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New and in need of a bit of help.

post #1 of 4
Thread Starter 

Good day Ladies and Gentlemen.

 

 

SWMBO went out a few weeks ago and got me a Masterbuilt Extra Wide as a early birthday present, early because she needed me to load and unload it from the van.  So being the naughty fellow I am when I got home I assembled the unit and fired it up to season it and burn off anything from the manufacturing process.  While that was going on I made sure I was at the butcher's door with coffees in hand before he unlocked it.

 

Needless to say the first weekend I smoked up three pounds of bacon and a nice top sirloin roast.  The wife was on me about smoking three pounds of bacon being way to much, needless to say come Wednesday morning when I went make a sammie for work no bacon was to be found in the fridge.  Questioning the wife I asked what happened, she came back with it was good and I should of not limited myself to a mere three pounds of bacon on Saturday.  What can you do?  She also loved the roast did up for Sunday dinner.

 

Already I have added a cast iron pan to the set-up control the wood chunks form flaring up and a Nomex gasket around the door to fill-up/seal the 1/8in gap along the hinge side to help keep in the smoke and heat.

 

 

For Saturday SWMBO as sprung a party on me and said I should smoke up some chickens and ribs.  Which I am all up for, though I do have some time management questions.  Main one being how do I go about ensuring the ribs and chickens come off about the same time or close enough to each other that I warp in foil while waiting on the other to finish.  I plan on spatchcocking and brining the chickens for a couple of hours on Saturday.  Friday afternoon I plan on grabbing some side ribs from Costco and rubbing them down and sticking them in the fridge overnight. 

post #2 of 4

Hello and Welcome to our addiction.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

http://www.smoking-meat.com/smoking-basics-ecourse

post #3 of 4

Welcome to the group. I haven't really done chicken a lot but ribs take around 4-5 hours. Believe whole chicken butterflied takes about the same cooked at temp @ 225. Hope this gives you a starting point and good luck also enjoy.

post #4 of 4

Hello and welcome from East Texas

 

Gary S

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SmokingMeatForums.com › Forums › Announcements › Roll Call › New and in need of a bit of help.