Glad I found you guys

Discussion in 'Roll Call' started by ssb, Sep 2, 2009.

  1. ssb

    ssb Newbie

    Been reading this sight for a couple weeks and learning alot. New to smoking. I have a Gas Char Griller 3001 and added a side fire box. Made a charcoal basket, extended the exhaust, and did the E-Course(great INFO thanks). I like having the ease of the gas grill and the smoker when I want it. Anyone else running this setup?
    I've smoked a couple whole brined chickens, ribs, corn, asparagus with help from this forum. So far so good but hoping to get better.
    Couple questions:
    Leaving food out to get room temp before smoking. How long can you leave it out and not worry about food turning, couple hours?

    I made a charcoal basket and first time I used it with minnion method it was hard to get temp down to low 200's. I think its because I put too many lit coals on to begin with, could that do it?

    Water Pans-I've read about water pans and heard about putting them under your food and even over your coal basket to help maintain temp and extra humidity, thoughts?

    Last questions for now,I've been using the trader joes briquets and the minnion method. After 5-6 hrs if I need to add brickets do I add lit or unlit brickets to the basket. I reqad somewhere else that the traders joes brand is pretty good, thoughts?

    Once agian glad to have found you and great tips. Plan on doing beercan chix, ribs, ABT(first time), and a chub (first time) this weekend for the wifes family. Just jumpin it and learning as a go.
    THANKS
     
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    First welcome to SMF glad you decided to join us.

    Couple questions:
    Leaving food out to get room temp before smoking. How long can you leave it out and not worry about food turning, couple hours?
    There is a 40-140 in under 4 hour rule that most of us use. Basically says to get the meat from 40 degrees to 140 degrees in under 4 hours. Personally I go from the fridge to the smoker or fridge, rub then smoker

    I made a charcoal basket and first time I used it with minnion method it was hard to get temp down to low 200's. I think its because I put too many lit coals on to begin with, could that do it?
    That could be it usually it takes people a couple times to adjust things and get the method down. The other thing it could be is you may need to spread the coals out a little more so they catch a little slower

    Water Pans-I've read about water pans and heard about putting them under your food and even over your coal basket to help maintain temp and extra humidity, thoughts?
    Many smokers come with water pans and some don't try both ways and see which you prefer you can just use a disposable aluminum roasting pan to hold some water

    Last questions for now,I've been using the trader joes briquets and the minnion method. After 5-6 hrs if I need to add brickets do I add lit or unlit brickets to the basket. I reqad somewhere else that the traders joes brand is pretty good, thoughts?
    Honestly don't know about this one as I don't use briquettes [​IMG]

    Good luck with the up coming smokes and have fun
     
  3. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome SSB - lots of really nice folks here
    Post up some of your qview when you get a chance
     
  4. ssb

    ssb Newbie

    Scarbelly, I see your in SoCal. Where do you get your Meat, found any good butchers.
    SSB
     
  5. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Wuz we lost? Well heck then thanks for finding us. Welcome to the SMF.

    Don't know about trader joe's. We can't get them , I use kingsford successfully. For lump I use Royal oak because of its consistancy.

    It's so easy to start your coals with a charcoal chimney to add lit coals at the end thats what I do. If you don't have a charcoal chimney you are doing it wrong. [​IMG]

    http://www.cabelas.com/cabelas/en/te...set=ISO-8859-1
     
  6. ssb

    ssb Newbie

    Yep got a chimney, sounds easy enough.
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF. You already know how good the place is so I'm glad you came out of the darkness and saw the light. We are always glad to have new people here cause they might just look at things and little differant then we do and that always make for some really differant way to do things. I hope you have the how to's and what if's on the whole Qview thing and if not go here:
    http://www.smokingmeatforums.com/for...ad.php?t=58920
    and it will show you how to post pictures so we can see what your smoking on and with and what your smoking. So hurry and go get something to smoke.
    Welcome To The Addiction
     
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

    Be sure to check out Jeff's 5 Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

    Everyone here enjoys seeing the qview so be sure to post plenty of pics... Large ones that us old people with bad eyes can see.

    When you uploading to photobucket I always use the Large img setting, 640 x 480 it is a nice size...
     
  9. Welcome to SMF!! I’m so happy you decided to join us.

    Tom

    [​IMG]
     
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
     
  11. scarbelly

    scarbelly Smoking Guru OTBS Member

    Where are you in So Cal - I am in Fallbrook just so of Camp Pendleton
    but lived in the South Bay for 40 years so I know both areas - Let me know and I will try to help
     

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