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Original poster
Jul 7, 2007
[font=Verdana, Arial, Helvetica][font=Verdana, Arial, Helvetica] Hello from Myrtle Beach SC!

I just wanted to give everyone a quick shout. Found this site last weekend just after buying my first smoker; a Charbroil Silver Smoker. I cut my teeth on the 4th doing ribs using the 2-2-1 method and let me tell you, the results were incredible! I was surprised that being my first time out the ribs were done perfectly, flavor was right on and the color was awesome too! Thanks in part to the posts I read here.

So thanks for all the great posts, I will try and get on to learn more about smokin' when possible. Today I am doing my first turkey! It's a 12.7 lb'er and has been in the pit since 9:30.

I will post some pics if anyone is interested!

Also, I need a solid list of critical mods for the Silver Smoker. I have noticed it is very leaky and can use some improvements. Keep in mind, I am not a mechanical-type guy so, easy to understand mods, directions are appreciated!

Thanks again!



Welcome to the SMF, sounds as if you've been bitten by the smokin' bug. You'll only get more fired up as time goes on, specially with all the great help available. Keep the fires lit!
Thanks for the welcome gypsy and thank you for the mods thread, much appreciated!

[font=Verdana, Arial, Helvetica][font=Verdana, Arial, Helvetica]Here's some pics:

Here's the vat of brine:

Here's the bird pre-rub:

Here's the bird rubbed down :D

Going on the smoker:

Fuel: (used a variety)

Firebox (minion method):

Now we're rolling:

Here's what she looks like now: (photo taken 2:37 pm, bird started 9:30 am):

Thanks richoso!

I have indeed been bitten! Nothing more satisfying than tinkering on food all day long and then piggin' out
Welcome Savior to the SMF. We love to see new people join in. Just read the comments and you'll learn alot. I read the comments every day if I can and I try the methods these guys talk about and the neiborhood loves me and mostly my "Q".
Welcome to SMF, glad to have you here.
Thanks for the link PigCicles, much appreciated.

Thanks for the welcome chadpole, I see what you mean about the neighbors! Mine are already buzzing around asking about when it's going to be ready LOL. The info here is awesome and the people are very friendly and helpful, glad to be a part of the forum!

For now I am just waiting on the bird to smoke, drinking an ice cold pepsi and reading posts here.. Perfect way to spend a saturday afternoon!

It's getting to be Miller time for me (Miller Lite actually). If I started at two in the afternoon, i'd be passed out before dinner. That would be a DISASTER because my old lady sure as hell can't cook let alone run a smoker :D
Besides that, drinking in this south carolina heat saps the energy out of me pretty quick..

Thanks for the warm welcome y'all.

And I am pleased to say that my first turkey turned out fantastic. The dark meat was OUT-OF-THIS-WORLD!!! The only problem I had was one side of the breast was somewhat dry. I don't know if I left it on one side too long or didn't turn it breast side down soon enough?
Hmm, I did not spritz at all.. Just used butter. Like I said, I think I left one side towards the firebox too long as the other side fo the breast was moist as could be. Will try spritzing next time though. And I did use a brine which helped immensely.


Resting #1:
Resting #2:
The aftermath:
Aftermath #2:
All in all I would say it was a hit judging by the scraps that are left :D
By the aftermath pics I would have to say it must have been outstanding.
It's Miller Lite for me also
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