Newbie from Austin, TX

Discussion in 'Roll Call' started by chickenlips, Dec 6, 2014.

  1. Hiya. I've been spending a lot of money at local BBQ places in central TX and finally decided I should try doing my own. I did a bunch of online research and found this wonderful site. I bought an electric smoker yesterday and seasoned it. I smoked 2 chickens today and decided those two birds alone were worth the price of the smoker. :) I wanted to start with something cheap in case I screwed it up. To my surprise, it was the best chicken I've ever had. Literally, ever. Planning an early run to the grocery store tomorrow for ribs. I can do this!
  2. b-one

    b-one Smoking Guru OTBS Member

    I think you'll be impressed with how good you can do. Foil or no foil sauce no sauce lots of ways to do things practice makes perfect! Don't forget ask questions and use the search feature. And most importantly share qview/pics. Have fun!!
    chickenlips likes this.
  3. [​IMG]   Good afternoon and welcome to the forum, from a pretty nice day here in East Texas. Lots of great people with tons of information on just about  everything .

  4. Thanks! This is how tonight's birds ended up. I like a lighter smoke and added small chunks of hickory 4X throughout the cooking. Truly the best chicken I've ever had.

  5. Man those are some beautiful Birds !!

    chickenlips likes this.
  6. 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...

    Very nice looking yard birds.
    Happy smoken.
    chickenlips likes this.
  7. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Hi ChickenLips, welcome to the family!

    Lots of good folks on here that are only to willing to help, ask as many questions you can think of, and someone will come along and give you the answer!

    Good choice to start off smoking chickens first.

    Smokin Monkey � :welcome1:
    chickenlips likes this.
  8. Really nice warm welcome from you guys--I appreciate it! Next up on my smoker is beef. I've been asked to bring the meats for our family Christmas and brisket was at the top of the request list. I figure I'd better get some practice in. I've also been dreaming of smoked prime rib since before I bought the smoker. It's a toss-up right now as to what I'll be trying this weekend but it will definitely be beef.
  9. wolfman1955

    wolfman1955 Master of the Pit

    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 something you put on a plate to eat then someone here has probably done it then smoked 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.

    I am doing my first Prime Rib for Christmas. If you deside to go that way here are a couple of links you should check out. This is how I will do mine.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!
  10. Oh wow does that rib roast look beautiful! I'm not going to be able to rest until I make one. I better start putting in some overtime and fatten up my paychecks...I have a feeling I'll want to do a lot of experimenting  I've always oven-roasted rib roasts low and slow indoors at 225°. We do one every other month or so--smaller 3-rib roasts unless it's for big family get-togethers when I'll make a 7-9 rib roast. I didn't know you could achieve a perfect medium-rare on the smoker. I can't wait to try it!
    Last edited: Dec 9, 2014
  11. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Howdee & Welcome to the boards

    I know this is Austin but…… The pork rib roast I got when the butcher had pork chops on sale ridiculously low. I just asked if instead of slicing mine I could get them whole and I think I bought a whole rack cut into 4 roasts. Really inexpensive and outstanding.

    The crown rib is just one of these type roasts with all but the loin removed and the bone frenched.

    Both will turn heads and make happy tummy’s and leave all that extra money in the check book for Holiday Cheer!!

    Again welcome to the boards and looking forward to more excellent smoked foods!

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