Yes indeed, brand new to the art of smoking! but what can I say after browsing the forums for a few weeks, you all got to me! to much good looking "Q-view" on here to not get my ass in gear. Last week purchased a Masterbuilt 2 door propane smoker with supplies, then dove in head first. Luckily had many of your existing posts to guide this newbie. Cast iron skillet over the chip holder with some foil over the chips, brilliant and works perfectly, nice light blue smoke after the initial burn! never thought it could be so easy otherwise I would have started smoking years ago! but lucky for my cholesterol and waistline we are just getting around to it now! So last week was maiden voyage for my smoking aspirations, slapped on whole chicken (brined in Slaughterhouse style) a package of mushroom and swiss brats from our local grocery, and some corn on the cob with Siracha butter.....
Fantastic! 225 degrees for 2 hours with apple wood providing the flavor, it was awesome, chicken was juicy as i have ever made, Brats surpassed my expectations, and my wife has not talking about the corn yet! Good eats, and my son who is only 3 is now asking when we are smoking again, well today is the day, Pork shoulder/butt smoking as we speak and that Hickory has got my mouth watering. But good things are worth waiting for, and the beer is ice cold. So just figured it was time to say hello, and give a tip of the hat to all of you contributing your knowledge to these forums so the new guys like myself are producing some of the best eats we have ever accomplished! Thanks from Northern Wisconsin!
Fantastic! 225 degrees for 2 hours with apple wood providing the flavor, it was awesome, chicken was juicy as i have ever made, Brats surpassed my expectations, and my wife has not talking about the corn yet! Good eats, and my son who is only 3 is now asking when we are smoking again, well today is the day, Pork shoulder/butt smoking as we speak and that Hickory has got my mouth watering. But good things are worth waiting for, and the beer is ice cold. So just figured it was time to say hello, and give a tip of the hat to all of you contributing your knowledge to these forums so the new guys like myself are producing some of the best eats we have ever accomplished! Thanks from Northern Wisconsin!
