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Howdy from Yorktown, VA

post #1 of 9
Thread Starter 

Hey folks,

 

A warm salutation from the town where the British surrendered!

 

I'm a total newbie with an ECB.  I've grilled on her twice since I picked 'er up at WallyWorld, but haven't been able to try smokin' anything yet because the darn thing was missin a lower support bracket.

 

As a n00b I think I'll start simple--I'd like to smoke up a chicken and maybe even some salmon.  

 

I've been doing a lot of reading, and already started moddin' my ECB.

 

Any input or help is appreciated!

 

Best wishes,

SeanO.

post #2 of 9

Hey Sean thanks for coming by and please be welcome. A lot of us started on

an ECB, it's a great way to realize if you like smoking or not. I started with a

chicken and haven't looked back.

 

All the folks here are eager to help and hear about your adventures.

 

Again WELCOME...James

post #3 of 9
Thread Starter 

Hey James, 

 

Thanks for that!  A question for you: for my first chicken, should I brine it or is that too complicated, do you think? Any suggestions for a proper rub for the n00b to work with?


Thanks in advance!

 

Best, 
SeanO

post #4 of 9
post #5 of 9

   Just don't give up if the first few times are less than you wanted.Practice is the answer, and doing smaller and less expensive meats will give you a grand beginning to the World of Smoking.

   And be adventurous,smoke evberything you can,who knows,you might hit a Bonanzadrool.gif

How ever you go remember to share the goods and get some Buddies in on the fun.yahoo.gif

BBQ with friends make for a happy neighborhoodicon14.gifandwelcome1.gif

post #6 of 9
Quote:
Originally Posted by seannyob View Post

Hey James, 

 

Thanks for that!  A question for you: for my first chicken, should I brine it or is that too complicated, do you think? Any suggestions for a proper rub for the n00b to work with?


Thanks in advance!

 

Best, 
SeanO




Really I just put McCormicks sweet-n-smoky rub, let it get to that glazed look ( about 20-30 mins) and put it on.

I think it took about 3 hours but it was slammin'. If you get the chance, get Jeff's rub and tinker with it, I did and

it rocks.

 

Let the smokin' begin...James 

post #7 of 9

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

post #8 of 9

 

welcome1.gif   Glad to have you with us!

post #9 of 9

icon_cool.gif

Welcome Sean to SMF. You'll like this place cause theres alot of really good folks here that would love to help you out with just about anything to do with smoking meat. So get to smoking and don't forget the Q-view cause we just love that stuff. So enjoy for there's alot of really good recipes and methods that you could learn from here.

 

Welcome To You New Addiction.  

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