Been lurking the site for years, finally decided to make it official

Discussion in 'Roll Call' started by cervezamoney, Oct 4, 2015.

  1. Louisiana born, Texan that learned the art of charcoal and smoke from a Californian. Figure that out if you dare. Started with a bullet smoker like most I'd guess. Bought my first vertical New Braunfels about 8 years ago. The firebox finally rusted off of it this summer so I sealed it up for use as a charcoal grill. Been looking at Old Country BBQ Pits in Academy for about 2 years and finally made the investment last night. I seasoned it and burned it in last night with some SRV playing low and Shiner beer. About to smoke my first turkey of the year now. I can say from the initial burn in, the temperature management alone makes me happy with the $399.99 spent.
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Cervezamoney, welcome to SMF!  However you learned to smoke is a fun story but loving to smoke is where the passion resides.  Sounds like you've got a great new toy to start turning out your own delicious offerings again to everyone's taste buds.  Looking forward to seeing pics of the inaugural turkey smoke. 

    Have fun!

    Ray
     
    cervezamoney likes this.
  3. I have looked at threads about recomended upgrades and feel I have a pretty solid start with this unit. My first manor of business is getting more accurate temp readings closer to the cooking grate and from firebox to stack/chimney. As my chimney is level with my cooking surface. Would a thermometer where the chimney is welded to the chamber be a bad place? Lower portion of the elbow if I'm being clear... Or is low on the lid the safest bet? Thanks
     
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  5. [​IMG]   Good morning and welcome to the forum, from a warm 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
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Welcome servezamoney!![​IMG]

    The best place for a Therm would be to have a wireless Digital Therm probe not too far from where the meat is. Many of us use a Maverick, like the model # ET-732. It has two probes---One for the Smoker Temp, and one for the center of the meat to measure the Internal Temp of the Meat.

    Bear
     

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