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Hello From New Mexico

post #1 of 13
Thread Starter 

Hello to everyone out there.  My name is Bill, and I am very new to the Smoking world.  I just got an electric smoker and although I have tried my other sidebox smoker a couple of times, I am can't wait to use this thing more and more.

 

I am living in Las Cruces, NM and am completely stoked (no pun intended) about joining the ranks of smokers everywhere.  I have already browsed a bit and plan on trying a recipe or two this weekend, so I can already tell I am going to love this site.  I appreciate in advance everyone's patience with me as I learn the secrets that have been discovered by so many of you out there.

 

Looking forward to many years of great food and great times!!!

 

Thanks

Bill

post #2 of 13

Hey Bill, hello and welcome from East Texas, there is one drawback to smoking and this forum very very addictive.

 

 

Gary S

post #3 of 13
Welcome to the forum. Lot of knowledge right at your fingertips, and lot of great people. Good luck!!!
post #4 of 13

Howdee Bill

 

What kind of electric did you get?

 

Also, when ya get a min, click the "My Profile" icon above, on the taskbar. Fill in as little or as much as you you'd like to share, but definably stick in where ya hang your hat at night. It helps a lot in discussions and when looking for an answer to understand your ideas. I would definitely listen to your opinion on chilis whereas when talking Maine lobster I want a longer story....LOL

 

Nice to meet you.  

post #5 of 13

Hey, Bill:  So you are "rollin" in the ole LC?  I am your neighbor out here in Albuquerque.  I have the same duel fuel pro as you have.  I have done some mods including the sealant, the Masterbuilt shelf, and added to smoker to a cart so I can move it around.  I also added the Grill Guard which is a metal blocker that blocks the wind at the bottom of the smoker so the pilot light does not blow out.

 

I have smoked tri-tip, brisket, chickens, pork butt, potatoes.  Attached is a picture of my rig and some pictures of some smoked items.  Recently, I smoked some root beer (brined) chicken which is amazing. Let me know if you want that recipe.  I smoke mostly with applewood and a little hickory or pecan.  I watch out when I smoke with mesquite, it is so strong, I use very little at the beginning of the smoke.

 

If you know the restraurant, Powdrell's in ABQ.  When I started out, he gave me some really nice tips, I smoke mostly at 250 and sometimes higher...close to 275.  They smoke everything there at the restraurant at 300 degrees which always nice to know.  I like 250 since my chicken still comes out moist and really nice at the breast area.   

 

Hit me back when you have time!  We have to come up with a green chile brine or sauce for our fish/chicken.  I am working on that.

 

 

post #6 of 13

Welcome Bill. I normally use an electric smoker as well but the side-by-sides are awesome. New Mexico is beautiful. I have driven through Las Cruces many times but I have mostly been up near Albuquerque. I think you should definitely take advantage of the awesome chilis you have close to you. Talk about fresh and high-quality ingredients! Just something to think about and I hope we both learn alot from the smoking guru's on here.


Edited by SmokinHessil - 7/11/14 at 3:22pm
post #7 of 13
Quote:
Originally Posted by Island Smoke View Post

Hey, Bill:  So you are "rollin" in the ole LC?  I am your neighbor out here in Albuquerque.  I have the same duel fuel pro as you have.  I have done some mods including the sealant, the Masterbuilt shelf, and added to smoker to a cart so I can move it around.  I also added the Grill Guard which is a metal blocker that blocks the wind at the bottom of the smoker so the pilot light does not blow out.

I have smoked tri-tip, brisket, chickens, pork butt, potatoes.  Attached is a picture of my rig and some pictures of some smoked items.  Recently, I smoked some root beer (brined) chicken which is amazing. Let me know if you want that recipe.  I smoke mostly with applewood and a little hickory or pecan.  I watch out when I smoke with mesquite, it is so strong, I use very little at the beginning of the smoke.

If you know the restraurant, Powdrell's in ABQ.  When I started out, he gave me some really nice tips, I smoke mostly at 250 and sometimes higher...close to 275.  They smoke everything there at the restraurant at 300 degrees which always nice to know.  I like 250 since my chicken still comes out moist and really nice at the breast area.   


If you don't mind sharing, I'd love to see the recipe for that root beer brined chicken. Sounds awesome!!!
post #8 of 13

Here's the root beer chicken brine (or can use for pork, probably):

Brine:

On the root beer brine:  Mix 1/2 gallon (or 10 cups will work) of water; 1/2 cup of salt and let salt dissolve. Add 1  (12-ounce) can of Mug Root Beer. I brine for about 24-48 hours then wash the brine off the chicken.  I thought of the root beer since I have a book that uses Dr. Pepper to create some acid...supposedly it breaks the meat down some and tenderizes it.   It tastes real nice on chicken and brisket.  Sometimes, I add another root beer.  It gives the meat a more pronounced nice taste and caramelization.

