New Smoker

Discussion in 'Roll Call' started by smokinincincy, Nov 20, 2014.

  1. Hi all. I just joined this forum, and thought I'd introduce myself. My names Brent, and I live in Cincinnati, Ohio. I'm a noob when it comes to using a smoker, but have eaten plenty of smoked food. I just got a masterbuilt electric 30, and I will be smoking my first chicken this weekend. I will be using a brine, and I plan on smoking at 250 for 3-4 hours. Happy smoking
     
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome. I would crank the mes to 275.

    Dry the bird for 24 hours in the fridge to help the skin.

    Also look in to a AMNPS from Todd. It burns wood pellets, one tray will smoke for 12 hours instead of using the chip tray in the mes.
     
  3. bbquy

    bbquy Smoke Blower

    Welcome to the forum!
     
  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...
    Happy smoken.
    David
     
  5. [​IMG]   Good morning and welcome to the forum, from a cloudy, rainy and warm day in East Texas. Lots of great people with                 tons of information on just about  everything 

                   Gary
     

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