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Smoking in Texas

post #1 of 14
Thread Starter 



       My name is Brandon and I'm new to smoking. I bought a Master Forge 2 door LP smoker. I put it together last night and I'm doing some mods today to get it ready for smoking. Several people have commented on how the water pan is too big and prevents heat from passing, so I drilled holes every two inch along the rim and hope that will suffice. Getting setup with the 5 day smoking training provided by the forum. Doing a little seasoning as we speak. I have a goose to cook hopefully tomorrow.

post #2 of 14
Welcome to the fun Brandon. I'll definitely be watching out if you decide to post some pics of the goose. That sounds good!
post #3 of 14

Hey Brandon

Welcome to the forum.  Lots of good people here


post #4 of 14
Welcome to the site. grilling_smilie.gif
post #5 of 14
Welcome Brandon! Great people here.
post #6 of 14

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  ........  Hey Brandon, what part of Texas?



post #7 of 14
Thread Starter 
North Dallas. I'll see what I can do for pics of the goose. Going to brine it tonight and will smoke tomorrow
post #8 of 14

Looking forward to pictures, Grew up in Dallas and Mesquite



post #9 of 14
Welcome, Brandon. I'm up in Frisco but grew up in Carrollton & lived in North Dallas (75287) before we bought a house in Frisco.
post #10 of 14

I remember when Frisco was just a small place with farms and cows, Back in the 70's I guy I new made me a gun cabinet from and old barn and house he had wrecked out, he lived in Frisco sure wasn't much there then. Really has changed. But I also remember before there was 635 LBJ Frwy.



post #11 of 14
Thread Starter 
I live in Carrolton and work for the city of Grapevine.My wife works in Frisco though. I've been in Texas since 06. Came out here with a friend after I got out of the Corps.
post #12 of 14
Thread Starter 
Been reading up on goose and it seems to be a tough gig. I'm going to do the slaughter house brine for about 12 hours. Was going to do it last night but didn't have all the stuff and wasn't going out for it then. I'm still trying to figure out how to smoke. I have some apple wood to use.
post #13 of 14
Cead mille failte..... (a thousand welcomes)
post #14 of 14
Thread Starter 

Sorry I never got back. I haven't smoked since. The goose turned out surprisingly well. I did do the slaughter house brine and injected with but I don't remember what was in it. It was a pain in the A$$ trying to inject since there wasn't alot of meat to inject to. Stuffed with apples, and oranges. Smoked with apple hickory chips for about 12 hours at around 190 for 6 hours and then higher temp at the end to finish it off. 


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