Getting started in Tx!!

[dyingtime69]

I'm just getting started but had some luck with my first turkey. We just moved and I couldn't find the meat thermo, but everyone said it tasted awsome, i'm excited!! I will post some pictures when I figure out how. My grandfather had this smoker built for his by someone in conrow Tx. about 15 yrs. ago and it seems to be a little backwards from the smokers I've seen before the firebox and the stack are on the same side, so I'll be looking for some advise!! I can't tell you all how happy I was to find all this information and how good it all looks!! And just think how my parents always said smoking was bad for you, I can't wait for them to come visit and EAT there words!!

O.K. I got one loaded. Any advise on this smoker would be welcome

 

[scarbelly]

Sounds like it turned out well. There are lots of roads you can travel to get there and it sounds like you found one that worked for you.
Welcome to SMF

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[alx]

Welcome to SMF.Glad you joined us....

 

[pineywoods]

Welcome to SMF glad you joined us. Firebox and exhaust on the same end may very well be a reverse flow. You got any pics of the smoker and the inside of it?

 

[beer-b-q]

Welcome, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE"... 5 Day eCourse

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

How to post Qview to Forum:



For Step By Step Instructions On Posting Qview Check Out This Tutorial

http://www.smokingmeatforums.com/for...ad.php?t=82034

 

[dyingtime69]

I'll try to get the inside after work tomorrow then maybe you can explane a reverse flow smoker to me, this is my first smoker and I'm pretty clueless! Thanks for the help!

 

[warthog]

Welcome to the SMF. Enjoy your stay.

 

[mballi3011]

First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[schmoke]

Welcome!! Great to have you aboard.

 

[seenred]

First off, welcome aboard! Glad to have ya here. It does sound like your rig is a reverse flow. If the heat/smoke must travel through a chamber to the far end of the smoker before it can reach the meat in the cooking chamber, it is reverse flow. Most traditional offset stick/charcoal burner rigs have wide-ranging temperature fluctuations in the cooking chamber from end to end, usually referred to as 'hot spots'. In general, that's because the fire is so close to one end of the cooking area. In a reverse flow, temps are much more consistent throughout the cooking chamber and tend to be easier to maintain.

 

[blue]

Welcome..I'm glad you found us!

 

[treegje]

Welcome to the SMF,We are glad to have you onboard