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Greetings from Winnipeg,MB

post #1 of 8
Thread Starter 

Hey Guys,

 

Not totally  new to the forum.  Been lurking for a little while off and on.  I just recently retired my old ECB and got a vertical gas Masterbuilt smoker.  Very excited to try it out.  Just finished curing it according to the instructions.

 

I've always had a love for smoked meats.  Growing up as a boy my family were big on fishing and hunting.  I always remember my grandfather smoking fish in a home made vertical wood burning smoker. and getting me to add wood to the firebox when the time came.

The delicous fish and sausage that would come out of that thing is something one could never forget.  I think thats why I have such a love for smoking.

I recently just got into it last year when I picked up a used ECB for next to nothing.  After doing loads of jerky on it and a few racks of ribs.  I quickly got hooked and really wanted something with more space.

 

This is a great site I look forward to chatting with all of you.

 

Tre

post #2 of 8

welcome1.gifto SMF!  We are so glad you joined us!

 

Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #3 of 8

Welcome aboard, Tre!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Congrats and good luck with that new Masterbuilt, and just ask when you need help and you'll get plenty.

 

Red

post #4 of 8
Hi Tre! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
post #5 of 8
Thread Starter 

Thanks for the warm welcome guys. 

wonderful resource here.  I love it :)

post #6 of 8

Hello Tre,

 

 

welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

 

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!

 

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

 

worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'

 

Bill

post #7 of 8
Glad you joined us Tre, welcome1.gif from North Dakota!
post #8 of 8
Thread Starter 

As request Bill.  Heres a shot of my new Vertical Gasser right before I started seasoning it for the 1st time.

 

Also did some chicken legs on it for dinner tonight.  Much to my wife being extremely skeptical about cooking chicken in a smoker after I reassured her that I'd be bring it up to its correct internal cooked temp.   Well long story short.  The chicken legs didn't last long.  drool.gif

I didn't do anything special with the chicken.  Put on some jamaican jerk rub before throwing into the smoker.  Preheated smoker and got the blue smoker rolling lowered temps down to 240f cooked like that for 1.5hrs and finished the last 1/2hr at 350f to crisp up the skin.  Used some local maple I had recently aquired and had cut into chunks. 

The chicken exceeded my expectations.  It was so good.  Frankly was the best bbq chicken I've ever done at home.

Meat was super moist, smoke penetrated the skin nicely and left a wonderful smoke ring.  Was a dry smoke as well.  No water pan at all.

 

I have to say thanks to this forum.  I've done so much reading and research before smoking anything.  And its paid off.  So thanks folks!

 

What are your thoughts on my process on the chicken? 

 

 

 

 

 

 

 

 

 

 

 

 

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