Hello from Philly

Discussion in 'Roll Call' started by mapancohuma, Jun 19, 2011.

  1. Hi all,

    I'm excited to join this thread. I recently constructed a very DIY smoker using an electric burner and a trash can (see pic below), and I'm looking forward to putting it through its paces, learning all the while. Tonight's inauguration showed both promise and much room for improvement. I used apple wood, soaked for 30 minutes. While the temperature held steady at around 220 degrees, the smoke got a little out of hand. The pursuit of 'thin blue smoke' will be a theme for future forays.

    I look forward to learning from everyone here, and would be especially interested in hearing from people smoking with similar setups.


  2. adiochiro3

    adiochiro3 OTBS Member

    Welcome! Glad to ha ya aboard!

    That's a fine looking smoker. One question tho: is that a galvanized trash can? Galvanized + food + heat = no bueno -- can give off some nasty chemicals/fumes. Thought I would mention it just in case.

    Be safe, and cheers!
  3. smokinal

    smokinal Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]    Glad to have you with us!
  4. Welcome to SMF Paul I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview  
  5. sqwib

    sqwib OTBS Member

    Welcome Neighbor
  6. Thanks for the warm welcome, everyone.

    @adiochiro3 - I was concerned about this very thing, which is why I ended up with the white trashbin above. It's not galvanized but instead is coated in a polyester/epoxy powder, which I believe is heat stable to temps past 200/250 degrees.

    @SQWIB - I live in University City/West Philly, but I'm a big fan of the Great Northeast!
  7. meateater

    meateater SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. [​IMG]  Like Al said galvanized smokers can cause health problems. Since you have all the components I would suggest a 30 gallon steel barrel. Take a look at mine, just click the link in my signature that says electric UDS. 
  8. [​IMG]    to SMF Paul,

    Cool set-up you got there[​IMG]

    Can't wait to see some Qview from ya[​IMG]
  9. Welcome My Philly brotha.

    Is that galvanized trash can?

    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

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