New Smoker here

Discussion in 'Roll Call' started by orenglin, Jun 20, 2013.

  1. This is orenglin.  I am new to this whole smoking meat thing, but have always wanted to try it.

    I recently purchased a Charbroil offset charcoal grill and smoker.   I bought it primarily for a grill to replace my old propane grill, because it was cheap, and I wanted to be able to also try some smoking.  I initially purchased it as a temporary grill, until I could find the grill I really wanted.  I think, I might be done shopping.  I am really enjoying this grill/smoker and cooking with charcoal.

    I haven't made any modifications yet.  I need to extend down the smoke stack to the grilling surface, and I really need to make a charcoal basket for the fire box.  I seem to be going through a lot of charcoal way to fast, but I AM learning how to maintain temp.  That is exciting.

    I have watched and am watching a lot videos and how to modifications for the smoker and how to do various types of meat. 

    I recently smoked some pork chops and they turned out amazing.  Sorry no pics, the meat didn't last long enough.  The family devoured them before I could snap a picture.  I am planning to smoke a venison roast, some pork roasts, and chickens soon, and eventually larger cuts of meat.

    I am already looking for parts to construct a UDS.  I have recently seen some really cool videos, and can't wait to begin.  

    I am looking forward to learning lots tips and tricks for all of you, and sharing my success and challenges.
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to the forum. Lots of knowledge here.

    I am currently building a uds.
  3. Check this guy out.  His turned out really cool.  Lots of good tips.

    His screen name on youtube issneakeey1

    The videos are a bit long, but you can scan through and get the main points.  

    Good luck with your UDS
    Last edited by a moderator: Jun 21, 2013
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

  5. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  Never just might meet a few new neighbors!

    Jeff offers a free 5 day E-Course.  It's packed with great information to 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.

    Off Site Links are not allowed here at SMF....just a gentle FYI! [​IMG]    You are allowed to "embed" videos from You Tube tho.

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

  6. welcome . i am also a new smoker and have the same smoker as you.  i have had it a couple of months and have smoked several things. some of the pics are on my profile.  i went big for my first smoke and tried a 9 lb pork butt.  i was up at 5 and used lump charcoal and alot of cherry and maple wood.  it was only my second time trying my smoker ( first was seasoning burn that i played with for 5-6 hrs with temp probes).  my probe was at fire side and was alot hotter than meat so it took 18 hrs at what i thought was around 225.  took forever but tasted better than any pulled pork i have tried.  so juicy no sauce needed .  have learned lots since.   my simple water filled bread pan tuning plates help alot with temp management. they can actually  make it hotter on side away from fire. check my pics out. still figureing it out though for minimum maintenance. with small fire i can maintain 150 -160 to smoke salmon and by adjusting pans and beefing up fire i can maintain 225-250 pretty easily.  im always trying to go all wood no charcoal now and it is hard to manage smoke. i still need to drop my chimney down and redo the seal i tried to make before.  i think the expanded metal firebox would be a great upgrade and probably save fuel as this smoker is a pig for fuel. 

    i also just got a new weber kettle and mailordered a smokenator.  just got it last week . tested last night .  am excited

    well tomorrow im smoking a little 3 lb pork picnic roast that i will rub in a few minutes . doin it on the charbroil with lump instead of a real wood fire, probably use cherry for smoke as it is my fav. but i keep meaning to try apple!

    pics to come!
  7. First attempt at smoking a venison roast and then some eggs.

    The roast turned out well.  Wished it was more moist.  The eggs were done in an hour.  It was fun.

    Before the cook, I build a coal basket for the fire box. I thought it would hold more coals and help sustain the fire.  The only thing that I accomplished was higher temps.  I open stack, closed intake, and the temp wouldn't drop below 300 until the coals were mostly consumed. [​IMG]   (I was cooking with a Charbroil offset smoker)

    I thought about trying to add an aluminum bread pan with water, blocking the hole between the fire and cooking area, but didn't get that done.  Next time, I'll have that ready as an option.

    Any suggestions on how to maintain low temp, yet conserve coals, making the fire last more than 3 hours.

  8. baffling the heat with water pans will keep it down but also burns alot of fuel that way.  i think firebox will help burn less , but u still have to refuel this smoker alot  i think

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