemon juice when I put the chops on. I usually use apple juice, but we didn't have any on hand.  I almost put it in foil for an hour (like I do ribs in the 3-2-1 method), but didn't want to soften up the skin.  I did soak it in brine for about 4 hours this morning.

The legs, wings and thighs were still juicy.  I would have been better off buying a rotisserie chicken at Kroger : ).  I will probably try to smoke a whole chicken again, but next time I want chicken, I will stick with thighs or breast quarters.  I have done those in the past with delicious results.  

I used apple wood today.  I used it last week on ribs and my family loved it.  I try to keep a bag of apple, hickory, and pecan on hand.  I also have some mesquite, but find it a little strong.

My family will be gone next weekend, so I will likely take the easy way out and grill a nice steak.  I hope everyone has a great finish to their weekend.
Last edited:


Legendary Pitmaster
OTBS Member
Group Lead
Joined Feb 9, 2009
Welcome Ted...glad you checked in!  Sounds like you've been around long enough to know what a great place this is to share ideas on smoking, grilling, curing, etc.  Just ask when you need anything...someone here will surely have the answer.


gary s

Gone but not forgotten. RIP
OTBS Member
Joined Jan 6, 2011
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 
[/h1][h1]  [/h1][h1]Gary[/h1]

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