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New guy

post #1 of 9
Thread Starter 
New to the smoking world, built my smoker out of a stainless steel refrigerator we got rid of at work. Live in PA and im an Hvac mechanic. My first smoke will start this weekend went boar hunting last month and im attempting bacon!!!!!
post #2 of 9
Molson XXX,
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.
Good luck with that bacon, post up some q-view if you can.
Always remember the only dumb question is the one you don’t ask!!
Keep Smokin!!!
Wolf
post #3 of 9
Thread Starter 
I will take some pictures this weekend and post, and oh yeah i have a whole lot of questions i have been trying to find a recipe for smoking phesent how to brine and what temp and how long ect. Thanks for responding
post #4 of 9

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...

I look forward to your smoke. I always enjoy wild pig!
Happy smoken.
David

post #5 of 9
Quote:
Originally Posted by Molson XXX View Post

I will take some pictures this weekend and post, and oh yeah i have a whole lot of questions i have been trying to find a recipe for smoking phesent how to brine and what temp and how long ect. Thanks for responding

 


If you put Pheasant in the search bar at the top of every page You will get some results.
Here is a link to a brine everyone seems to really like for birds:
http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry
post #6 of 9

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

post #7 of 9
Thread Starter 
Thank you all for the info and welcoming
post #8 of 9
Thread Starter 
Dumb question guys, do i dry smoke bacon or put a water pan in the smoker?
post #9 of 9
Quote:
Originally Posted by Molson XXX View Post

Dumb question guys, do i dry smoke bacon or put a water pan in the smoker?

 

Welcome Molson!!!

 

From SE PA.

 

Sorry I just found this, but I use an electric smoker---MES 40.

 

I don't put water in my pan for any smoke, especially Bacon.

 

 

Bear

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