New Member: Sayin' Hi...

Discussion in 'Roll Call' started by cheesy1, May 5, 2007.

  1. cheesy1

    cheesy1 Newbie

    This is my first post to this forum. Didn't even know it existed til last night. What a great place.

    Fairly new to smokin' although I feel I'm learning very fast. This coming mothers day I'm having all 22 members of my extended family over and I'll be hosting with a nice smoked/pulled brisket. This will be my second one. I did one last year that was excellent.

    My smokin' resume consists of Brisket, Turkey legs, chicken legs, chicken thighs, and pork roast. One of each. Those were all last summer. And last Thanksgiving I did a turkey breast.

    I use a Char-Grill barrel style grill with a smoker box/chamber on the side. I like it very much. It works well for just grillin' up some burgers or for smoking a brisket all night long.

    My last brisket that I did required CONSTANT attention. It was my first one and I had was constantly making adjustments or temperature, and keeping the fire right. By the time I was done, I personally, was so smoked out that I don't think I enjoyed the food as much as I would have liked.

    But I've done some research and some other careful planning and think I've got a plan down that will work much better.

    Today I'm doing a test run. I'm using the minion method to reduce some of the constant maintenance, and I've discovered that by putting the top rack in the firebox and they laying to cast iron smoker boxes on top of that I can put wood smoking chunks in them, and burn at the perfect speed to put off lots of smoke, but not actually catching fire and increasing the heat. Plus they burn for a long time, and when they're done there is nothing left but a super fine powder. And all you do is put another chunk down. Your bag of wood chunks last longer and it's so much easier to maintain.

    Gotta go and check my temp and all that.
  2. teacup13

    teacup13 Master of the Pit OTBS Member

    welcome to SMF.... there are lots of knowledgable people here, all you gotta do is ask
  3. Glad ya found us. This is probably the best site on the internet for some friendly GOOD knowledgible advice. I [​IMG] hope you have a good smoke...
  4. deejaydebi

    deejaydebi Smoking Guru

    Welcome Cheesy!

    Look around and read some of the sucess stories and hints given our nebies and you be enjoying your smoking and the food! There's no place like this anwhere else on the net - the best folks, the friendliest folks and the most helpful folks you'll find.

  5. Welcome to SMF. Sounds like you've already had a little practice last year. It's like falling off a bike, hurts a bit if you do it wrong. J/K Everything gets better with practice, so keep cooking.
  6. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
  7. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Hi Cheesy from the southermost point!
  8. squeezy

    squeezy Master of the Pit OTBS Member

    Greetings & welcome from Canada ... SMF is a great place!
  9. bigal

    bigal Smoking Fanatic OTBS Member

    welcome cheesy! great place here
  10. tonto1117

    tonto1117 Master of the Pit OTBS Member

    Welcome to the SMF Cheesy1. Great folks here with tons of knowledge on all things smoked!!!

    Glad you found us.[​IMG]
  11. msmith

    msmith Master of the Pit OTBS Member

    Welcome aboard Cheesy
  12. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Cheesy1!!!
  13. chris_harper

    chris_harper Master of the Pit OTBS Member

    welcome to smf, cheesy. i too have a horizontal offset. i built mine, using a 55-gallon drum, with the side firebox from a char-griller.
  14. Welcome to SMF. Constant attention? Shoooooot, that's what I live for.
  15. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome cheesy! alot of char grillers jumping on board right now, a lot of mods for that unit, check em out and enjoy [​IMG]

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