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A New Member of the Smoking Community

post #1 of 11
Thread Starter 

Hello Everyone,


                My name is James, and today I was able (with wife's approval) to go out and buy my first smoker today, the Master Forge Double Door gas smoker.  Skipped watching football to put it together and already "seasoned" it with its first burn in, and have to say nothing like smelling like hickory as you walk around the house.


I live the Hampton Roads area of Virginia and have been grilling foods for a few years now.  Smoking has been one of things I have already wanted to try and finally I can.  I think I will break her in tomorrow with something easy and "fast" like boneless chicken breast or chicken wings.  For the weekend I got a 10 lbs bag of quarters I plan on doing, and for Thanksgiving surprising my folks with some good ol' baby back ribs.


My first question is what is a good wood chip to start out with.  I have heard Hickory is a popular choice but it also is very strong, and I have heard mixed responses on whether to use it for chicken, and that is by far what I plan on cooking the most. 


Thanks and look forward to smoking meats!!!

post #2 of 11

Welcome to SMF glad you joined us. You'll find lots of good info and some great recipes here. Personally I'd recommend Apple or Cherry for that chicken both are good with it. Have fun and happy smoking

post #3 of 11

Welcome to SMF, I did some chicken breasts today with cherry wood and they were great.  I do use hickory as well and yes it can get a little strong.  Absolutely loved the flavor from the cherry.

post #4 of 11

Skipped football!!! Ya must have it bad. icon_question.gif

post #5 of 11

Welcome to SMF. I personally use alder, cherry and apple. I prefer a milder smoke. Also pecan is excellent. I also enjoy mixing these.

post #6 of 11

Welcome to SMF James. Glad to have you here. I use chunks and not chips. Hickory is ok but for chicken I like cherry or pecan. If you havent done so sign up for the 5 day ecourse. There is alot of information in there that will help.


post #7 of 11

Welcome aboard.. Sounds like you have some decent equipment and have done some homework to get spun up. I like the choices you made for your first smokes. Cut up chicken smokes well. Just be sure you get it up to 170 for the ladies and 165 for the guys. Patience is the #1 rule of smoking. It seems to be the downfall of most newcomers. take your time, take some pics, post some pics, and happy smokin'!

post #8 of 11

Welcome aboard James!  I personally would have put my new smoker together in the living room while watching football, but, hey...at least you got a new smoker!


As for hickory being too strong, not in my book!  I also prefer the chunks of wood over the chips as they seem to smoke a wee longer than the chips do but I have also done it with chips when that's all I can get and in a hurry.  As stated, cherry, apple and even mesquite work well with the barnyard birds so why not experiment? 


Again, welcome aboard and let's see some Q-view!



post #9 of 11


First off Welcome James to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.


Welcome To Your New Addiction  

post #10 of 11



Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

post #11 of 11

Welcome aboard, and as others have said, when I smoke poultry, I use either apple or cherry, but any fruit wood would work well, hickory and mesquite just a re a little to harsh on poultry IMO

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