Smokers, Whats your age and how long have you been smoking???

Discussion in 'General Discussion' started by abokol, Mar 28, 2010.

  1. dtj16

    dtj16 Smoke Blower

    Am I just not there in life yet- how do you guys afford multiple smokers? Or is it a collection I must start? I can't say it's a hobbies for me yet either- still much to learn Grasshopper
     
  2. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Honestly, I'am cheap I guess..., but I got a WSM 18.5 " from a guy who wasn't using it anymore... $140..... Got a Weber Kettle before that.... $89.... Bradley 4rack will be converted to cold smoker, soon I hope.... Bout $80.... Biggest splurge... GMG DB, but if ya do it as ya go, it's not too bad..., but been grillin & smokin for a long while..... :biggrin:
     
  3. welshrarebit

    welshrarebit Master of the Pit

    My wife usually buys me something for Xmas; that's how I got my COS and weber genesis,I built myself a mini-wsm, I bought my 22.5 weber kettle from a non profit for $5.
     
  4. dtj16

    dtj16 Smoke Blower

    Smoking deals Waterinhole. Can someone explain what cold smoking is? As I said earlier, only been in the game for about 3 Months. And am curious as to what temps are like for cold smoking? Sounds like an oxy-moron.
     
  5. dtj16

    dtj16 Smoke Blower

    So- Thx to all the seasoned smokers on here, I'm seasoning my new TMLE. Except for a slight puff out of the top of sfb, this thing is only smoking at the stack. Do I do Burn off first- then season w/ oil etc?
     
  6. zbay

    zbay Newbie

    I'm 32 and started smoking with a buddy a few years back, then did a little smoking in a webber kettle if you consider that smoking. I just bought my first smoker and giving it it's maiden voyage today.
     
  7. 73 years old. I have some ribs on my Memphis Pro at this time. I go back to when we dug a hole, built a fire, put the meat over the fire and cooked. The Pro is better smoker.
     
  8. dtj16

    dtj16 Smoke Blower

    Hey Zbay- what kind of smoker did you get to start with?
     
  9. zbay

    zbay Newbie

    @ dtj16, My buddy owned a vertical smoker, then I was using a webber kettle and I tried smoking a few things on that. Honestly I was happy with the versatility of the Kettle and almost went with another one, but last min  decided on a brinkman pitt n smoke. After it's trial run I'm happy with it but I have a few issues I need to work out. I'm currently attempting to patch up some of the air leaks now to make it perform a little better.
     
  10. millerbuilds

    millerbuilds Smoking Fanatic SMF Premier Member

    40.

    I have been grilling and cooking over fire for many years, but only started smoking about 8 years go.  Wish I had started early....
     
  11. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Offend , heck no [​IMG]  My age is my knowledge base . . . I've been Queing since Dad kept burning all the meat , I was about 12y/o , so that's 53yrs.

    I'm not a pro , but certainly know my way around the Smoker. [​IMG]

    Have fun and . . .
     
  12. dtj16

    dtj16 Smoke Blower

    Pork butt today- my first. Anyone have any tips for butts? I've done a shoulder and it turned out pretty good. I brined this butt overnight to get a deeper flavor into the pork instead of just rubbing it and letting it sit overnight which seemed to only give the outer part flavor.
     
  13. dtj16

    dtj16 Smoke Blower

     
  14. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    I usually put a pan underneath to catch the drippings or ya could put the butt in a disposable aluminum pan for a bit.... Pull after a few hours to get the bark & put the pan underneath at that point.... Once ya rest it for couple hrs, when it's pulled the bark makes nice flavor when ya mix it up but then kinda kick it up & put them drippings back in, makes for some tasty Q ! Hope this helps !
     
  15. dtj16

    dtj16 Smoke Blower

    Thx Water- is the pan essential? I was going to go non pan for the first 3-4 hrs. I had some drippings from some ribs I did last weekend I froze. Gonna thaw it, add some AJ and pour over the pork after I pull it. Is the purpose of the pan to speed the cooking process or to catch flavor?
     
  16. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    No, not essential.... Just some drippings for some extra flavor.... Though the ribs drippings sound good to, so up to you.... I just like to put the drippings to work ! :biggrin: Pan doesn't speed up the smoke in my experience, just to catch the flavor !
     
  17. 41 and relatively new to smoking.  Had a Weber kettle for a long time and cooked a lot using the 2 zones.  Finally learned about the "snake" method a few years back and was able to keep the kettle down to 225* which opened up a new door for me.  Finally got a Masterbuilt XL last Christmas and learning something new every time I smoke something and with the help of this site.
     
  18. dtj16

    dtj16 Smoke Blower

    Thx. It turned out great- the best Butt I've done yet
     
  19. dtj16

    dtj16 Smoke Blower

    This is about 3 hrs in. Ive been running things hot and fast lately and getting just as good if not better results.
     
  20. dtj16

    dtj16 Smoke Blower

    This is at 4.5 hr, just before pan and foil (for juices more than anything- it was 204 and climbing) A 6.8lb Bone in Boston Butt in 5.5 hrs. Running temps @ 290-315. Apple and hickory woods, natural wood lump charcoal.
     

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