New guy

Discussion in 'Roll Call' started by molson xxx, 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!!!!!
     
  2. wolfman1955

    wolfman1955 Master of the Pit

    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
  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
     
  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
     
  5. wolfman1955

    wolfman1955 Master of the Pit

    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
  6. [​IMG]   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
     
  7. Thank you all for the info and welcoming
     
  8. Dumb question guys, do i dry smoke bacon or put a water pan in the smoker?
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    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
     

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