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New Guy from NW Oregon

racincowboy

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Joined Oct 25, 2010
Hi all,

I am Lance from  Happy Valley Oregon. I have been a long time BBQ consumer/Tester and thought I would try doing some of my own. My Family has been smoking fish for over 20 years and have a family recipe that is to die for. I want to get into making briskit, ribs, pork loins ect. I have not purchased a smoker yet but have my eye on the chargriller pro with side fire box. Any suggestions for other smokers or reviews of this one? From what I have read about it this is not the ferrari of smokers but will do a fair job for not a big investment.

I am looking forward to taking the e-version of smoking 101. Great idea by the way for newbies like me.

I look forward to learning all I can and turn out some great BBQ.
 

Dutch

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Welcome to SMF, Racincowboy- You have come to the right place cuz the folks here really go out of their way to help out.

Make sure that you read the section on doing mods to your smoker-it will help you turn out some great stuff. Think of it as a tune up-it may not look like the ferrari of smokers   whwhen you're done modding it, but it will run like one! 
 

eman

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Welcome to SMF!

 There have been some recent post about the smoke n pro. That smoker After the mods have been done will put out some great smokes.
 

nwdave

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Lance, welcome to a great site which we hope will overwhelm you with all the information you need to become proficient in the mysteries of smoking foods.

This last weekend has been joyful for us SMF'ers, got more people signing on with great Salmon recipes.  Now about your "killer" recipe...... 
 

richoso1

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Welcome to the SMF, you've got the right attitude to make it happen. A lot of great Q has been accomplished on a Chargriller Pro, don't underestimate the possibilities. It's all good my friend.
 

mballi3011

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First off Welcome Lance to SMF. You'll like it here for there are a lot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are a lot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

Welcome To Your New Addiction  
 

beer-b-q

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Hi Lance Welcome to SMF, Glad to have you with us.
 


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


For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE
 

thebarbequeen

Smoking Fanatic
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Joined Aug 22, 2010
Yay! another northwesterner! Have fun! You'll find tons of great tips and recipes here. Hope you'll be willing to share a few of your salmon tips - I'm just starting to figure out salmon, and I am hoping to get halibut in the smoker.  Had some sturgeon a few weeks back, at a wine tasting - light overnight brine and smoked just enough over apple. It was YUM. 
 

bmudd14474

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Welcome to SMF from Northern California.
 

scarbelly

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Hey Lance

Welcome to SMF. You will find more info than one can absorb here and lots of support.
 

jirodriguez

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Welcome to the forum Larry - I live just across the metro area from you in SW Portland. I had the Char-Griller Smokin' Pro as my first smoker, and have since gotten a 22.5" Weber Smokey Mountain (WSM), in all honesty I would get a WSM to start with. With our lovely Pac. NW weather the Char-Grillers need a lot of mods. to make them stable during cooler weather, and even then it can be a real pain to do any smoke longer than 6-8 hrs.

The WSM costs more initially, but they are soooo much better and easier to use.... and I know where you can buy them locally at a really good price! If you call up Woodstock Wine & Deli, and ask for Craig. He is a member of the Pac. NW BBQ Association, and usually has one 18.5" WSM and one 22.5" WSM in stock at all times, if he doesn't have one on hand that day he can get one within a week. He is usually $50-60 cheaper than the base prices ($299 & $399), and best of all you don't have to wait for shipping!


