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Hello from Sunny San Diego!

post #1 of 15
Thread Starter 

Hello All, 

 

So my wife bought me a smoker for my birthday. A MasterBuilt 30 in Electric. It is the one I wanted, seemed like a good place to start since I have never smoked anything before. When it comes to actual BBQ, I know very little, so if anyone can suggest some literature, youtube channels, or any other good source of information would be great. Anyway, I am excited to be here and look forward to some new culinary adventures. 

 

Cliff

post #2 of 15
You've already found the best resource for Q here on the web!!!

Use the search feature to find tons of recipes.

Happy smokin!
post #3 of 15
Cliff,
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 their opinion on the subject.
Never trust the therm that came with your MES, they are nortorious for not being right.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #4 of 15

Welcome to this Smokin forum. I just joined myself, and have already found helpful advice with my Weber Smokey Mountain Smoker. Good luck with all your smoking projects.

 

Mike

post #5 of 15

Hey Cliff, welcome to SMF!  If you need to know something you'll be able to find it here.

 

My neighbors and coworkers are all finally starting to get interested in smoking after tasting my offerings.  I tell them when they are ready to get a smoker to start with something simple that can be smoked relatively quickly (couple hours) like store bought sausages, boneless/skinless chicken parts, and salmon.  Sausage takes absolutely zero prep, 250F chamber temp until done to an internal temp of 165F.  Boneless/skinless chicken parts are simple to do too with a few rub ingredients (same 250F chamber temp and final 165F internal temp). 

 

Salmon wows the ladies.  My wife is not a fish eater at all but she loves when I smoke fresh salmon from the grocer. Make a little boat out of HD aluminum foil (curl the edges up to keep the liquid from dripping all over your smoker), put down a layer of brown sugar in the boat, then lay the salmon fillet skin side down on the sugar.  Rub a little soy sauce into the meat then sprinkle with kosher salt and put more brown sugar on top (about 1/3 cup).  Smoke at 250F until the top starts to brown nicely and the edges start to get a little crispy.  Yum!  Might have to so some this weekend!

 

Have fun!

 

Ray 

post #6 of 15

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 #7 of 15
Welcome to the SMF. I've been on board little over a year now. I use an ECB and have turned out some excellent BBQ. Most of the mods and everything I know is from this forum. It's a wealth of knowledge.
post #8 of 15

Welcome to the Neighborhood , Slinger. :biggrin:  Happy you fell into our Forum , now stick around a bit and become a member of the Familia.

 

As for Questions , well, what do you want to know :icon_question::icon_smile: We're here and willing to share info. \

 

Have a great time on your journey into the World of Smoking , and as always . . .

post #9 of 15
Thread Starter 
Thank you all for the warm welcome. I went to Costco last night to pick out a piece of meat for my first smoke. After about 45 minutes of indecisiveness, I went with a 10 pound beef brisket. That will be dinner this Tuesday and I've invited the family so it should be some good eats. Now it's time to decide how to smoke it. Pan, no pan, which rub, mop or not, foil wrap maybe, Pre-season over night or just right before. Good thing I have a few days to plan my attack. Oh, and I will for sure be smoking some bacon wrapped stuff jelepenos. I love those little devils.
post #10 of 15
Hey Cliff

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
post #11 of 15

First smoke starting with a brisket, family invited, and the experience level you described above.  That's cajones-que. 

 

Once you have your plan together go ahead and share it here or start a thread in the beef section.  We want it to come out as delicious as you do.     

post #12 of 15
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post
 

First smoke starting with a brisket, family invited, and the experience level you described above.  That's cajones-que. 

 

Once you have your plan together go ahead and share it here or start a thread in the beef section.  We want it to come out as delicious as you do.     

 

My wife would define me as a bit of a risk taker... Here is my plan... 

 

http://www.smokingmeatforums.com/t/172114/my-first-smoke-a-10-lbs-brisket

post #13 of 15
Plan looks solid. And by reading between the lines, thank you for your service!
post #14 of 15

Welcome!

post #15 of 15

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

 

 

            Gary

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