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post #1 of 12
Thread Starter 

Hello my name is Mrs. Mary Frey and I am new to here and also new to smoking. I purchased our Gas Smoker for my husband but we have onluy used it one time because he was going through chemo/radiation for stage 4 throat cancer and was not able to eat smoked food. But we plan on using it for Thanksgiving and also for Christmas. I wiuld love to find a recipe for smoking tuyrkey for this week and also  for smoking a leg of lamb for Christmas. I am open to new ideas and advice for us. Thank You

post #2 of 12

Mrs. Mary Fred:welcome1:

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

Hello Mary...Welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks 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.  Sorry to hear about your husband's health troubles...praying that he fully recovers!

 

There are many smoked turkey threads in the poultry forum...lots of good ideas, recipes and techniques to read about:

 

http://www.smokingmeatforums.com/f/102/poultry

 

Good luck and God Bless... 

 

Red

post #4 of 12

Hi from Canada, Mary.

:canada-flag-68:

There are so many different ways to smoke, I suggest you search using the search bar and find a method that appeals to you.

 

May your husband and you enjoy a great and healthy holiday.

 

Disco

post #5 of 12
Thread Starter 

Thank you for the welcome and I will def post Pics

post #6 of 12

Welcome to the forum!  You'll find more information here than you can read! ….And plenty of friendly folks with good advice.

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  ........

 

Gary

post #8 of 12

Hello Mary and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!    Lamb is one of those "iffey" things in my opinion.  I think lamb should be browned on outside, maybe even slightly caramelised if using a sugar base rub; but should only be served rare/medium rare TOPS.  If you do not like your meat rareish, then my only suggestion is  the search bar.  Lamb will also handle the stronger type wood smoke such as hickory or even mesquite.  I would smoke that leg at the 300-350 range.  325-335 if you can control the temp well enough.  Take it to an IT of 140-145.  Wrap in foil and a towel and rest for about an hour.  After resting it should be  well into the medium rare range.  I would use a stronger wood chip for smoking.  Hickory, mesquite, oak or even the bottom of the scale pecan.  If you have never tried mesquite, ( the TX. smoke Gods make strike me down for saying this ) I would not use it for Christmas.  It is not to everyone's taste.  Would be a shame to learn you don't like it for your Christmas meal.  Cherry wood chips mixed with the other options will add slightly sweet flavour and a great color to the finished product.  Another suggestion is not to get too fancy with the lamb.  Just use the same seasonings you would use if throwing it in the oven.  This is Christmas dinner.  A special meal you don't want to play with much.  Experiment with lamb and rubs later.  When you do start to experiment keep a smoking journal and write down everything you can think of.  Then next time change just one thing at a time and record your results.  Others may have different advice.  This is only my opinion for what it is worth.  Hope this helps.  Keep Smokin!

Danny

post #9 of 12

No K C is right, I would use milder woods and do a few smokes before the big day. That way you will be comfortable smoking and pretty well know how it's going to turn out. Since I live in East Texas I use a lot of hard wood mainly hickory, pecan and oak because the are abundant. I use Cherry and peach when I can get it. I do use mesquite on occasion But use it sparingly and mixed with our wood it can overpower if you are not careful. Make sure it is really seasoned, green mesquite will give a bitter aftertaste and you will not like it. A little bit of good seasoned mesquite, however gives a very unique and pleasant flavor. You just need to experiment with different wood types, talk to people and see what you and your family like. We all like a mild smoke flavor  

 

Gary

post #10 of 12
Hi mary,
Welcome welcome. This is a great place to be for tips and ideas. Never think you know it all, because there is always someone here with a better idea, recipe or method. You will love it.

Enjoy

Ben:grilling_smilie:
post #11 of 12

HAPPY THANKSGIVING

 

 from:

 

GARY in EAST TEXAS

post #12 of 12

Miss Mary,

Welcome to the site! I am new to the site as well. I'm a little late responding, but I'm sure the guys pointed you in the right direction. There is plenty of great people & info on this site.

 

On your husbands health note, I have also battled Stage 4 throat cancer. I am 5 years out from my diagnosis, chemo, & radiation. I will pray that your husband will also find himself in remission now or soon!

 

Take care & get to smokin',

 

Kevin

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