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new guy

post #1 of 10
Thread Starter 
im batray from alpine ca,sandiego i have a masterbiult electric smoker so far weve done babyback ribs a roast and bacon wrapped chicken breast my favalso did a ham for xmas was awsome nice to meat yall
post #2 of 10

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 #3 of 10

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

 

Gary

post #4 of 10
Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
post #5 of 10
Thread Starter 
can u season sausage links ill be smoking them anyone no about how long their bratwurst
post #6 of 10

batray check the sausage section . you can smoke any kind of sausage as long as it is cured for low temp. And for smoking at a high temp without cure.

Welcome to SMF

post #7 of 10
Thread Starter 
i still couldnt find what i was looking for most of the post say to cold smoke and i was trying to put them in my smoker cold smoking sounds like alot of work
post #8 of 10

Welcome to the site.

 

I usually do bratwurst on the kettle set up indirect to an internal temp of 160 to 165,  (Kettle temp about 225*),   then crisp them up directly over the coals.  I don't add any seasoning to them.

 

 

 

post #9 of 10

Looks Yummy  !!!

 

 

Gary

post #10 of 10
Thread Starter 
thanks ill try that
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