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New guy in Seattle

post #1 of 5
Thread Starter 

Hey all,

 

Just joined the forum, but I've been creeping the Mini-WSM section for months. I finally got motivated to get all the pieces together and start building it. All I have left to do before I can do my first smoke is to put the charcoal basket together and install two ball valves on the base.

 

I've never done any meat smoking before in my life, and admittedly, I've never really had "authentic" BBQ before (the Pacific Northwest isn't exactly the best place to find southern BBQ). I think I'd like to start with a whole butterflied chicken, I just need to research cooking methods (brining, rubs, etc.). If anyone's got any good suggestions/links to other posts feel free to post up!

 

David

post #2 of 5

Welcome David! You've come to the right place.

Mike

post #3 of 5

Welcome from Canada, David!

canada-flag-14.gif

 

What you call butterflying a chicken is referred to as spatchcocking. As to recipes, rubs, sauces and techniques, That could take all day! I suggest you type in any project you want to try in the search bar and go through the results that meets one you like.

 

However, here is the last chicken cook I posted and I liked it but the missus wanted less garlic.

 

http://www.smokingmeatforums.com/t/165134/piri-piri-chicken

 

Disco

post #4 of 5

welcome gopher!  great place to start is in this forum  our mentor Jeff Phillips recipes are easy and ohh soo good ..  click on visit smoking-meat.com top right  and you absolutely will not be disappointed .. His rub recipe is the best around and tried them all and came back !

post #5 of 5

Hello and welcome from East Texas, looks like Disco steered you in the right direction

 

Gary S

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