hello

Discussion in 'Roll Call' started by meatie2178, Oct 4, 2009.

  1. meatie2178

    meatie2178 Newbie

    Hi.

    I am a novice-- been smoking for around 5 years. I really enjoy it. Unfortunately I typically wind up pulling out early to finish in the oven, due to official dining plans/ schedule. (Yes, I am embarrassed to admit this) I have a whole hog on order so some more aggressive standing by the smoker will soon be in my future. Yay!

    Any advice/ insight into temperature control? This is always my problem, as I plan for #s of said meat per hours needed.

    I don't expect all info spoonfed to me, as I do plan to graze this forum, but any upfront steering would be appreciated!

    Thanks

    MG
     
  2. meatie2178

    meatie2178 Newbie

    I guess anyone who could help me on this would also need to know that I use a Great Outdoors Smoky Mountain Series. It's a rectangular upright model, and I burn wood chunks with charcoal.

    Thanks again,

    MG
     
  3. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF. I am a bit confused. When you say you ordered a whole Hog do you mean you plan to do one whole? Or has it been butchered and wrapped for the freezer?


    Check this link to help with your grazing of the forums.

    http://www.smokingmeatforums.com/for...ad.php?t=81585
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome MG to [b][color=#08bd09][b][color=#08bd09][b]SMF[/b][/color][/b][/color][/b]. 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 [b][color=#08bd09][b][color=#08bd09][b]Qview[/b][/color][/b][/color][/b] 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
     
  5. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
     
  6. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    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
     
  7. zjaybird

    zjaybird Meat Mopper

    Welcome to SMF.....sorry but I cannot help you...I am still in the infant stages myself. Try the search function.....or somebody will come along soon with the knowledge you are seeking.
     
  8. jrodrick4

    jrodrick4 Newbie

    Hi everyone,

    I'm jack new to this forum.
    I'd like to share new things with the people.
     
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    meatie2178, welcome to the SMF Family. I have a GOSM, but mine is a propane unit. Check out the charcoal user's forum and read what others do or have done.

    It used to be that the GOSM's had adjustable side vents as well as a top vent. The side vent were used to control the air intake which in turn controlled how long your burn time was, Side Vent closed down = longer burn times and lower temps; Side vents wide open = shorter burn times and higher temps. There's a learning curve here so you just need to use it often and play with the vents to get the temps where yo want them.

    If you haven't alread done so, sign up for the free 5-day eCourse.
     

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