 

I smoke the chicken about 4 hours at 250 degrees using Apple wood.  A couple of nice good size chunks (2" x 3") or 4 of the smaller size will work.I wrapped the chicken in foil at 150 degrees to finish at the 165 temperature.  I have the Masterbuilt Dual Fuel Pro so have gas on my side and put the chunks in the bottom pan.

 

Here also is the side sauce that I use with this chicken:

 

Mix: 

2 Tablespoons Louisiana hot sauce  (add more if you like some extra spicy, tangy...the honey smooths these flavors out).

1/2 cup honey

4 Tablespoons brown sugar

1 cup ketchup

4 Tablespoons yellow mustard

3 Tablespoons worcestershire sauce

2 teaspoons ground black pepper

1 heaping Tablespoon smoked paprika  (you can add more if you really like more smoked essence)

2 Tablespoons apple cider vinegar  

 

I like to mix all the ingredients in a saucepan and warm them together for just 2 or 3 minutes.   And then put the sauce in refrigerator or sit on the counter to let the flavors blend.

post #9 of 13

Note:  sometimes I use 2 cans of root beer.  The root beer has the nice flavor, some acid and of course, sodium to tenderize the meat.  Give it a try!

post #10 of 13

Welcome to the forum, this is one great site for help and great recipes. I have enjoyed it over the last two years and I have gotten much help when needed. Don't be afraid to ask.

 

Craig

post #11 of 13
Quote:
Originally Posted by Island Smoke View Post
 

Here's the root beer chicken brine (or can use for pork, probably):

Brine:

On the root beer brine:  Mix 1/2 gallon (or 10 cups will work) of water; 1/2 cup of salt and let salt dissolve. Add 1  (12-ounce) can of Mug Root Beer. I brine for about 24-48 hours then wash the brine off the chicken.  I thought of the root beer since I have a book that uses Dr. Pepper to create some acid...supposedly it breaks the meat down some and tenderizes it.   It tastes real nice on chicken and brisket.  Sometimes, I add another root beer.  It gives the meat a more pronounced nice taste and caramelization.

 

I smoke the chicken about 4 hours at 250 degrees using Apple wood.  A couple of nice good size chunks (2" x 3") or 4 of the smaller size will work.I wrapped the chicken in foil at 150 degrees to finish at the 165 temperature.  I have the Masterbuilt Dual Fuel Pro so have gas on my side and put the chunks in the bottom pan.

 

Here also is the side sauce that I use with this chicken:

 

Mix:

2 Tablespoons Louisiana hot sauce  (add more if you like some extra spicy, tangy...the honey smooths these flavors out).

1/2 cup honey

4 Tablespoons brown sugar

1 cup ketchup

4 Tablespoons yellow mustard

3 Tablespoons worcestershire sauce

2 teaspoons ground black pepper

1 heaping Tablespoon smoked paprika  (you can add more if you really like more smoked essence)

2 Tablespoons apple cider vinegar  

 

I like to mix all the ingredients in a saucepan and warm them together for just 2 or 3 minutes.   And then put the sauce in refrigerator or sit on the counter to let the flavors blend.

 

That really sounds like a legit sauce. Hot, sweet and tangy. Where did you find that one?

post #12 of 13
Thread Starter 

Wow, thank you everyone for the overwhelming responses.  I have been super busy at work lately and this is the first time I have had to check back into the forum. 

Island Smoke: I was just talking to the missus about using more green / red chili in the smoker, so I would love to start playing around with that and if I come up with some stuff, I will post it wherever I am supposed to (don't want to upset any of the moderators by posting incorrectly :439:).  It will take me a bit of time however, since I will be doing a bit of traveling.

 

FoamHeart: As I continue to learn and grow, I would love to get into discussions about chilis and lobster (I can see a connection with those, but in NM, we can pretty much connect anything with green or red chili...).

 

As for everyone else on this thread, I thank you for your welcome and support.  I will have to wait to thank everyone individually, but I have a meeting to get too so I don't get fired head-wall.gif

post #13 of 13
Hey, SmokinHessill: Thanks, the sauce recipe I made up myself. When I started smoking, I got a list of all the ingredients that folks use in sauce. I handpicked out the ingredients that I like to taste and started wtih a ketcup base...which I know I like. I know that yellow mustard makes a tanginess and the rest is history. I also knew that I didn't like the sauce too sweet and this sauce is nice has flavor but is not too sweet. I think it complements the meat.


Enjoy! I hope you like. Feel free to adjust certain amounts of different ingredients to get the flavor or tanginess or sweetness that you like. The Louisiana hot sauce is one of my favorite ingredients on anything...it is nice and tangy and adds flavor here.
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