or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to Smokin'
New Posts  All Forums:Forum Nav:

New to Smokin'

post #1 of 16
Thread Starter 

Name is Randy Thibodeaux (yes it's cajun), from Pearland, Tx. Got a Masterbuilt 40" for my birthday. Smoked 2 chickens, a rack of ribs, and a ham last weekend. Turned out great. Am frothing at the bit to smoke more chickens. Would like to know if anyone has tried brining using a vaccum process. I havea vaccuum packer and several large canisters and wondered about using them for brining. Just don't want to mess up a bunch of yardbirds with it.

post #2 of 16

Welcome to SMF Randy! Glad to have you with us!


I use a vacuum canister all the time for marinating. It cuts the time way down. You can do 30 minutes in a vacuum & get the same results as 3 hours without.

post #3 of 16


This site has tons of info.

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

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!



      Make bacon the easy way!!



post #4 of 16

Welcome Randy!  Good luck with the MES40.  Let us look over your shoulder by sending lots of photos, and as you can see lots of great help available, if you ever need it.  ENJOY!

post #5 of 16

Hello Randy welcome to SMF great to have you around can't wait to see some Q thumb1.gif

post #6 of 16

welcome1.gifto SMF Randy. Glad to have you here

post #7 of 16

Welcome to SMF

post #8 of 16


I have done as AL for marinating but not brining.


000smf new members welcome.jpg

post #9 of 16

Welcome glad you joined us here at SMF !

post #10 of 16



I bet you have some nice cajun recipes you are just waiting to share.drool.gif


looking forward to some q-views. 

post #11 of 16


Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.


You are going to fit in just fine..

post #12 of 16

Welcome aboard, Randy!


Looking forward to some of those old Cajun recipes.


Good luck and good smoking.

post #13 of 16
Thread Starter 

thanks to all of you. just finished smokin' 4 cornish hens.can't keep my hands off of them. used apple, smoked @ 230 for about 2 hrs. breast temp. showed 165.put them in the oven broiler for 4 minutew each side to crisp up the skin.

1st Cornish hens.jpg

post #14 of 16

Hens look great Red drool.gificon14.gif


Welcome to SMF

post #15 of 16


post #16 of 16

Welcome to the SMF Family...This stuff is pretty addicting, nice Hens...JJ

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to Smokin'