New to the Forum and smoking

[jhmassey]

I've been looking at smokers for quite a while and finally order a Brinkmann Vertical Trailmaster Smoker from HD.

Hopefully, I will receive it by the 10 days indicated.  It was helpful to read the reviews and understand the good and bad of this smoker before purchasing.  It referred to this website as being helpful so that's how I found this forum. 

My brother has one of the Char-Broil Smoker Off-Set Charcoal Grill but it seemed difficult to control the temp.  I could never pull the trigger on buying it because of that.  I also looked at the Traeger's line but hard for me to justify putting down $800+ on a smoker. 

The few questions in my mind are:

Is there a method to which meats you put at the different levels or does it even mater?

If your smoking sausage, like a Johnsonville Brat is there a way to hang it or is it fine on the top grill?

Cheers!

John

Orangevale, CA

 

[kc5tpy]

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

[gary s]

Hello and welcome, congrats on the new smoker, type in your smoker in the search box and it will pull up a bunch of information, If I remember last year a member posted in detail with pictures all the mods he did to his. Don't know it it really matters, but I never liked poultry above my beef or pork, just something about the juices dripping down on the other stuff. I would think on that vertical you could hang sausage pretty easy, all kind ot thing yo can rig up to hand from.

Gary S

 

[Rafter H BBQ]

Welcome, glad ya joined us !