HOW MUCH TROUBLE AM I IN

Discussion in 'Roll Call' started by lateferdinner, Jun 10, 2011.

  1. i just bought an new in the box Charbroil_american_gourmet offset smoker 2 years old

     anybody know what i should know about this piece
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Welcome..

    This site has tons of info.

    I would suggest you spend some time reading all the different forums and the

    WIKIs.

    Then use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!
    A
    Have a great day!!!

    http://www.smokingmeatforums.com/search.php?search=Charbroil_american_gourmet+offset+smoker+  

    Craig
    http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
    http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
    http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

    soflaquer
    http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
     
    Last edited: Jun 10, 2011
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  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        
     
  4. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    First welcome to SMF.

    Second, your smoker I also have one. IT takes a little getting use to, but a decent enough smoker. This is what I have learned. I always put a small foil pan close to the firebox as there is not alot of grillestate in these things. It helps maintain a more even temp. I have extend the chimney down to grate level, & as small as the firebox is I still had a charcoal basket made & raised it about an inch higher for more air flow & area for charcoal to drop. I barley keep the firebox cracked open now! These few things have increased my smoking enjoyment way more than before. I like tending the fire a bit, but when I first got it it was every 15 minutes & in 2 hours I was out of heat? Now I only need to check it maybe once an hour & I get 4-5 hours of heat. Not bad for such a small smoker.

    One more thing the stock Temp Gauge is probably off. Give it the boil test so you really know where your temps are. Good Luck!!
     
  5. Thank you that's the kind of info i need to know

    i have an electric smoker but my wife wants to do a turkey and brisket

     so i wanted to go with a charcoal smoker

     some pix of the mods would be appreciated if anyone has some.
     
  6. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Start with the 5 day ecourse and that should help alot. Then like others have stated there are alot of threads with mods for that smoker.

    Welcome to SMF.
     
  7. Thanks i did take the course and i own a gas grill and electric smoker (not my first rodeo)

     I noticed some older post reguarding this type of smoker and would appeciate

     the mods info and some pix would help.

     I guess if i had it in my posession i mite understand a lil better but i don't pick it up till sunday

     up near Georgian Bay

     which is 3 hours from me
     
  8. Hi

     WOW south africa eh

     my brother in law did 6 years near you  ....Zambia (Lusaka)  oh as a missionary!!

     you must have a great biltong recipe... Wanna share??
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum Late, best way to find one of the many, many threads covering the mods is just type "Char-griller mod" or "firebasket" in the search bar. Some of the threads have over 200 posts so you just have to wade through them to see the various types of firebaskets and stuff people have made.
     
  10. meateater

    meateater Smoking Guru 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.
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

     

    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...
     
  12. raptor700

    raptor700 Master of the Pit OTBS Member

    Glad to have you here dinner,

    You already have gotten all the advice i would give,

    these guys (gals) are great!

    [​IMG]
     
  13. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!
     
  14. you are  correct this is a very helpfull forum

    and i thank you all for your help
     
  15. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Your in big trouble because all the neighbors are going to be knocking at your door when they smell that smoke.  [​IMG]
     
  16. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF glad to have you here with us 
     
  17. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

Share This Page