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post #1 of 12
Thread Starter 

Hello all. I've been watching the forum for awhile and finally decided to join. I am  origanally from Montana and currently residing in North Dakota. I've been smoking meat for years and have had several different smokers and have smoked several different kinds of meat. I currently have a Masterbuilt electric and love it. I've had it for about four years. My biggest problem with smoking is consistancy. Tho most of my stuff is good I want to make the step to making it great. I'm looking for help with times, temperatures, rubs, brines, ect. The internet is a great place to gather information but there are so many variations of doing the same thing that i get information overload and start trying to incorporate a little bit of everyones ideas and suggestions and end up with something that's good but not great. Some tried, true and simple methods and recipes would be great! I have a turkey breast that's been brining since yesterday and I'm going to smoke it today but not really sure on my time and temp to get it moist and a good smoke. Thank all! Looking forward to hearing from you.

post #2 of 12

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #3 of 12

Hi 14 Smoke and welcome to SMF.:welcome1:  Many Masterbuilt smoker owners here willing to share help and recipes...The search bar can help you answer questions also....it's the complete website at the tip of your fingers. Looking forward to seeing you around the site...were glad you found us...Thumbs Up

Len 

post #4 of 12
Thread Starter 

Thanks guys. Been looking around and pretty much found the answers to my questions on the turkey breast already. Looking forward to getting started later today. I'll let you know.

post #5 of 12
Quote:
Originally Posted by 14 smoke View Post
 

Thanks guys. Been looking around and pretty much found the answers to my questions on the turkey breast already. Looking forward to getting started later today. I'll let you know.

Sorry for not getting to your question.  I didn't see it in the original text.  I like to cook poultry at 325-350*F.  Turkey breasts don't take long at all -- maybe 3 hours tops.  I look forward to your cook post.

post #6 of 12
Quote:
Originally Posted by 14 smoke View Post
 

Thanks guys. Been looking around and pretty much found the answers to my questions on the turkey breast already. Looking forward to getting started later today. I'll let you know.

Welcome to the forums!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  Good luck with the turkey breast, and be sure to show it off with some qview...

 

Red

post #7 of 12

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  Man does that look good, giving out samples ?

 

Gary

post #8 of 12
Thread Starter 

Just got the turkey breast on. Used Bubba's chix rub and smoking veggies for his gravy recipe. How do I use qview to post pics in this thread?

post #9 of 12

Where is the Pic's ????

 

 

Gary

post #10 of 12
Thread Starter 

 

Aww. Figured it out.

post #11 of 12
Thread Starter 

One hour in and adding chix stock and spices to gravy stuff.

post #12 of 12

Hi!  Please update your profile with your location when you get the chance.

 

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

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