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OK so all I need to do is figure out just what is it I`m doing now! LOL!

post #1 of 11
Thread Starter 

Hello everybody! My name is Jimmy and I just got a new Masterbuilt vertical gasser for my birthday. I live in the central Massachussetts area. Now all I have to do is figure out what to do with this new smoker! I love to cook outdoors and been brought up camping, hunting and fishing. I found this site and now I`m ready to go with alot of new friends! So that said,...Helpppppp! LOL! So far I used it twice, one hit and one miss. Thats what I get for flying blind. My pork loin came out great, but I tried to do a beer can chicken and some beef backs at the same time and it was a little flat. I know I got alot to learn so with a little help from you guy`s and this site, I`m sure that I can get heading down the right path soon.  

post #2 of 11

Welcome..

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!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig


http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


 

post #3 of 11

Glad you're here! So what happened with the chicken and ribs?

Might be easier to stick to things that all cook in the same amount of time until you get more comfortable with things. The best part of the learning process is even your failures are still usually pretty good to eat. You will go through a lot of meat chasing that "perfection" however. And if you're anything like me, you'll never attain it, as there's always something you'll want to tweak for the next time.

Good luck, have fun and don't be stingy with the pictures!

post #4 of 11

anigif.gif

post #5 of 11

welcome1.gif   Glad to have you with us!

post #6 of 11

icon_cool.gif

Welcome you will really like it here.

 

post #7 of 11

welcome1.gif You will learn much here.

post #8 of 11

welcome1.gif

post #9 of 11
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post

Glad you're here! So what happened with the chicken and ribs?

Might be easier to stick to things that all cook in the same amount of time until you get more comfortable with things. The best part of the learning process is even your failures are still usually pretty good to eat. You will go through a lot of meat chasing that "perfection" however. And if you're anything like me, you'll never attain it, as there's always something you'll want to tweak for the next time.

Good luck, have fun and don't be stingy with the pictures!


I think it was the two different type of meat cooking at the same time. I was worried about over cooking the Beef and the chicken was seaming to take foreever. The hardest thing to figure out is the timing part. When your trying to time when to put the potatoes on and what not so it all comes together at the same time. The chicken really didn`t have that bursting flavour to it, as I said it was flat.
 

 

post #10 of 11

welcome1.gif Aboard, glad to have you..

 

Rich

post #11 of 11

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

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