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New to the forum from Texas

post #1 of 14
Thread Starter 

Hello everybody, I've been coming to this forum for a while to get good info. It just took me a while to join for some reason. In case my screen name didn't give it away, I'm from Texas. I'm not new to the smoking scene, but my experience has been limited to briskets and ribs (wanting to start branching out). I've currently got a 22.5 WSM on the way (should be at the house tomorrow). I'm trading in an offset char - griller...Just a little bit about myself.

post #2 of 14

Hello Smokintexin and welcome1.gifto SMF 

 

Please do us a favor and update your profile with your location 

Thanks

post #3 of 14

Welcome to the forum    Another Lurker decided to join up and say Hi!  What are you going to do first on your new smoker? 

post #4 of 14
Welcome to SMF. welcome1.gif
post #5 of 14

Hello Smokintexin and welcome to SMF!

post #6 of 14
Thread Starter 

Thanks for all the welcomes. I am planning on smoking two boneless turkey roasts friday to kind of break her in. I plan on brining the turkeys the night before. When i'm ready to get them on the pit I will dry them off and give them a good coating with mayo, and apply a liberal amount of mc cormick montreal chicken seasoning over that. Then i will smoke them at around 230 until they are done. This is something a cousin of mine does quite often and it turns out delicious. Saturday I am going to really break her in and do a brisket and some baked beans. Should be a fun weekend!!

post #7 of 14
Welcome to SMF it's nice to have you. Lots to learn here and great people as well.


Have fun and happy smoking
post #8 of 14

welcome1.gif

post #9 of 14
welcome1.gif
post #10 of 14

welcome1.gif howdy

post #11 of 14

Hello and welcome to SMF. Please make sure to join the Texas Smokers Group when you have time.

 

Happy Smoking.

post #12 of 14

Welcome Tex ,sounds like a good weekend.  enjoy!!!!

post #13 of 14

 

Quote:
Originally Posted by smokintexin View Post

Thanks for all the welcomes. I am planning on smoking two boneless turkey roasts friday to kind of break her in. I plan on brining the turkeys the night before. When i'm ready to get them on the pit I will dry them off and give them a good coating with mayo, and apply a liberal amount of mc cormick montreal chicken seasoning over that. Then i will smoke them at around 230 until they are done. This is something a cousin of mine does quite often and it turns out delicious. Saturday I am going to really break her in and do a brisket and some baked beans. Should be a fun weekend!!



From one displace North East Texan to a Central Texas cousin, may I make a recommendation:  Follow Harry Soo's advice on TVWBB for seasoning your WSM before cooking with it.  It doesn't take long and will make fire temp control easier to handle as the WSM will burn hot until you get a good amount of "good stuff" built up inside.  I also recommend putting some Genie garage door handles on the side.  They're a cheap install in existing holes with a little tweeking from a pair of pliers, and make all the difference in the world when you have to remove the middle section with meat on the grill and water in the pan (aka hot squat).  I also cut slits in the top of the middle section so my probe wires can rest in there without getting pinched.  Some use grommets but I prefer the slits so I can remove the lid, remove the grate, and replace the lid in a matter of seconds with out removing a probe from either the meat or the grill.  Welcome aboard!

 

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post #14 of 14

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. 

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