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Original poster
Nov 20, 2006
new guy here. been sneakin around for about 6 months now. finally went and bought a brinkman electric smoker. i know i know its cheap....but im cheap so its perfect. smokin 2 fatties right now and things seem to be working out pretty good. definately learned ALOTTTT today. need to find a place to get chunks of wood instead of wood chips....i think chunks may be better. well so far im loving smoking and i havent even taken the fatties off to try them. any help would be greatly appreciated...thanks so much.

Glad you came out of the dark SdPj. No problems here with anyone using a cheap smoker. Are you using a thermometer on the fatties or just going off of time? Shoot for 160º internal temp. When you're comfy with unwrapping and smoking those bad boys - try adding your favorite stuff to em, they only get better.

Keep Smokin
welcome, you will love the fatties. I made my first one about a week agoa and fell in love.

Looking forward to reading how they turn out.
Welcome to SMF. We are all looking forward to seeing and hearing about the results from your first smoke. Hard to go wrong with a nice fattie!
Welcome to SMF SdPj!!! Good to see you warmed up to us in only 6 or 8 months.
Enjoy the forums.
That's it now you are one of us! It only gets worse from here you know fatties are gateway meat, next tthing you know it will be just a harmless meatloaf "just one" , who knows how bad it wil get, nothing but good will come from this, friends and neighbors will smell it, you cannot hide the addicition, meat will be brought to you. You will be up all night tending to a brisket , it's MADNESS I say pure MADNESS!!

Glad you joined!
sure... a fatty..then a meatloaf(i'll just try it once)... then yardbird.... then before ya know it yer up to 1 brisket,aturkey,4 fatties.. and talking to ben lang about ordering a custom lang 60. the first step is just to admit your addicted. welcome to smf.
Yep. Trust me it gets baaaaaad quickly. Only a few weeks in myself and smoking every chance I get. Good thing is that this place is kind of like a giant support group, so you can feel good about it. Not to mention the upside is delicious.

Curious to see how it turns out, I have yet to try a fatty myself....
well sorry i didnt get a chance to post how everything turned out....4 and a 2 yr old with a girl on the way doesnt leave for a whole lot of time. the fatties turned out pretty good. didnt knock my socks off like i thought they would. maybe need to do something different i dont know. i did figure out how to get the temp up.....add more wood who woulda thought. i need to find a place to buy large chunks of wood instead of the little wood chips. im thinkin the large chunks would last longer. any other tips feel free to share. thanks

Welcome SdPj -

Try WalMart they sell chunks but their usually limited to Hickory and Mequite. Keep clost to any local fruit growers for spring and fall trimmings and save them for spring. Also watch the neighborhood for storm felled trees, oak, maple, whatever is in your area. KNow your woods and what is good for smoking .... download this chart to help guide your wood choice from my site:


and this one for temperatures to smoke to:


You have found a good home here at SMF!!! Welcome and glad to have you here!!! Be sure to check out the 5 day ecourse it is a great help... Take lots of pics and remember if you have any questions be sure to ask...SOMEONE here on the forum can help you out.

Welcome and smoke on
Welcome to SMF from your northern friends ... not much for me to add ... looks like everyone has you covered! Just keep experimenting ... and yes chunks are much better than chips for sure!
im in easter virginia. might look around online to see what grows around here.

I swear by the chunks now. I used to pour on as many chips as I could and destroy the meat in a smoking inferno. Now I know that low and slow is the way to go. Trace of whitish/blue smoke is what you are shooting for. Put a large chunk about an inch from the element and after about 10 minutes you will see the smoke starting to seep out.
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