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Got my first smoker for my birthday


Joined Apr 21, 2011
Just recieved a new smoker, brinkman from home depot, for my birthday.Have already added  my home made heat deflector. (Heavy duty aluminum foil)  Have used it several times and I am getting better each time.  Recently tried ribs for the first time.  I need to work on my spice rubs for the ribs.  Any help there would be appreciated.


Smoking Guru
OTBS Member
Joined Oct 18, 2007
If you post your recipe I'm sure you could get a few suggestions on things to tweak.

big twig

Smoking Fanatic
Joined Mar 24, 2011
First off, Welcome to the SMF! Lots of great people here with tons of experience. You should sign up for Jeff's 5 Day smoking course, even if your a pro you might learn something. http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

He also sells a rub and BBQ sauce recipe that everyone raves about. You can also type in the search bar and you will find several ideas for ribs along with other things. Here are a couple to get you started.



chef willie

Master of the Pit
OTBS Member
Joined Dec 31, 2010
welcome....congrats on the b'day gift....ditto on the above posts...plus, you not only get the recipes it helps support the site.


Epic Pitmaster
OTBS Member
Joined May 1, 2007
Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

Also for those of you new to smoking,  Get a good Probe Thermometer as we smoke by Temperature NOT TIME.

A good choice for a remote dual probe thermometer is the Maverick ET-732


SMF Hall of Fame Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Joined Jun 22, 2009
Welcome to SMF, & congrats on the new smoker!



Legendary Pitmaster
SMF Premier Member
Joined Oct 17, 2009
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

michael ark

Master of the Pit
Joined Feb 11, 2011
Don,t know were you are so i don't know what style ribs you like  dry rub, mustard ,tomato base ,vinegar base.Each have a region.Try to serve mustard in Memphis you may get shot .Some people like what they grew up on a whole lot.At times i think they outlawed duels to keep rivals BAR BQ makers from shooting each other .
 Hell now a days example Memphis in may$110,000 in prizes.Big money  for one single cook.Think it was $700 for back yard entry and thousands for competition entry.Good luck .

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