Hi all. I am a complete newbie from Southeast Michigan. My hubby is hoping I will catch on quickly. He wants me to become the next smoking connoisseur. I assure you, I laughed out loud when he said this. I burned a pan of boiling water 13 years ago when I first started cooking for him. Since then, however, I have managed to grill edible foods regularly :)
We purchased an electric Smoke Hollow 30166E - 30". He treated it and already smoked a small pork loin and chicken breasts. Played around with some pepper jack cheese stuffed pepper slices too.
Today we are trying out some tilapia fillets. Tomorrow I am in charge of a whole chicken, and a chuck roast will be on the menu this week as well. I am a little lost in all the literature on brining, the pellicle, and smoke times. (Wow!) But I am looking intently for tips and already signed up for the 5 day course.
Look forward to learning a lot from you all.TIA for your help