Hello from San Diego

Discussion in 'Roll Call' started by sandiegodave, Aug 16, 2009.

  1. sandiegodave

    sandiegodave Newbie

    I have a Brinkmann and smoking my first chuck today. Any good ideas?
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome to the forum Dave.
    Do you have any kind of a game plan for the chuckie yet?
  3. sandiegodave

    sandiegodave Newbie

    Just a rub so far. It's about 3.75lbs, cooking time 5.5hrs?
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

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

    Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here it's "FREE"...5 Day e Course

    Everyone here enjoys seeing the qview so be sure to post plenty of pics.
  5. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome Dave to SMF. You'll like it hre cause there are alot of good people here that would just love to help you with anythignto do with smoking. then congrats on your new grill. So you are already for that big first smoke. If you have any qiestions feel free to post it here and we will help you. then you have to learn how to post Qview (pictures) that way we can see what your smoking on and what your smoking. So happy smoking and:
    Welcome To The Addiction.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Yo Diego, hello and welcome from another SoCal member. Make sure you work with calibrated therms for cabinet/smoker temps and also internal meat temps. It's all good my friend.
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello and welcome Dave from another San Diegan ( Fallbrook )
    This is a really nice group of people that will always help
  8. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the forum!!
  9. bigsteve

    bigsteve Master of the Pit


    I've done quite a few 2.5~3lb chuckies @ 230* They take around 5 1/2 hrs, so yours will probably be longer. I say "probably" because each piece of meat has it's own characteristics ie; fat content, muscle fiber, water, etc.... It'll be done, when it's done. [​IMG]

    BTW, I'm talking about taking it to 205* for pulling.
  10. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Hi Dave, welcome to SMF. Glad you joined us.
  11. Welcome to SMF Dave!!Glad you decided to join us.

    Thomas [​IMG]
  12. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. Glad to have you aboard.
  13. Hi Dave,
    I don't know what type of meat you're going to be smoking. There are different types of wood that go tegether well. You can get an idea on the "Woods for Smoking" thread. Now what I like to do is soak some wood chunks in Apple Cider Vinegar mixed with Apple Juice. The longer it soaks the better. I've heard it describe that it's just like making a fine wine.
    I hope that helps you out!
    Take Care and upload some photos!
    Thomas [​IMG]

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