New to SMF, getting back into stickburning

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carnivore429

Newbie
Original poster
Feb 22, 2017
2
11
Kansas
Waaazup smokers,

I recently started back into smoking after an almost 9 year break, kids and life happened. I'm just outside KC and have had several grills/smokers over the years. Currently, I have one of the original New Braunfels Bandera smokers. I think it's around 17 years old, free from a friend about 13 years ago, and has definitely seen better days. Most of my knowledge is from people I knew locally at the time, but I want to leave the nest. I found this site when doing some research and have been lurking for a couple weeks. This site seems to have down to earth people that are more interested in the process and end result rather than the cooker, wood/charcoal/pellet.
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I'm looking forward to getting back into the ring, the smoke ring!!!

Chip
 
Welcome. Glad you joined us. Everyone here is full of info, just ask.
 
Hello and welcome to SMF from the Great white North 
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. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences. 
 
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  Good morning and welcome to the forum from another beautiful day here in East Texas, and the best site on the web.                           Lots of great people with tons of information on just about everything.

        Gary
 
Thanks for the welcomes....



Jake0531, was in Olathe for 16 years, but moved to Overland Park in 2015. I see you're in Mulvane. I pass by there when I go to see family in Ashland KS. Down I-35 to 160 West. I have a cousin in Conway Springs too.



Need to do some restoration to my smoker; the cc is still in pretty good shape, just leaky, but the firebox is a rust box. It still works but the door is rusted shut so I load wood through the top, letting all the heat out. Holds temp as long as I babysit it, about every 30-40 min. I picked up some 1/4 sheet and plan on slowly building my own insulated upright. I can't fit a packer brisket in the current chamber without trimming it a bit, or picking up a couple smaller ones. Here's some butt and sausage I did about a week ago.

[ATTACHMENT=3230]20170205_151202.jpg (4,928k. jpg file)[/ATTACHMENT]
 
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