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New smoker

post #1 of 7
Thread Starter 

Hello All,

new to this forum and new to my new smokkin it 3 smoker I have been using a old barrel smoker doing cold to cool smoking fish turkeys and chickens about 100 to 120 for the first 8 to 10 hours and then turn up the heat to finish off the cooking. any help is always welcome.

good smokin and tight lines

Mike

post #2 of 7
Quote:
Originally Posted by fvbountyhunter View Post

Hello All,



new to this forum and new to my new smokkin it 3 smoker I have been using a old barrel smoker doing cold to cool smoking fish turkeys and chickens about 100 to 120 for the first 8 to 10 hours and then turn up the heat to finish off the cooking. any help is always welcome.



good smokin and tight lines



Mike


 


I sure hope you are doing something to cure out those meats if you are smoking at those temps for that long!!
Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to to something you put on a plate to eat then someone here has probably done it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with there opinion on the subject.
post #3 of 7

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.
David

post #4 of 7

texas.gif  Good morning and welcome to the forum, from a sunny East Texas. Lots of great people with tons of information on just about               everything.

 

 

              Gary

 

post #5 of 7

from ShoneyBoy in Denham Springs La........

post #6 of 7
Thread Starter 

I do they are in a brine for 24 hrs to seven days and at the tail end of the smoking I bring up the temp's so the internal temp is enough to kill any bad stuff.

post #7 of 7
Hey Mike

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.

Gary
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