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Old chef, new smoker

post #1 of 13
Thread Starter 

Hi there all.  Thank you so much for this forum, and for all the info being contributed here!


As it says, I'm an old chef, but a new smoker.  I was a professional restaurant chef for a couple decades or so.  Never worked in a bbq joint.  Mostly regular restaurants and country clubs. So if we did ribs, they were done wrong.


I have since left professional cooking in pursuit of my life long dream... dog pooper scooper.  Well not exactly a dream, but I am self employed, working outdoors, I have over 300 dogs in my extended family, and I am loving it!


Anyway, I have been grilling at home since I was a kid.  I manage to produce some decent ribs on a Weber grill, but still never reaching nirvana  I finally took the plunge and got a Masterbuilt gas smoker.


I went all out my first try with a whole chicken, leg quarters, a small test pork loin, and a couple fatty's.  I added another chunk near the end and I think I over smoked everything.  The bird on top was a tad bitter, but everything was moist as ever!


I hope this link from my facebook photo album works: 




Thanks again everyone,





post #2 of 13

Welcome to SMF. The pics looked great. Congrats

post #3 of 13

Looks like you got that Masterbuilt figured out right of the bat. Nice job!

post #4 of 13
Thread Starter 

Thanks, you two!

post #5 of 13


This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!


Have a great day!!!



post #6 of 13

Welcome, just remember, poultry always on the bottom, you dont want raw chicken dripping on pork or beef. Just sent you a invite on facebook

post #7 of 13

Poultry on the bottom because pork fat tastes better than chicken fat.  Correctly smoked, all fat will be at proper temps.


Good luck and good smoking.

post #8 of 13


Welcome to SMF, Glad to have you with us.

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

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #9 of 13
Thread Starter 

I wanted poultry on the bottom, but the wife decided she didn't want pork fat on the chicken.  (she knows different now thanks to you guys biggrin.gif )


Gary, thanks for the facebook friend request.  I accepted.  Nice smoker rig you got there!

post #10 of 13

Looks like your well on your way. Welcome.

post #11 of 13
Thread Starter 

Thanks meateater.


Love your avatar!

post #12 of 13

Welcome to SMF Scott  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

my advise take the free ecourse you will find it very helpful


Don’t forget the Qview  


post #13 of 13
Thread Starter 

Thanks, africanmeat. I think I will buy the mp3.  I drive a route all day, so putting it on my ipod will be great.

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