Smoking in Wisconsin

Discussion in 'Roll Call' started by johntroxel, Jul 8, 2010.

  1. johntroxel

    johntroxel Fire Starter

    Hey everyone.  I bought myself a cheap Brinkman firepot smoker a little over a month ago and I am absolutely hooked.  After reading multiple websites I now figured out that I have not bought the best smoker in the world, but I have made some awful good food on it.  Here is what I have smoked so far:

    Hickory smoked Ham

    3-8 lbs rolled pork roasts

    2-4 lb pork loins

    6 baby back ribs

    4 beef ribs that I absolutely ruined

    13 lb sirloin roast

    13 lb turkey

    2-4 lb chickens

    about 30 lbs of country style rib roasts

    Tried cooking with only wood and that was a disaster, and then also with chucks of wood with charcoal and that was just too heavy of a smoke flavor also.   I have been reading on here now that I should not be using any full pieces of wood at all with this type of smoker, so this weekend I will be trying a few apple wood pellets.  I have been using a combination of lump and briquet charcoal and that is how I have made the best meat.  This weekend I will be cooking for about 20 people so I am doing 8 baby back ribs with 20 abt's for friday, and then 20 lbs of chicken thighs for saturday.  I will have my mods done by then and i hope to not have to baby sit it quite as much.  I have extended the smoke stack so it almost touches the grates and then I am putting 18" of double layer duct work for a baffle sealed on the top with some fireplace caulk.  I will also be sealing up the sides of the lid with some heat gasket to try to keep more that precious heat in.  The last thing will be putting my 2 new thermostats in at meat level on both sides of the smoker. 

    Little about myself.  38, Married, 6 kids, am the local high school athletic director, and also do construction.  I coach alot of youth sports (wrestling, football, and baseball), and we do alot of camping and just last week got a permanent site at a local camp ground.
  2. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to SMF glad you decided to join us. Congrats on the smoker it sounds like your putting it to good use. You'll find lots of good info and some great recipes here. Have fun and may all your smoke be thin and blue
  3. deannc

    deannc Master of the Pit

    Welcome aboard!  You've been busy smokin with that list!  Search around here on SMF, as you're probably well aware by now, there is a ton of information available on just about any smokin topic you could imagine.  And of course the folks here are always more than willing to help out.
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds like you got a great start already.

    There are a lot of people here that will take you the rest of the way.

    Welcome to a GREAT place,

  5. Welcome!  I'm from Wisco as well.  :)
  6. etcher1

    etcher1 Master of the Pit

    Welcome [​IMG]to the [b][b][b][b][b][b][b][b][b][b]SMF[/b][/b][/b][/b][/b][/b][/b][/b][/b][/b] forum, You came to the right place. Good people and good info.
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


     First off welcome to SMF there John. You'll like it here for there are alot of good folks here that would jusrt love to help you with anything to do with smoking.
  8. 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. [​IMG]
  9. johntroxel

    johntroxel Fire Starter

    Thanks a lot everyone. I have learned a lot so far, but it seems like something you just have to practice at.
  10. meateater

    meateater Smoking Guru SMF Premier Member

    Keep at it you will be a pro in short order. [​IMG]
  11. Welcome Friend

     Looks like you are going to fit right in. Welcome to the family

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