Brand new

Discussion in 'Roll Call' started by milo, Mar 3, 2015.

  1. milo

    milo Newbie

    Call me Milo. I live in the eastern edge of Washington state. I use my webber grill often and decided it was time to get into smoking. My only experience smoking up to this point was that I worked in a restaurant named Thee Pitts Again in AZ for about 6 months, quite a few years ago.  My family loves to fish and hunt we just figured it was the next logical step. I thought of buying a smoker until the wife said to me "Why don't you just build one I bet you could." Now with that kind of trust and backing I had no option but to accept her challenge.  While I was building said smoker I found this forum and have found so much useful information, Thank you. Since I started my build even smoked two blocks of cheese, 2 different attempts. Now my smoker is ready for use this weekend. Someone please tell me the easiest thing to smoke first, I was thinking of chicken quarters... You guys rock!


  2. heyer5

    heyer5 Meat Mopper

    Awesome smoker!

    What do you use to generate your smoke??  Or am I over looking it?

    Bone-in boston butt is by far the easiest, and most forgiving thing to smoke on your first attempt!  However, they can take awhile!

    Chicken would be good too!  Regardless of what you do, make sure to post pictures here so the guys don't give you a hard time!
  3. milo

    milo Newbie

    I was going to use the electric burner at the bottom with a cast iron skillet filled with mesquite... chips or chunks whichever someone says is better.

  4. heyer5

    heyer5 Meat Mopper

    I'll let those guys experienced in that give the advice!  I use a WSM, so charcoal and wood chunks.  I have no idea what's best when using the electric burner, but don't be discouraged, someone will have an opinion for ya!
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    mesquite is very strong I would recommend Pecan or Apple That is a beauty you made.
  6. [​IMG]   Good afternoon and welcome to the forum, from a warm and damp day here in East Texas. Lots of great people with tons of information on just about  everything.

  7. sota d

    sota d Smoking Fanatic

    Welcome to the forum. Nice looking smoker! good luck with it. Keep the pics coming. Happy smokin', David.
  8. Nice Looking indeed    "Is that Longhorn Orange I see " ????

  9. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  10. milo

    milo Newbie

    I have now used my Philco fridge smoker successfully 4 or maybe 5 times. The first time I made cheesey meatballs. The second was a fatty of the Philly Cheese steak variety. The third attempt was a whole chicken which was awesome. The fourth/fifth time I made my first butt and I also cooked a breakfast fatty at the beginning.   So far the best thing I made was the breakfast fatty, that was until my butt had finished and it is now the best thing to come out of my smoker. The problem I seemed to encounter the most is, smoke regulation. I am not sure but I think one of those amaze n smoke pellet smoke makers might be the answer. I also noticed that in my fridge smoker every time I added smoke producers I lost a lot of temperature. This made my first 7 pound butt take about 13 hours (I am guessing it was loss of temp). Let me know what you think about best way to keep smoke and heat constant. With out further adieu some pictures.

  11. Now that's a nice looking meal !!    Good job


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