Just about done + Pics

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smoke daddy

Original poster
Apr 24, 2011

Well I hope the above link is alive, it links to my facebook page.  I posted some pictures of my Smoker there.

Still a few things to get done.  I got to build my Stainless drip pan / heat defuser, attach the oak slats, make a burner and mount in the firebox.

Wife and me are going to fire this thing up next weekend, any suggestions on what to cook for the first time? 


Second time's a charm...hahaha

Thanks, Don
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
Glad you decided to hang around the smoke ring!  I would run the smoker without food to season it and learn how it responds to adjustments and temp stability. 

Then cook whatever strikes your wife's fancy!  (If momma ain't happy -- nobody's happy!)

Welcome to SMF, Glad to have you with us.

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

Note Tips 1 thru 4

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

Tips For New Members.
  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET- 732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
Welcome to SMF - great looking smoker. Looks like you are one of the dessert rats based on the area surrounding the smoker.  
Wife and me are going to fire this thing up next weekend, any suggestions on what to cook for the first time? 

Thanks, Don

Ribs are pretty good for a first run to break in a smoker.

But cook what you like, look around here for some pretty cool recipes and enjoy?

I have a few in my signature



Nice to have you
Last edited:
  Don, as was mentioned, cure her first,and try to have "blue smoke" coming out of her. A good way to keep the nasty old 'Creosote' from fowling up the works,try pre-burning the wood outside the Smoker,then add red coals in the fire box. You'll get a lot better seasoning that way

  As for the first smoke,IMHO, I would go with Chicken.You'll save a big expensive piece af meat from going bad
.Ribs are a bit touchyfor new comers and by all means don't do a Brisket,$$$. Now a pork Butt(I suggest a bone -in Butt)is somewhat forgiving,and would be a good jump off the cliff meal, they are somewhat forgiving.

  Play with the smoker a bit to see where she breathes best and how she draws. Get some good thermometers (the probe type do good here) and place one in a Potatoe with the end showing, and one in the MIDDLE of the meat mass.

  Get ready for a stall as Butts (and other meats as well) have a tendency to stop heating in the middle while they are melting the Collegen and fibers that hold the meat together.The equation for timing meats(RED) is 1.5hrs./lb. of raw meat. When it gets close,then check.The more you peek,the longer it takes to finish.

  I am a wood burner exclusively,and happy to help, if that is the way you want to go! I do because I hate the taste of Petroleum Products.

  Oh, and by the way,"Do not burn anything in the cooking chamber;only the firebox."

  This is what you could be doing in no time at all:

And as always...

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