New guy

molson xxx

Newbie

Original poster

Nov 11, 2014

13

10

Pennsylvania

• Nov 11, 2014

• #1

New to the smoking world, built my smoker out of a stainless steel refrigerator we got rid of at work. Live in PA and im an Hvac mechanic. My first smoke will start this weekend went boar hunting last month and im attempting bacon!!!!!

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Nov 12, 2014

• #2

Molson XXX,
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.
Good luck with that bacon, post up some q-view if you can.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf

 

Last edited: Nov 12, 2014

molson xxx

Newbie

Original poster

Thread starter

Nov 11, 2014

13

10

Pennsylvania

• Nov 12, 2014

• #3

I will take some pictures this weekend and post, and oh yeah i have a whole lot of questions i have been trying to find a recipe for smoking phesent how to brine and what temp and how long ect. Thanks for responding

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Nov 12, 2014

• #4

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...

I look forward to your smoke. I always enjoy wild pig!
Happy smoken.
David

 

wolfman1955

Master of the Pit

Nov 17, 2013

1,054

47

Chillicothe, Ohio

• Nov 13, 2014

• #5

Molson XXX said:

I will take some pictures this weekend and post, and oh yeah i have a whole lot of questions i have been trying to find a recipe for smoking phesent how to brine and what temp and how long ect. Thanks for responding

Click to expand...

If you put Pheasant in the search bar at the top of every page You will get some results.
Here is a link to a brine everyone seems to really like for birds:
http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

 

Last edited: Nov 13, 2014

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Nov 13, 2014

• #6

  Good morning and welcome to the forum, from a cloudy and Cold  day in East Texas. Lots of great people with tons of                    information on just about  everything 

            Gary

 

molson xxx

Newbie

Original poster

Thread starter

Nov 11, 2014

13

10

Pennsylvania

• Nov 13, 2014

• #7

Thank you all for the info and welcoming

 

molson xxx

Newbie

Original poster

Thread starter

Nov 11, 2014

13

10

Pennsylvania

• Nov 15, 2014

• #8

Dumb question guys, do i dry smoke bacon or put a water pan in the smoker?

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Nov 17, 2014

• #9

Molson XXX said:

Dumb question guys, do i dry smoke bacon or put a water pan in the smoker?

Click to expand...

Welcome Molson!!!

From SE PA.

Sorry I just found this, but I use an electric smoker---MES 40.

I don't put water in my pan for any smoke, especially Bacon.

Bear