Howdy From Montana

Discussion in 'Roll Call' started by hardwater, Aug 5, 2013.

  1. hardwater

    hardwater Smoke Blower


    I started smoking a little a few years and have found myself here getting answers a few times.   I started off doing ribs and chickens on my Weber Performer, then my mother inlaw bought me this.  I tried doing a chicken on it and I cursed and cursed.  After a couple of hours googling I knew what I needed to do to make it functional.  

    Fiberglass gasket around the lid

    Added a grill and raised it up 1"

    Vented the base and lid

    I have a Supco dual channel thermometer on the way(hopefully tomorrow).  Then sometime mid week, I plan a calibration run and hopefully by this weekend I can smoke a couple racks.

    Hopefully I don't have to baby sit as much as I did when I was smoking in my kettle.   

    Anyways, thanks for having such an awesome forum full of so much great information!
  2. 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 We all have our own taste.

    Happy smoken.

    hardwater likes this.
  3. davidhef88

    davidhef88 Master of the Pit OTBS Member

    Looks like you got that thing all fixed up, now it's time to get it dirty. Welcome to SMF!!
    hardwater likes this.
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    You should sign up for Jeff's Free 5 day E-Course, and it's great!  This is chock full of great matter what your experience level might be!

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

    hardwater likes this.
  5. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
    hardwater likes this.
  6. hardwater

    hardwater Smoke Blower

    Thank you all.

    On day four of the ecourse already, good stuff!
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Hardwater!  You've found a great place for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks who really enjoy helping one another.  Looking forward to your contributions here.

    hardwater likes this.
  8. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Hi. I live just north of you in BC, Canada.

    I have only been smoking since last fall and had limited success until I found this forum. Everyone here is very generous with their knowledge and experience.

    I look forward to getting ideas and learning from your posts.

    hardwater likes this.
  9. hardwater

    hardwater Smoke Blower

    I hope I'm able to contribute soon, but for now I'm just learning!

    I received my thermometer today.

    So I got the chimney 1/4 filled with lump and lit it. I ditched the weber pans from the above pics, added another grate cross ways to hold in the smaller chunks of lump. I decided to go the snake route. I've done whole hogs this way and I just feel comfortable with it.

    I went half way around with about 4-5" around the outside, tossed on a few pieces of apple and let her rip.

    Water pan was filled with hot tap water.

    After 20 minutes it held 217. At an hour 225 and two hours later.

    This I can work with!

    Whipped up a batch of Jeff's sauce and rub. I already have a favorite, but I like trying new things and this site has saved me a ton of head ache, so I went for it. Ribs go on Saturday morning.
    Last edited: Aug 7, 2013

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