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Hi, My name is Dave, and I'm glad I found this forum. I have been lurking here for awhile, and decided to go ahead and sign up. My Daughter gave me a Brinkman vertical charcoal smoker for Father's day last year. I used it to cook some ribs and chicken, the final result was good, despite the chore of trying to get it above 200 degrees and stay there. After a few of hours of constantly needing to open the door, which let the heat out, and add more charcoal and wood, I took them into the house and finished them in the oven. The taste of the smoked meat was great, but I was disappointed with the hassle to get there. It has sat in the garage ever since. When I found this site, my mouth watered at the memory of those smoked ribs, and I got the urge to try again. I flirted with the idea to convert it to gas or electric and try to insulate it somehow. After doing some research here and considering my options, I ordered a new Masterbuilt 30" digital electric smoker and an AMNPS. I hope to soon be enjoying some smoked meat and fish, and maybe I could turn the old Brinkman into a cold smoker, since it doesn't hold heat very well anyway.
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Dave
Lots of MES users here to help ya get on track right away
Craig
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from DelaWhere! Good folks and grate advice here... you came to the right place!
Drinks well with others
~ P4 ~
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Welcome Aboard, glad you dropped in
Island of Misfit Smokers Member #92
How to heal the world. Love people and feed them tasty food.
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Great to have you join us Dave, from North Dakota!
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Glad to have you aboard Dave!
~ George Burns
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Welcome. It is OK to have more than one smoker......
What part of Kentucky are you from? My roots are North Central, Ohio Co.Comment
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Welcome from Florida!
Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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welcome to the forum :-)
You might want to look at a kettle. Some amazing cooks on them round here.
Sometimes simple is best :-)Made In England - Fine Tuned By The USA
Just call me 'One Grind'
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No matter what you're cooking on, being a member here won't hurt.
from south Jersey.
Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
My best asset however is the inspiration from the members on this forum.
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@SmokinJim52 on TwitterComment
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Welcome Dave, glad to have you here...Ken
I Should Have Been Rich Instead Of Being So Good LookingComment
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Welcome from Dayton!! Now go smoke some meat!! 
Brian
Certified Sausage & Pepper Head
Yoder YS640
Weber Genesis
Weber 18.5" Kettle
Weber Performer
Misfit # 1899
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Thanks all for the great welcome, I'm sure I will have questions along the way.Comment
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Northern Ky, just across the river from Cincinnati Oh.Originally posted by nickelmore View PostWelcome. It is OK to have more than one smoker......
What part of Kentucky are you from? My roots are North Central, Ohio Co.Comment
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Becky
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https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
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