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Just Getting Started

post #1 of 9
Thread Starter 
I am VERY new to this sort of thing. I have no Idea how to do this so don't laugh to hard at me biggrin.gif . I have never joined a forum before so I am not to sure if I have found the right thing to click on or not nor am I to sure how to go find the answer if someone send me one, so please be patient with me.
I am going to be smoking some turkies this weekend for gifts but need to know if there is something different I need to do to freeze them so I can ship them off.
I figured I would need to put dry ice in the one that goes to Calif. but thought I would ask first as I don't want to do something to ruin them.Can anyone help me out? And where do I go to see your answers? Like I said I am a green horn at this forum stuff LOL. Thanks Kathy M.
post #2 of 9
Hi Kathy! Welcome to SMF. You should introduce yourself in the Roll Call forums also so everyone can give you a proper welcome. Tell us where you are from and what you are smoking on.

I'm not going to advise on the actual shipping of food, as I've never shipped food. You should check with your shipper... US Post Office, FedEx, UPS, etc, for the proper packaging and materials needed to do it safely.

You will always find answers to your posts directly under your post. You can change your options by going to the User CP found in the Blue Navigation Bar towards the top.

If you have any questions be sure to ask. We love questions and we won't laugh at your experience or equipment. We are here to help everyone - regardless of experience.

Have a great day!
post #3 of 9

First, let me welcome you to SMF. The suggestion was made to introduce yourself more fully, in Roll Call. Then come back to the appropriate thread to continue questions and answers. We try to keep Roll Call for the introduction and welcoming of new members.

Don't worry too much about doing things right. It takes a little while to get the hang of things. We will 'gently' steer you the right direction, if necessary. I'd say you were getting started out right and think you will find all the information you are looking for.

Once again, nice to have you.

post #4 of 9

If you click on this link it will give you some info to get you started:


I would also contact the shipper, whether it's the post office, fedex etc. to see what their policies and recommendations are.
post #5 of 9
Hello and welcome to the SMF. In time you will be able to navigate your way around the site. I can't help with shipping birds, but I know someone will be along shortly to help you. Have a great week!
post #6 of 9
Thread Starter 
Thanks so much guys, I appreciate it allot. I have a 3 burner Grill Zone BBQ gas grill.So far what I have smoked even though I'm not to sure it would be considered smoking on a gas grill :o), things have tasted good. Did cut the brinning time in have on my whole chickens, don't like things to salty nor to sweet so I figured cutting time in half might work.
I think I will do the same on the turkies, I have been using mainly Hickory chips soaked either in beer or apple juice. Can't say I have ever seen anything for smoke coming out from the lid. Do I need to raise the lid a little to get more smoke? I have been putting a container with water in it under the meat when cooking them. I think I'd like more smoke flavor but not sure if you can get it using a gas grill.
I'd like to get a good smoker some day soon as I would like to smoke some cheese but again not sure if I can keep the Temp. low enough unless again I can raise the lid just a little.
Any more suggestions would again be most helpful. Thanks again for getting to me on the other and where is the roll call thing. Sorry for all the questions I have bought allot of books etc but after awhile my brain just melts from over lod LOLPDT_Armataz_01_23.gifrolleyes.gif
post #7 of 9


Welcome to smf. Keep comin back for tons of great smokin info!!!!!!
post #8 of 9
Welcome, and all the stuff the other folk said. BUT...I am going to caution you on shipping, unless you can keep it frozen. I guess this is a bit soon to intrducing you to CURING your meats, so we'll let that go for now. Contact the shipper. Anything uncured can only be safely shipped...assuming it's not overnight, and cold at that...frozen.
post #9 of 9
Welcome Kathy -

You can smoke in just about anything. If you can smell the smoke your making enough smoke for the food. If you can't see it your probably doing it right! ENjoy
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