new guy

batray

Newbie

Original poster

Jan 4, 2015

4

10

• Jan 4, 2015

• #1

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

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Jan 4, 2015

• #2

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

 

• 

Reactions: batray

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Jan 4, 2015

• #3

  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

 

• 

Reactions: batray

hamrhead1971

Smoking Fanatic

Nov 30, 2014

661

59

Central Louisiana

• Jan 4, 2015

• #4

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.

 

batray

Newbie

Original poster

Thread starter

Jan 4, 2015

4

10

• Feb 14, 2015

• #5

can u season sausage links ill be smoking them anyone no about how long their bratwurst

 

Last edited: Feb 14, 2015

tropics

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 25, 2014

14,735

6,480

Attleboro,Ma

• Feb 14, 2015

• #6

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

 

batray

Newbie

Original poster

Thread starter

Jan 4, 2015

4

10

• Feb 15, 2015

• #7

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

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• Feb 15, 2015

• #8

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.

DSC01571_zps4ed20cf6.jpg

• one eyed jack
• Feb 15, 2015

DSC01583_zpsd802678c.jpg

• one eyed jack
• Feb 15, 2015

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Feb 15, 2015

• #9

Looks Yummy  !!!

Gary

 

batray

Newbie

Original poster

Thread starter

Jan 4, 2015

4

10

• Feb 15, 2015

• #10

thanks ill try that