New Smoker

Discussion in 'Roll Call' started by smoke daddy, Apr 24, 2011.

  1. smoke daddy

    smoke daddy Newbie

    Hi all, new to meat smokin and new to this forum.  I am in the process of building my first smoker, it's a whopper!  Main oven is 46" X 16" pipe 1/2" thick, attached 16" firebox in the traditional manner (lower attached) chicken roaster attached on top of main oven on oppisite end of the fire box, 6" stack out of that with damper.  Almost done, I have thermometers ordered, racks are built except need to find Stainless expanded metal for them.  Will provide pictures when done....probably next weekend.

    I'm sorry in advance if It takes my a long time to post....I don't comput very much at home since I do so much at work.

    Nice to meat you all!  Don
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome Don, it's nice to meet you. Looking forward to your pit build!
  3. fife

    fife Master of the Pit

    [​IMG]Don and get some pix so we can see
  4. les3176

    les3176 Master of the Pit

    Welcome to smf glad to have ya!!! Tons of info here and great members too!!
  5. smokinal

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

    Welcome to SMF!
  6. hardslicer

    hardslicer Smoking Fanatic

    holy 'smoked' cow....sounds like a great set-up!  welcome
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF Don - Looking forward to seeing the final build
  8. 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.

    For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

    Click Here it's "FREE" ... 5 Day eCourseE

    [font=Arial,sans-serif]Tips for New Members:[/font]

    1. Be sure to put a general location on where you are located in your profile this helps us when answering questions you might have.

    2. When posting your smoking adventures be sure to post plenty of Qview (Pictures).

    3. Get a good Probe Thermometer as We Smoke By Temperature NOT TIME.

    4. A good choice for a remote dual probe thermometer is the Maverick ET-732

    5. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    6. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience more pleasant...
  9. Welcome Don, eagerly awaiting pics.  [​IMG]
  10. realtorterry

    realtorterry Master of the Pit OTBS Member SMF Premier Member

    X2 [​IMG]
  11. 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.
  12. fourashleys

    fourashleys Smoking Fanatic

    :welcome1: to SMF! Looking forward to the build pics.:grilling_smilie:

Share This Page