Hello from PA!

Discussion in 'Roll Call' started by pachicklady, Nov 16, 2014.

  1. pachicklady

    pachicklady Newbie

    Hi all, I'm a newborn to the world of smoking, having bought a Brinkmann Gourmet Electric Smoker (yes, I know some will say boo!) :).

    Last night was my first run at it where I smoked salmon fillets having soaked it in a brine then using a dry rub on it. It seemed to me that it too a long while to smoke the 1.5lbs of fillet.

    Now several errors I committed was that I had the smoker exposed to the cold weather which further reduced heat and that I had probably used too long of an extension cord.

    In doing my homework, I know I need a thermal blanket for it, plus probably use a heavier gauge extension cord. Also read that I could add sand to the pan. Question is, can l layer the sand, then lava rock, then the element? Also saw a video that added extra lava rock to cover the element. Is that good or bad?
    And I know I need to add a temp gauge on it. Is that easy to do?
    Looking forward to the responses.
  2. Welcome!  I don't have the experience to answer your questions with any authority but I'm sure someone will be along soon who can. Happy smoking!!
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

  4. Welcome to the forum. CF
  5. 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.
  6. [​IMG]   Good morning and welcome to the forum, from a sunny, windy and cold day in East Texas. Lots of great people with tons of                    information on just about  everything

              Lots of MES pro's on here


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