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Howdy *waves from VA*

post #1 of 10
Thread Starter 

Hello!  Nice to find a bunch of like minded food smoking people.


I am just getting started on my smoking adventures and in fact my Masterbuilt 30" Electric smoker should arrive tomorrow.  I am pretty excited to get it broken in and cooking.


Again thanks for the allow me to read and absorb all the information here.

post #2 of 10

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



post #3 of 10

Welcome 2stoves. 


Here's an idea;  If the smoker arrives tomorrow call in well Friday,  (I feel too good to come to work),and you've got a three day weekend to get to know it.

post #4 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.

post #5 of 10

Congrats on the new smoker, I'll bet your watching for that gelivery



post #6 of 10
Thread Starter 

Thanks for the welcome folks.  I been cruising around reading posts and such.  I got my new wireless thermometer today (yes Sunday) and been poking around for recipes for whole chicken.  We are not fond of brining at my house so I am thinking beer can or using the method Jeff suggested in the pie tin.


I got the smoker seasoned but won't get to use it until Tuesday :(

post #7 of 10

Come on Tuesday, huh?


I used to "beer can" chicken pretty regularly.  I like the results I get from cutting them up and taking them off the grill as they each reach the proper IT better than the beer can method.  Much less mess to clean up, also.


Post some pic's from your Tuesday smoke.  Thumbs Up

post #8 of 10

I do them both ways  depends on what mood I'm in





post #9 of 10
Thread Starter 

Well my first chicken is done and is currently under foil under dinner time.  Of course, I had to sample it and I am impressed.  I used the pie tin method and the breast came out very moist.  It finished much quicker than I had anticipated by about an hour but the alarm went off and told me to take it out of the smoker!


Here is the picture of the finished product.


post #10 of 10

Looks tasty to me  Good Job



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