New to smoking, made my first chickens yesterday...

stephanie nail

Newbie

Original poster

Jun 29, 2011

8

10

Columbus, OH

• Jul 1, 2011

• #1

Hi, I wanted to stop in and let you know that I just bought my MES 30 with window(never stays clear enough to see in) but, I have been reading and checking out the website all week, yesterday I finally made a decision and started out with 2 whole chickens.  I used the brine mixture suggested on the site, and my own spices and let me tell you, after a painstaking(because I was hungry and the smoke smelled sooo good) 3.5 hours, they were they best chickens I have EVER tasted, my husband thought from the sounds I was making when first trying the chicken, that I was going to replace him.  He can be the "grillmaster", but, I will be the "smokemaster" in this household.  I am planning to make some stuffed hamburgers, wrapped in bacon for dinner tonight along with some smoked corn.  Forgot to take pics last night, because of being so excited will try to remember tonight.  BTW this is the first and only site i have checked out, and do not feel that I need to go to any other site for any info.  This is the most informative site, and if I have any ??? I know that I can check out the forums and that I can probably find any answers I need there.  Thanks for making this easy and fun!!

 

sunman76

Master of the Pit

Feb 18, 2011

1,421

20

Duncan Oklahoma

• Jul 1, 2011

• #2

Hello and welcome to the site sounds like your off to a greeaat start.

 

sqwib

Smoking Guru

OTBS Member

Sep 25, 2007

5,962

1,034

Philadelphia

• Jul 1, 2011

• #3

Howdy Steph

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Jul 1, 2011

• #4

 

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
 

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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. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jul 1, 2011

• #5

Great job Stephanie! Don't forget the pics tonight!

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 1, 2011

• #6

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

bakerboy7

Smoke Blower

Jan 10, 2011

111

12

Pittsburgh, PA

• Jul 1, 2011

• #7

Hi Stephanie!

You've certainly come to the right place if you're interested in smoking.

Welcome to the family!

 

raptor700

Master of the Pit

OTBS Member

May 20, 2010

4,065

56

Crestview, Florida

• Jul 1, 2011

• #8

Hi Stephanie, Your husbands a lucky man!

    

 

tom37

Master of the Pit

OTBS Member

SMF Premier Member

Sep 24, 2009

1,649

21

Independence Mo

• Jul 1, 2011

• #9

Hey Steph, welcome to the site. 

How did you do the chicken, spatch, beercan, ect ect? 

My fav is the beercan bird. All I can say is WOW.

And X2 on what raptor said. 

 

davidmc4

Fire Starter

Jun 11, 2011

56

10

Greater San Diego Area - Land of (almost) perfect

• Jul 1, 2011

• #10

Welcome Stephanie! This is a great site with lots of good information and plenty of help. But, you need to learn one thing real fast....

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jul 2, 2011

• #11

to SMF I am glad you joint us