New Guy

mcoffey

Newbie

Original poster

Jan 3, 2008

3

10

• Jan 3, 2008

• #1

I am just learning... got a "Smoke Hollow" electric smoker for Christmas. I have never really smoked anything (other than a good cigar here & there). I am looking forward to getting started. I am located in the Catskill region of New York (Between NYC and Albany) .... great trout fishing area due to the reserviors (NYC water supply) providing a good source of cold water.

I plan on starting out with chicken hoping it is the most simple... I will also do trout, venison, ribs, etc.

-Mike

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Jan 3, 2008

• #2

Hello Mike, and congrats on joing the SMF, best smoke site on the net. You may want to obtain a meat probe thermometer to determine when the meat is done, we usually go by internal temp and not by time. You also might want to consider using a brine before smoking the birds, do a search and you'll find plenty of great advise. Enough said, you'll catch on quickly.

 

smokeys my pet

Master of the Pit

OTBS Member

Sep 25, 2007

1,080

11

Havre de Grace,MD

• Jan 3, 2008

• #3

Welcome to smf. A digital thermo is the way to go. Check out the 5-day e-course also it is very helpful and best of luck to all your smokes!!!!!!!!

 

meowey

Master of the Pit

OTBS Member

SMF Premier Member

Jul 16, 2006

3,270

63

Northern NY (Adirondacks)

• Jan 3, 2008

• #4

Welcome to SMF! Glad you found us!

Take care, have fun, and do good!

Regards,

Meowey

 

gramason

Smoking Fanatic

OTBS Member

Aug 29, 2007

871

11

HdG Maryland

• Jan 3, 2008

• #5

Welcome to the SMF.

 

smokin for life

Smoking Fanatic

OTBS Member

Apr 21, 2007

985

10

Phila.

• Jan 3, 2008

• #6

Hello Mike, you sure came to the right place to learn about smoking meat. The probe thermometer is a MUST. As they said "it's all about tempetures, not time." No 2 meats cook the same, so you really need at least one. I have around 4. 3 wireless, and 1 or 2 hand held one. Never enough. Once again WELCOME to SMF.

 

cowgirl

Legendary Pitmaster

OTBS Member

Oct 2, 2007

7,644

48

Oklahoma

• Jan 3, 2008

• #7

Welcome to the forum Mike! Another easy one to try is a pork roast.....they are pretty forgiving.

Good luck to you.

 

cook1536

Meat Mopper

Dec 20, 2007

170

10

Southeast Missouri

• Jan 3, 2008

• #8

Welcome to SMF. You will soon find that everyone here is very helpful and nice to chat with. You will learn alot from this site as it is the best on the net. All you have to do is post it if you have any questions about smoking anything. Odds are there will be someone on here that has done it and can help you out. Good luck and enjoy the site.

 

ds7662

Smoking Fanatic

OTBS Member

Sep 30, 2007

985

10

Richmond,VA

• Jan 3, 2008

• #9

Welcome to SMF Mike. Its looks like you have already gotten a bunch of good advice.

 

kookie

Master of the Pit

OTBS Member

Mar 27, 2007

2,850

10

Mandan North Dakota

• Jan 25, 2008

• #10

Welcoem aboard. Great place here.

Kookie

 

cman95

Master of the Pit

SMF Premier Member

Jul 15, 2007

1,726

11

East Texas/Africa

• Jan 25, 2008

• #11

Welcome to SMF. This is THE place to be.

 

homebrew & bbq

Smoking Fanatic

Sep 21, 2007

838

11

NE Nebraska

• Jan 25, 2008

• #12

Welcome to SMF! If you're going to start out with a chicken, like richoso1 said, brining is the way to go, but if you don't have time at least inject the meat.

You can get an injection syringe at lots of places that handle kitchen supplies, then just mix up some chicken broth and melted butter with a little salt and pepper. Inject the mixture into all the parts of the chicken. Brining or injecting is the best way to guarantee moist, juicy chicken.

Good luck with that first smoke.

 

charles1056

Meat Mopper

Dec 26, 2007

273

10

Tyler, TX

• Jan 25, 2008

• #13

Welcome to the SMF, Mike. A wealth of information can be found here. Enjoy your smoke.