New to this forum.

Discussion in 'Roll Call' started by mikelsdo, Apr 27, 2015.

  1. mikelsdo

    mikelsdo Newbie


    I live on the gulf coast of Florida near Ft. Walton Beach. I'm building a beer keg smoker along the lines of the Brinkmann smoker but also going by the thread in this forum of the same idea. Haven't finished it yet but will submit picks when finished and the results. I have had this keg for ten years and just now bringing to life as a smoker. Can't wait to smoke a tri tip on it. I also have a propane commercial grill and a big Brinkmann charcoal grill. Thanks for the invitations and hello's for joining this forum.


  2. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site Mike.  Looking forward to your keg smoker pic's.
  3. 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...
    Happy smoken.
  4. [​IMG]   Good morning and welcome to the forum, from a cool and cloudy day here in East Texas. Lots of great people with tons of information on just about  everything.

  5. sota d

    sota d Smoking Fanatic

    Mike, welcome to the forum! A lot of great folks here who are happy to help if you need it. Would love to see your keg smoker build. Happy smokin', David.
  6. mikelsdo

    mikelsdo Newbie

    Thanks for all the welcomes to the forum. Tried out the beer keg smoker for the first time last night, it cooked at a steady 175 degrees. Cooked thick porkchops for 1.5hrs still not done so I took out the water pan to speed up the cooking which worked. I was tired and hungry. I will post pics soon I'm off Sun. and Mon.My waterpan is great for all day smoking but to big for quick smoking. Chops had great smoke flavor can't wait to smoke a Boston butt. Will post pics this weekend.


  7. one eyed jack

    one eyed jack Master of the Pit

    Congratulations on your first successful smoke Mike. 

    175* is pretty low for most smoking.  I would shoot for 225* to 275* and I don;t get frantic till the tempo goes above 300*. 

    That butt would take 40 forevers to finish at 175*.  I've got a fair number of butts under my belt,  (My side to profile proves it), and I plan on 2 hours a pound at 225* to 250* and I have had a few go far longer than the two hours per pound.

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