Howdy from Northern California!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Sep 7, 2013
Roseville, CA, a suburb of Sacramento
Howdy folks!

I've been cooking for close to 40 years, grilling for just as long, but I just started smoking meat.  It is my new addiction!

My old 22" Weber One-Touch Kettle with attached work table was collecting dust on the side of the house once we made the switch to gas years ago.  I tried using the Weber years ago as a smoker with horrible results, but honestly I didn't have a clue what I was doing.  Since then I've enjoyed watching shows like BBQ Pitmasters.  I decided to see if there was a gadget that turns the Weber Kettle into a smoker.  I found "the Smokenator," aka SN.  It got great reviews on Amazon so my wife bought me one for my birthday over a year ago.

This year in mid August I finally spent three days and cleaned the spiders, bugs, and years of smoke buildup out of the old Weber Kettle.  I bought new grates, digital thermometers (2)(don't ask), and read everything I could about smoking before trying it the first time.  My wife was so pe-oh'ed that I waited a year to try it because the results have been fantastic!  Honestly, I thought it was going to be a lot harder and more complicated than it was.  Holy Moly, once you understand how to control the temperature, and it is easy with the SN, you can easily keep a target temp within a 5 to 10 degree range.  The Maverick ET732 dual probe wireless thermometer makes it all a breeze!

So far we've smoked salmon, whole chickens, chuckies, SLC ribs, pork shoulder, and tri tips.  The chuckies were the only thing that were less than perfect but they were still delicious.  I know EXACTLY what I did wrong, taking them off too soon.  I'll try again and they'll be perfect.  Everything else has been summed up with one statement we both keep saying over and over after every smoke; "This is the BEST (insert smoked meat product here) I've ever eaten."  One of the guys who works for me always asks "how'd the smoke go this weekend?"  He's getting tired of hearing the same answer over and over.

There's still a brisket in my smoking future, along with Canadian bacon, regular bacon, pastrami, and a frozen turkey we've got out in the big freezer.  In the past there were not enough hours in a weekend to rest, recreate, and chore.  Now there's not enough hours in the weekend for smoking meat either!  Feigning stress and fatigue has been working pretty good the last few weeks to free up time to smoke meat, but that sky fall excuse will wear thin with my wife before too long. 

If you think I was kidding about being addicted to my new way of preparing meat, I wasn't.  Listen, I wake up dreaming about smoking something.  With apologies to the women smokers out there, smoking meat involves everything this guy loves; equipment, measuring tools (thermometers and scales), attention to detail, repeatable processes, and variable challenges like weather, sunshine, fuel and ingredients (injections, rubs, etc).  Heck, I've already done one smoke in a total downpour!  In the end you get a result YOU CAN EAT!!!!  What more could you ask for?  (Maybe a beer making kit, which I have behind me as I type, a gift from a daughter I'll start on next once I get a few more smokes under my belt.  Hmmm, might help with keeping my wife happy too.  "Yes Honey, I'm smoking meat again.  Here, have a beer).

I'm looking forward to reading what people have done here and applying those lessons to my own efforts.  Right now I'm just another newbie having a ball with a great way to serve my family fantastic food they rave about with each meal!

I've been keeping a family cookbook for years in a simple computer program called "the Living Cookbook," recipes I can share with my kids who are always asking for them.  All the recipes I've added lately have been for rubs, sauces, and smoked meats!  

So Hello everybody!  I'm happy to be on board.


Hi Ray! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
Hello Ray, and welcome to the forums!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Welcome to a great site. Pull up a chair and enjoy the site. Make sure to contribute, that's what makes the site so good,. I am up the road in Rocklin from you .

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.

to SMF!  We are so glad you joined us! 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.