I never trusted my Char-Griller enough to do brisket, but with my WSM I can basically fire it up and then leave it alone for 10+ hrs., only time I have to keep an eye on it is when the outside temps are down in the low 40's or high 30's.
 

distre

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Joined Aug 9, 2010
Welcome to SMF,

               This a great site your going to love this place. Great people with great info. Don't forget the q-view. Enjoy and Happy Smokin'  
 

meateater

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Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
 

racincowboy

Fire Starter
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Joined Oct 25, 2010
Thanks for all the kind words guys and gals. I will look into the WSM as someone suggested. I have not purchased my smoker yet. As for my salmon we use a little chief smoker for that and have a dedicated smoker just for fish. After years of smoking fish with this I have it down pretty well. The brine is what makes it great with a few tricks along the way I have learned over the years. I tried smoking some pork chops in my fish smoker (because it is the only one I had at that time) it didnt turn out well. Ever had a smoked chop that tasted like faint salmon not good at all. I have to dig through the recipe box and find the fish brine. We usually brine it over night then set it on the racks and let the pieces dry before going into the smoker. Smoke skin side down. Heavy smoke the first 4 to 5 pans of chips. then just let it ride till it is firm and flakey.

I have smoked salmon in the winter time as well and usually have to take an old sleeping bag to put over my smoker to keep the heat up and smoke in.

I look forward to spending alot of time learning how to smoke and turn out Q like you guys do. I slobber all over looking at the Q view shots they look so good.

One question I have is where do you guys get your meat from that are in the NW specifically the Portland Metro area? I am thinking like brisket, ribs, pork loin ect.
 

rdknb

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Welcome Lance to the addiction forum lol. There is great info here
 
22
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Joined Aug 17, 2010
Thanks for all the kind words guys and gals. I will look into the WSM as someone suggested. I have not purchased my smoker yet. As for my salmon we use a little chief smoker for that and have a dedicated smoker just for fish. After years of smoking fish with this I have it down pretty well. The brine is what makes it great with a few tricks along the way I have learned over the years. I tried smoking some pork chops in my fish smoker (because it is the only one I had at that time) it didnt turn out well. Ever had a smoked chop that tasted like faint salmon not good at all. I have to dig through the recipe box and find the fish brine. We usually brine it over night then set it on the racks and let the pieces dry before going into the smoker. Smoke skin side down. Heavy smoke the first 4 to 5 pans of chips. then just let it ride till it is firm and flakey.

I have smoked salmon in the winter time as well and usually have to take an old sleeping bag to put over my smoker to keep the heat up and smoke in.

I look forward to spending alot of time learning how to smoke and turn out Q like you guys do. I slobber all over looking at the Q view shots they look so good.

One question I have is where do you guys get your meat from that are in the NW specifically the Portland Metro area? I am thinking like brisket, ribs, pork loin ect.
In Salem just off of Cherry is a United Grocery cash and carry store.  They have excellent quality meats at wholesale prices.  I mean wholesale too.  Prices will beat out winco or costco.  There is probably one in the portland area too!

Ron
 

racincowboy

Fire Starter
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Joined Oct 25, 2010
In Salem just off of Cherry is a United Grocery cash and carry store.  They have excellent quality meats at wholesale prices.  I mean wholesale too.  Prices will beat out winco or costco.  There is probably one in the portland area too!

Ron
Thanks Ron,

I have a United Grocers cash and carry 5 mins from the house down in Clackamas. I looked at their meat and that was my first stop to buy when I try my first one. Any suggestions on what to try first? Chicken, Turkey, Beef, Pork?  What is the easiest and most reasonable if I screw it up. Once I get my temps down right and can maintain them I will move up to Briskets and the like.

 
 

thebarbequeen

Smoking Fanatic
876
12
Joined Aug 22, 2010
Thanks Ron,

I have a United Grocers cash and carry 5 mins from the house down in Clackamas. I looked at their meat and that was my first stop to buy when I try my first one. Any suggestions on what to try first? Chicken, Turkey, Beef, Pork?  What is the easiest and most reasonable if I screw it up. Once I get my temps down right and can maintain them I will move up to Briskets and the like.

 

 I think pork butt is a great first smoke, and there are tons of tips and recipes here on the forum for them. Brisket isn't that tricky, IMHO, but tends to be $$ compared to pork, might as well save some money while you're on your learning curve.  You've got a lot of it down already, with your experience.  Have fun!!
 

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