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post #1 of 6
Thread Starter 
Hey y'all my name is Kyle, just turned 30, from California. Just got my second smoker but first electric smoker, Masterbuilt 30" so far I've made venison jerky. It was pretty tasty! Fixing to make chicken quarters and ribs for the Fourth. Gonna use the Slaughter House brine for the chicken and yellow mustard dry rub ribs. Any suggestions and comments are more then welcome!
post #2 of 6
Hi Kyle! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #3 of 6

Welcome to the forums, Kyle!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!



Edited by SeenRed - 7/2/13 at 8:22pm
post #4 of 6
Thread Starter 
Thanks Red! Just curious if I'm going to try and smoke ribs and chicken quarters together what temperature should I use?
post #5 of 6
Originally Posted by kyko View Post

Thanks Red! Just curious if I'm going to try and smoke ribs and chicken quarters together what temperature should I use?


Poultry does well a little hotter...I'd probably go 250* or slightly higher.  This will cook your ribs a little faster that way...its good if you can time it where the ribs come out first, then you can crank the temp up to 300-325* to finish the chicken (makes the skin nice and crispy).


Important to Remember:  make sure the chicken goes on the bottom rack in your don't want raw chicken dripping on your ribs.


Good Luck, be sure to show and tell how it turns out!



post #6 of 6

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


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. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.


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



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