Newbie Logging On

[seon]

Just wanted to drop by to say, "Hi".

I've been retired for 11 years and just now getting into smokers.

My wife bought our charcoal Brinkmann smoker back in '92 but I traveled so much for work, that I hadn't the time to even open the box.  It's been sitting in the shop all these years and about two or three weeks ago, I noticed it and decided the time is right!

I've since smoked baby back ribs and a Salmon fillet.  Both came out great.  But the only complaint I had was it used a lot of charcoal and was a little messy to clean up.  Then I noticed the propane Turkey fryer sitting on the other shelf of the shop that I hadn't used in about 4 years.  So I marriaged both smoker and fryer burner thus converting the charcoal to propane smoker.  Now life is much better...LOL.

As I type this, I have a pork butt in the smoker and will have pull pork tomorrow for lunch when my kids and grandkids come over for lunch.

 

[bmudd14474]

Welcome to SMF. Glad you decided to dust off the smoker. Check out the 5 day e-course if you haven't already. Its got lots of great information.

 

[callahan4life]

 You will find this site and the great folks here to be a wealth of good info for all your smokes. Be sure and take lots of pictures (Q-View) of your smokes and post them for us all to see and drool.

 

[beer-b-q]

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 much more pleasant...

 

[SmokinAl]

Welcome to SMF. As was said we love Q-view!

 

[seon]

Wanted to post my 1st Baby Back ribs that I smoked last week for the wife and I.

She did the rub, wrapped and refrigerated the night before.  The next morning, I started the smoker, let the ribs air for an hour on the kitchen counter then placed them on the top grill.  Oh mama, were they good.

Before

After

 

[meateater]

Welcome, great looking ribs. Might want to go straight from the cooler to the grill, just a first suggestion. We like to take meat from 40*-140* in 4 hours "FDA suggestion" . I hate to see anyone get sick. 

 

[tyotrain]

welcome to SMF its nice to have ya.. Have fun and Happy smoking

 

[SmokinAl]

Your ribs look great. Meateater made a good point about going straight from the fridge to the smoker. Any time above 40 degrees is counted against the 4 hours. So you might as well have them in the smoker warming up, and they tend to take on more smoke when they are cold. Great job on your first try!

 

[Fife]

You are going to love it here there is alot of great people here with alot of knowledge so ENJOY.