newbie

[fiskadoro]

Hi,

Midwesterner here! I hope to learn a lot about grilling fish, specifically whole salmon and trout. I have a Brinkmann charcoal smoker with a thermometer that seems pretty basic - only shows "hot" "ideal" and "warm". I see there is a lot of expertise on this forum, which is really cool. Thanks for letting me in!

 

[JC in GB]

Welcome from Wisconsin.

JC

 

[JLeonard]

Welcome from Mississippi! Lots of folks here that have a wealth of knowledge that they are willing to share. Look forward to your posts and pics.

Jim

 

[02ebz06]

Greetings, and welcome to the group from New Mexico.

 

[SmokinEdge]

Welcome from Colorado.

thirdeye can give you some good pointer and get you headed in the right direction.

 

[DougE]

Welcome from Kentucky! Brinkmanns are usable, but you need a multi probe remote thermometer to know where meat and grate temps are running.

 

[JIMSMOKES]

One just like that is what I started on 40+ years ago. Poured many a gallons of wine and what not in those water pans. Only temp probes were those big round spring gauges with a big nail welded on the housing and the lid gauge.

 

[JIMSMOKES]

Welcome from SC.

 

[SmokingUPnorth]

Welcome to the party

 

[DRKsmoking]

Welcome from Nova Scotia

This is the place for all your asking, and show and tell, and a little fun also.

David