Howdy Smokers.....

Discussion in 'Roll Call' started by edthetermite, Sep 4, 2013.

  1. My name is Ed and the north central part of Arkansas (the Ozarks) is where I hail from. I am an old fart who has grilled for years but never was real serious about it. Here in the backwoods I have plenty of oak, hickory, and other hardwoods on my property to use for charcoal and wood smoke. I plan on procuring some wild hogs and other native meats to use in my barbie.

    I guess I sort of put the cart before the horse since I should of joined a group like ya'lls BEFORE I decided to recently make my smoker/grill. I had some spare metal and piping laying around so decided to give it a shot. 

    I successfully smoked/cooked two whole chickens with it the other day; went about 10-12 hours. The exhaust temp at the top of the smokestack ran about 140-160 degrees most of the time. Had to rotate the birds every couple hours but they stayed very moist.

    Eventually I want to build a heavier firebox and replace the steel drum. It will take awhile to burn this fella out I'm thinkin'. The piping is galvanized stuff about 3 1/2" inches in diameter. Because of the beefy thickness of the cooker (3/8") and lid (1/4") it heats up and retains temperature pretty well. Used a front end loader to set it in place as this cooker has some weight to it.

    I am still learning about how to run one of these things properly. Any suggestions are welcome, besides a complete re-design. :^ )

    I was going to imbed some images but it doesn't seem to work for me. The loading icon goes round and round but never finishes what it is trying to accomplish. My images of the smoker/grill are under the Smokers gallery - Ed's Smoker/Grill. Hopefully everything is where it should be and I have not violated any forum rules yet.....


  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Ed! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an ”Articles” section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    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!

  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums. Ed!  This is the best place I know 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 input here, and just ask when you need anything...someone here will surely have the answer.

  5. Ed[​IMG]

    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.


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