Hello and thanks I am Well on my way

Discussion in 'Roll Call' started by morris, Oct 8, 2007.

  1. WEll I joined up a few weeks ago and have been dilligently reading everythign I could on the site. I have actually been smoking for about 6 weeks now, ussually once a week. After my first Brisket and ribs on the grill but low and slow, the family decided that I needed a real live smoker. So they bought me the Brinkman Vertical from Walmart, it started out as a nightmare by the way, but with help I found here and on the Net I managed to get the piece of.... well I managed to get the product to work half way decently. Oh I am in GA east of Atlanta and have a yard full of trees to use for fuel, I think it is some type of maple primarily, so no more charcoal and store bought hickory chunks for me. Smoked a couple picnics last week with just the trees and it came out pretty well, not as smoky as Mesquite or the hickory I think but it gets the job done and its free. :)

    Thanks for all the help and ideas thus far.
  2. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to the SMF Family[​IMG]

    We love questions here if you have any please ask.

    You should check out Jeff 5-day ecourse lots of info there[​IMG]
  3. richtee

    richtee Smoking Guru OTBS Member

    Congrats on the "graduation". Just rememebr...green wood spells disaster... if you can roast it out first, that's OK, but fresh cut wood can take a year, depending on diameter, to season. Don't risk a bunch of meat on it. Enjoy!
  4. deer meat

    deer meat Smoking Fanatic OTBS Member

    Richtee hit the nail wright on the head.[​IMG]
  5. deejaydebi

    deejaydebi Smoking Guru

    Welcome Morris -

    Once you get comfortable with that thing you'll love it! I wouldn't use green wood tend to make to much creasol.
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!


  7. Thanks but no green wood for me, only using the stuff that has been on the ground for a while and dry and is well seasoned.

    I did do the 5 day course a few weeks ago, it was a great primer and answere a lot of newbie questions I had.

    My first question is over in the Beef section, doing a packer and needed a little advice. If you havent already seen it take a look when you have time. http://www.smokingmeatforums.com/for...ead.php?t=9282
  8. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Morris!...Welcome to the SMF!...[​IMG]...Glad to have you aboard!...You're gonna love it here...

    Until later...
  9. Thanks Coley, this weekend I am going the whole 9 yards. PReviously I have only done the meat, a picnic, or brisket flat, or chicken. This weekend, I am doing wicked baked, smoked beans and a 10 pound packer, I may even throw in some stuffed jalepenos, if I can figure out exactly how to do it.

    Oh by the way I scraped up the donation for Jeffs rub and will be trying that this weekend also, in fact I rubbed the packer on Monday, so it should be very tasty by Friday when I smoke it.
  10. redbrinkman1955

    redbrinkman1955 Smoking Fanatic

    Hey post a lot of pics ask questions if you got them
    Good luck and Good smoking
  11. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome, Morris! It sounds like you've already found out how much help you can get from the folks at SMF. [​IMG] Ask whatever questions you have and someone will come up with the answer for you. Glad to have you with us.
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. Looks as if you're getting into the smoke. Good deal my friend, stick around, it only gets better!
  13. glued2it

    glued2it Master of the Pit

    Welcome to SMF! You sure to have the dedication! You'll be great sauces!

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