New Orleans Smoker

[twobeanbbq]

Hi, Anthony here. Trying to put New Orleans on the map for more than Cajun Food and bourbon street haha I presently own a char broil stick burner, very cheap and doesn't hold or regulate temps. I also have a master built electric smoker, both of which I bought to just smoke pork butts. Once I became an enthusiast, I started reading books and learned that these smokers won't cut it.

I'd like to start entering competitions, I feel my flavor profile is strong, and I've put out great BBQ with lesser devices. My first set of smoked ribs were in a fire pit for back yards.. I used two cinder blocks and skewers to suspend the ribs over the fire and used an old grill grate with heavy duty aluminum foil to deflect the heat, and it turned out incredible. Been chasing that greatness since. I joined for tips and sharing stories as well as learning new ingredients and methods. Hope to meet some new BBQ brethren, I want to become a championship pit master.

 

[s2k9k]

Hi Anthony! :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!

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!

 

[millerk0486]

I just did my first amateur comp for ribs only and used a WSM. The WSM does a great job in maintaining temps, but with the given space and room to work with, you wouldn't be able to cook all categories at the same time. I think that it is an awesome backyard smoker and it could effectively smoke 2 types/categories at the same time. There is a huge community here on SMF and all over the net for the WSM.

My coworker just got into BBQ and he just used his offset trail master for the first time, and he told me that it did a good job on holding a 225 temp, but I do not know any other details on any of its other features, and abilities.

 

[kathrynn]

to SMF!  We are so glad you joined us! Helped this year with some of the Pro Teams in some local comps.  There are several teams that had 4 WSM's...and they kicked but during the comps.

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

 

[seenred]

Welcome to the forums, Anthony!  You've found a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are plenty of friendly and knowledgeable people here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!

Red

 

[themule69]

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.

David