or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Rookie smoker with new smoker
New Posts  All Forums:Forum Nav:

Rookie smoker with new smoker

post #1 of 8
Thread Starter 
Hello I am from Manchester, PA and new to smoking meat. I have learned a little from a friend who has been smoking meat for years but now want to try it myself. I have been reading a lot and talking to my friend a lot. I bought a beginners smoker a masterfully 30 electric digital smoker. Thinking of smoking some chicken next weekend to start. Seasoned the smoker tonight after I brought it home and have been reading on here since. Interested in trying a fatty after I get some experience first. Looking forward to learning a lot from everyone here. Thank you in advance for the help.
post #2 of 8
Thread Starter 
Sorry I have a Masterbuilt 30 digital electric. I hate auto correct on my cell.
post #3 of 8

Welcome from another PA smoker.  I have a masterbuilt 30 (mes30) as well, it's a really good smoker.  I'm sure the chicken will be great.  If your into brined chicken, do a search for slaughterhouse poultry brine, it's great with chicken.  Just to let you know up front so you don't think it was you, the mes30  will not produce a crispy skin on the chicken, nor will it produce a smoke ring.  But it will produce great tasting chicken and everything else for that matter.  As far as waiting for experience to smoke a fatty, what better way to get that experience than by throwing a fatty in the smoker along with the chicken.  There are a million tutorials on here and the web on how to do them.  You could even start by throwing the bulk sausage in as is without flattening, stuffing, and rolling it.  It will still be good, just not as good as a typical fatty.  They are easy to make though.  I always keep a tube or two of bulk sausage in the freezer so I can add a fatty to the smoker whenever I'm making something.  Most of the fun of this is figuring your way through it, then sitting back and watching everyone enjoy your creation.  Before you know it, you'll be brining, curing, and making your own sausage!  Any questions, feel free to ask

post #4 of 8

Good morning and welcome to the forum, from a beautiful and warm East Texas. Lots of great people with tons of information on just

  about  everything



post #5 of 8

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.

post #6 of 8
Thread Starter 
I made a fatty last night and smoked it tonite. First thing I smoked and the family loved it. Wanted me to make another one soon. Stuffed it with mozzarella cheese and pepperoni. Want to make a breakfast one soon too. Very happy with the smoker for the first try. Thanks to everyone who posted instructions, pictures and recipes for fattys. Here are a before and after of my first one. before after
post #7 of 8
Looks great! Nicely done
post #8 of 8

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. Good lookinf fatty.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Rookie smoker with new smoker