Newbie From St. Louis

Discussion in 'Roll Call' started by arlo, Jun 29, 2007.

  1. arlo

    arlo Newbie

    Hello Everyone

    New to the board but I love to try new things so I just purchased a Smokey Mountain Smoker from my local Wally World seasoned it yesterday and now I am prepairing my first batch of Ribs. Been messing with the temperature throughout the day going between 210-240 I hope this is not a problem. I have read asome threads about these smokers having problems i.e. getting to hot etc. etc. I have it on the lowest setting and rises to 250 very quickly, but I did discover that if the turn it to "Full" and start to go to off I can control the flame better. Any suggestions to what I could do? And yes I am using the temp. gauge that is provoded with the unit but will purchase a good one very very soon.

    Thanks and great Forum....

    Arlo
     
  2. flagriller

    flagriller Smoking Fanatic OTBS Member

    Welcome! You will love the site and especially the people here, they're great!
     
  3. larry maddock

    larry maddock Master of the Pit OTBS Member

    HELLO HELLO,
    IM GLAD TO MEET YOU...
    IM FROM SAINT ANN NEAR THE AIRPORT..

    IN SUMMER HEAT 240 F IS ACCEPTABLE...

    IN WINTER THAT 240 WILL BE 220

    HAVE FUN...[​IMG]
     
  4. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Welcome aboard. Looking forward to hearing about your smoking adventures. This is a great place to learn from some very experienced people.
     
  5. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Hey Arlo:

    Welcome to SMF. We are glad to have you here. I would just watch those ribs. The thermometer in the gosm is notoriously inaccurate and you may be smoking at a higher (or lower) temperature then you think.
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    welcome to the smf.
     
  7. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Arlo!!! As mentioned, an aftermarket thermo is a great addition to the GOSM. How did those ribs come out?
     
  8. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
     
  9. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome to SMF, Arlo and a big hello from Canada , remember we all love to see pics of your cooks and creations [​IMG]
     
  10. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard Arlo... you have stumbled upon the greatest smokin' site on the net!
     
  11. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Welcome, don't forget the pictures, I've learned that's a very important part
    of the smoke. everybody here loves to drool, myself included. [​IMG]
     
  12. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome Arlo, Hope you enjoy it here. Take time to meet the friendly folks and have fun.
     
  13. watery eyes

    watery eyes Smoking Fanatic OTBS Member

    No matter what - stick with it.

    You will learn something from every one of your smokes.


    Might want to consider adding a couple gauges to your smoker like I did and also getting a remote digital for monitoring your meat.


    Welcome to SMF!!! [​IMG]
     

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