Ready to Smoke!

Discussion in 'Roll Call' started by benderz85, May 27, 2011.

  1. benderz85

    benderz85 Fire Starter


    So...bought the Char-Griller Duo w/ SFB about 2 weeks ago.

    I had a heck of a time punching out the SFB Football punch out...

    After reading the posts on here...made a few mods:

    1) Added the dryer vent tube to grate level.

    2) Drilled into the left and right side of the MC lid and added temp. gauges at grill level.

    3) Bought a char-broil shaker as an added charcoal basket for the SFB.

    4) Used the SFB grills as support for the inverted charcoal tray as a baffle.

    5) Added extra bolts and tinfoil in various locations to combat leaks.

    Now ~ I am ready to smoke! I don't know where I will start...but I'll probably start small.

    My name is Brad...I live in Southern Ontario...and I love to eat BBQ ~ Cheers ;)
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Good luck with that first smoke and don't forget the Q-view!
  3. venture

    venture Smoking Guru OTBS Member

    Don't forget to season it.  Be sure do do that in an area you don't mind a little dripping grease.

    Good luck and good smoking.
  4. benderz85

    benderz85 Fire Starter

    I guess I forgot to mention that I seasoned it...and took the 5-Day E-Course!

    Thanks for the positive wishes :)
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to the club!!
  6. fpnmf

    fpnmf Smoking Guru OTBS Member


      Good luck!!

  7. Welcome to SMF neighbour. You will love it here. The good people down south know how to Q and are always willing to help. Maybe you can also help me. Do you know of a smoking wood supplier in your area other than Smokinlicious. I'm tired of spending that much money for wood.
    Last edited: May 27, 2011
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Welcome to  SMF Brad, Glad you joined us.

    You may wan't to start with chicken or maybe a pork butt.

    [​IMG]  and don't forget the Qview.
  9. benderz85

    benderz85 Fire Starter

    Gros - Sorry! I haven't familiarized myself with any local suppliers yet.

    Raptor - Thanks...I think so too. Just reading up on proper brining techniques :)

    Thanks again everyone ~ will let you know how it goes (via Qview).


  10. africanmeat

    africanmeat Master of the Pit OTBS Member

    Welcome to SMF  I am glad you joint us

    You are in the right place the folks here are help full and knowledgeable

    Don’t forget the Qview    
  11. grohl4pres

    grohl4pres Meat Mopper

    Welcome to SMF.  Guys will help you out here.  Enjoy [​IMG]
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    Welcome to SMF - looks like you are off to a good start. Read as much as can and dont be afraid to PM any of us to help
  13. 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.
  14. 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.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Sign up for Jeff's 5-Day eCourse.  Click Here
    13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

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

    15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

Share This Page