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Newb in Michigan

post #1 of 7
Thread Starter 

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

post #2 of 7

Hello and welcome to the forum, and good luck with your smoke

 

Gary S

post #3 of 7
Hey BabyT
Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.
post #4 of 7
Thread Starter 

Thanks for the warm welcome Gary & Gary :)

 

Completed my first smoke today! I smoked a whole chicken. I read & debated a lot. I ended up not brining because it was a Perdue, already packaged in a little water. I removed the backbone as suggested in a thread (actually broke my kitchen shears LOL). I used a mixture of apple and cherry. I forgot to add more wood with water (as my dh said)... but all in all it worked out fine. It was juicy & just enough smoke for me. My next bird will be brined, just for comparison's sake. We will see which we like more.

 

Here are a couple Q views :)

 

 

 

post #5 of 7
Looks good Baby T! Theres nothing wrong with using a bird packed in brine. If I'm pressed for time then I like using the poultry with a little saline solution already added, it's the same as brining a fresh bird overnight.

However if you are going to brine next time, have fun with it. Try the cranberry brine. It's in the turkey section on the main smoking meat website. I also like adding hot sauce to my brine, the flavor and a little heat always comes through.

Good luck and welcome to SMF from a fellow SE Michigander.
post #6 of 7
Oh I almost forgot! Be sure to join the MI memebers group! It's where we chat about all things MI....meat prices, gatherings, weather! lol

Michigan Members join up here: http://www.smokingmeatforums.com/groups/show/27/michigan-members-group
post #7 of 7

Welcome to the forum from Lansing BabyT.  And what a great forum it is to learn the art of smoking everything.

 

We have a Michigan group here.  http://www.smokingmeatforums.com/groups/show/27/michigan-members-group          

If you get a chance check it out and please join if you have not done so yet.

 

We have a yearly get together and I hope you can make it next year.  We also have occasional cheese smokes here or there so if you can join in please do.

 

Your chicken looks great.

 

It’s always nice to see another Michigander here.

 

Stan

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