Michigan Newbie

[cmcvay]

Good Day All,

I am from Michigan's thumb area. I am new to smokers. I have a Dyna-glo Wide Body Offset charcoal smoker on its way. I have read the threads and watched some youtube videos on modding it once it arrives. So I also ordered all the materials to make the mods. Hopefully I will be smoking some ribs by this weekend.

I am also a home brewer. So I am looking forward to a long summer of hops and smoke! 

I will keep my eyes peeled for any tips and tricks anyone can share.

 

[noboundaries]

Cmcvay, welcome to SMF!  Glad you are here and excited about smoking with the new toy.  Lots of folks here have made the mods so answers await your questions.

Have fun!

Ray

 

[bluewhisper]

Welcome to the board! I haven''t been to that part of MI.

For those who didn't already know, "Everyone has a map of Michigan" the back of your left hand closely resembles the outline of the lower section of the state.

 

[submariner]

Welcome and lots of great info in these Forums!!!!

 

[SmokinAl]

Welcome aboard!

Beer & Q!

It doesn't get any better than that!

Al

 

[NewsmokerChef]

I too just purchased and built my Dyna-Glo smoker. I am excited and nervous!!! I have been a Chef in professional kitchens for 30 years but have not had ANY experience smoking meats. Well, with a REAL smoker. I have smoked on a gas grill, but does that REALLY count. I'd say no.
That being said, I need all the advice I can get, and I'm sure I will be asking some silly and somewhat stupid questions. Please be patient and help a fellow smoker out. I know that you will. Thank you.
Also on a funny note, I also purchased Chantix today. I want to quit smoking so I can smoke more in the future.

 

[dcecil]

Welcome to the site, great place to be if you enjoy smoking

 

[RiversideSm0ker]

Welcome aboard, I look forward to all of the great pictures of your future smokes.

George

 

[oddegan]

Welcome to the forum from West Michigan.

 

[Rings Я Us]

Welcome to the forum from West Michigan.

This post was from over 1 year ago and the guy hasn't been on since January. :D

 

[oddegan]

That's funny. All I saw was the month and day. Oh well. If he comes back he can feel all kinds of welcome. Note to self. Pay attention to the full day.

 

[Rings Я Us]

I came to look because I have the same smoker and am from Michigan also :D

 

[NewsmokerChef]

OKay. Stupid question, one of many I am sure!! In order to get LESS smoke flavor use LESS wood right? But how do I keep the temperature up? Wouldn't more coals possibly create creosote on the food?
Help!!

 

[TomKnollRFV]

You can also use a milder wood..but just because it's in a smoker, doesn't mean it needs smoke on it. Just keep the temp up with charcoal if you got enough smoke flavour.

 

[NewsmokerChef]

Thank you TomKnollRFV. I was using Apple wood for the chicken. So maybe cut back on it? Should my original charcoal light have more charcoal in it?

 

[TomKnollRFV]

I can't give to much advice here; my smoker is electric, I retired my brinkmann water smoker because it was junk when I got it. So alot of my smoking prior was on my drum grill using indirect heat and feeding pear wood etc onto the coals.

I'd try try just cutting back on the wood used, and for how long you use wood. <Surprised it's to smokey using apple wood though. It's a fairly mild flavour. I like to smell it smoking because it reminds me of sugar cookies in the air or some thing. So faint and sweet>.

Looking up your smoker, I assume as it goes along, you can add charcoal too it? The other thing is you can do part of the cook on the smoker, finish on a normal grill or in the oven.

 

[Rings Я Us]

Use a load of lit charcoal instead of unlit. 1 big chunk or 2 small chunks per hour is good.

 

[joedube70]

Welcome from Cleveland