or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Greetings from Ontario
New Posts  All Forums:Forum Nav:

Greetings from Ontario

post #1 of 10
Thread Starter 

hello just registered yesterday so wanted to say hello from Toronto i don't have much experience smoking. all i have smoked is one rack of ribs on a friends smoker that turned out just okay. planning on getting a WSM in the spring to start smoking regularly. any advice for what i should smoke first would be great.

post #2 of 10
Welcome neighbour. The traditional recommendation for the first smoke would be chicken. From my modest experience I would say butts are also easy (pulled pork) they just take a long time to smoke.

Regardless of what you do first I suggest doing some shopping at Fortinos before Friday (if you have a freezer): they have shoulders (whole) and bellies on sale. You will thank me in no time.
post #3 of 10
Thread Starter 

Thank you for the advice i will check it out. what type of chicken do you recommend thighs or breasts and for butts bone in or bone out.

post #4 of 10
Thread Starter 
Quote:
Originally Posted by atomicsmoke View Post

Welcome neighbour. The traditional recommendation for the first smoke would be chicken. From my modest experience I would say butts are also easy (pulled pork) they just take a long time to smoke.

Regardless of what you do first I suggest doing some shopping at Fortinos before Friday (if you have a freezer): they have shoulders (whole) and bellies on sale. You will thank me in no time.

 

Thank you for the advice i will check it out. what type of chicken do you recommend thighs or breasts and for butts bone in or bone out.

post #5 of 10

Second Fortinos (also live in the GTA). Picked a few up the other day.

post #6 of 10
I would do whole chicken. Some members brine the chicken before smoking. Search the forum for brines if you want to go that route. Put some rub on it and hit it fast and hot. I recommend making two. You will like the leftovers.

Butt is great both bone-in or boneless. Bone-in is more economical, whole shoulder is even better (price wise). And you get a lot of leftover to freeze (freezes well).

I did both and would do again.


Good luck and post pics.
post #7 of 10

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

 

Gary

post #8 of 10
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

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

 

Gary

thanks for the welcome gary, i wish it was a beautiful sunny day here in the GTA

post #9 of 10
Quote:
Originally Posted by TOsmoker View Post

thanks for the welcome gary, i wish it was a beautiful sunny day here in the GTA
It is sunny...but that's where any resemblance with Texas weather stops. LOL.
post #10 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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Greetings from Ontario