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First smoke

post #1 of 9
Thread Starter 
Hi guys/gals, newbe here from NY. Received a master forge propane smoker as a gift for Christmas. First post here but have been looking through the site for about a week and I'm glad I did. First smoke was a success and I can't wait to get more in there. Decided to go with a turkey breast, brined it using the slaughter house brine, and followed Jeffs recipe in his book. Used half pecan half cherry wood chunks. 230-250 temp for about 5 hours sprayed with apple butter mop every 45 minutes. Very pleased with the results as were the wife and kids. Also had my dog salivating while carving. Thinking about a pork butt next. Thanks so much for the advice recipes on this site!
post #2 of 9

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




post #3 of 9
Welcome to SMF! welcome.gif
We're glad to have you. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it.
Thanks for joining,
- Ryan
post #4 of 9

Great looking breast I guess you're an addict now what's next ?

post #5 of 9
Thread Starter 
Thanks! Easily becoming my new addiction. Was thinking of doing a pork butt but my wife wants a brisket. Will see what looks good at the supermarket
post #6 of 9
Originally Posted by jlars78 View Post

Thanks! Easily becoming my new addiction. Was thinking of doing a pork butt but my wife wants a brisket. Will see what looks good at the supermarket


Here are a few links that may help










post #7 of 9
Thread Starter 
Gary, thanks so much for the links. Makes my search a little easier. Funny, I posed the question of cutting a brisket in half and cutting the cook time yesterday to my wife. Good advice, will definitely give it a go
post #8 of 9
Welcome, Jerry here and wow that looks fantastic.
Wish I could meat beer and a piece of that.
Keep up the good work.
post #9 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...
Happy smoken.

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