Back at it after an absence.

Discussion in 'Roll Call' started by moec, Sep 5, 2015.

  1. moec

    moec Newbie

    Hello All,

    Today I ordered a Brinkmann Trailmaster, vertical offset smoker. 

    I know it's late in the season, but here in NJ there will still be some hot/warm days.

    I'm a pretty good home cook and just kind of wing things when I cook, as opposed to using recipes. 

    Up until this summer I had a cheap Char Broil offset horizontal smoker which I used a few times a summer. (with pretty good results)

    I have abandoned propane and, for the past 2 summers, use charcoal and oak logs for grilling.

    The vertical Trailmaster caught my eye right away because of the way higher meats will baste the meats on the lower levels. I can see the lower levels being the grown-up cuts and the upper levels the kids' meats!

    I look forward to entertaining friends and family with the 1390 sq. inches of cook space.

    Hopefully I can add to "the collective" with some recipes and ideas.

    My ultimate goal is to make a good brisket. I never had much luck with beef on the smoker; but then again, it was a cheap off-set.

    Moe C

    New Jersey, USA
     
  2. [​IMG]   Good evening and welcome to the forum, from a nice cloudy day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     
  3. hank2000

    hank2000 Smoking Fanatic

    Learn your smoker that is the trick. Once u get that down you will be turning out good Q. I've been smoking meat for years and every time I get on here I learn something I didn't know. Happy smoking
     
  4. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Moe Welcome to SMF use the search bar ask questions.Check the different forums for tips using your smoker.

    Richie
     
  5. moec

    moec Newbie

    Thanks All.

    My smoker arrived yesterday and I did the assembly and cure today. 

    Curing it was a learning experience. I had trouble getting it to 250*, until I inserted a digital thermometer into the chamber... then I found that my door thermometer was off by about 40*! That's a pretty big difference.

    I used to turn out some pretty good Q from my old/cheap Char Broil, so I know I got it in me.

    Now to find the time to smoke.
     

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