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New smoker - novice griller

Discussion in 'Roll Call' started by vwmann, Mar 2, 2007.

  1. vwmann

    vwmann Newbie

    I just bought my first smoker and I'm trying to learn the art of smoking meat. I had a propane grill I used for years and it finally died. When I shopped for a new one I didn't want the normal stainless steel grill that everyone else had I wanted that natural wood flavor. So after talking to a friend of mine (while eating the best ribs I've ever eaten) I bought a Char-Griller Super Pro with the side fire box. After seasoning it I cooked my first rack of baby back ribs. They turned out ok but I had it too close to the heat and a flare up came into the main grill and burned one side of the rack. I will do some reading before i waste another rack.
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF vwmann. Check out this thread to help you out: 3-2-1 Rib Method that should get you started. Read as many posts as you can find on it. Also there are some mods you can make to your smoker to keep the flare ups from biting you. Do some searches.. read, read, read.. then smoke again. Glad to have you here

    Keep Smokin
  3. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF vwmann!!!
  4. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF. [​IMG]
  5. Welcome to SMF.
    Read the section of the forum that pertains to your type of smoker (i.e. gas, wood, charcoal, etc.), and check out any mods others have made to theirs to keep problems like flair ups at bay.
  6. Welcome to the forum. I use the Chargriller/side box also. It took me a little while to get it right but I did a lot of practicing making jerky[​IMG] . Take your time and make sure to have a supply of Cigars.


    Before I forget, The lid thermo does not show the actual grill temp. If the thermometer shows 170 the grill temp might be around 200 degs. Get a seperate thermometer for that. Stick the tip through a potato to keep it off the grill.
  7. deejaydebi

    deejaydebi Legendary Pitmaster

    Welcome VWMann-

    Go slow take your time. I think ribs are a little tricky to do at first because you still need to lean how to control your heat and smoke. That takes a little practice. Try a brisket or a pork shoulder there alot more forgiving and while you are learning how your tools behave and what needs to be done to adjust the heat, the smoke and air flow you'll still have something good to eat!

  8. bud's bbq

    bud's bbq Meat Mopper

    Welcome and enjoy some of the best qing advice around.
  9. cheech

    cheech Master of the Pit OTBS Member

    welcome aboard, try the pork butt or shoulder let us know how it turned out and remember that we love pictures
  10. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome, welcome! Glad you are here!

    Don't be afraid to ask lots of questions. The friendly folks here at SMF will be glad to make answer.

    Take care, have fun, and do good!


  11. naplesroo

    naplesroo Smoke Blower

    Welcome VW Mann from your neighbor to the south of you. Check out the 5 day e-course. It is great for new comers. I too had limited success until I learned from the experts here. Low and slow is key. Now I feel like I am getting it down. My ribs are awesome! Also, try out Jeff's rub. It is great.[​IMG]