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Hello

post #1 of 11
Thread Starter 
Hi all! I am a newbie at smoking. All I know is that I love smoked meats!!! I just bought a Masterbuilt electric smoker with tempreture control and four racks and want to use it tomorrow. I have never ussed a smoker before. I know how to BBQ on a charcoal grill. My name is Joan and I live in California.
Can someone please tell me out to smoke chicken legs and salmon and four how long. Can I smoke them together since the space in the somker is large?
post #2 of 11
Welcome. A number of folks here have the same smoker as you. If you look for the electric smoking forum and ask your question there, you'll get lots of great input. I use charcoal, so can't offer any help.
post #3 of 11
Welcome to the forum Joan!! I'm suprised that the unit didn't come with at least a small cook book. I don't have one either so I can't offer any help there, but in general you should be able to smoke them together but I wouldn't let the chicken drip on the fish, heck not sure I would want the fish dripping on the chicken. Put them on the same shelf but don't try and do alot at once. Also I would season it before I use it too.
post #4 of 11
Welcome to the SMF Joan
post #5 of 11
Welcome to the SMF. Glad you have joined us. There is loads of information here. I don't have the MES, but there are a lot of folks here that do. Someone will be along shortly to give you a hand. You really should season you new smoker before you cook in it. Good luck.
post #6 of 11
Welcome Joan! Check out the Electric smoker section. If you don't find anything by searching, post there and see if they can help.

Don't forget to post some pics!
post #7 of 11
Welcome to SMF, Joan.
post #8 of 11
Hello Joan, and welcome to the forums. Glad you joined us. Check out Jeff's 5 day e-course. Its got some good tips for getting started. My advice for your first smoke would be don't load your rig down with a lot of food. That way, if things don't go ideally, you haven't lost as much. Maybe as a trial run, just do the chicken and see how it turns out. Good luck, and happy smoking.
post #9 of 11
Good to have you along. Some real MES pros around here. They should be along shortly. If not re post the question in the electric smoker section.
post #10 of 11
Hi Joan,

Welcome to the SMF. Yup look at other threads. Also, go into the Chicken room and the Fish room and you'll find lots of info there too. If you don't find what you're looking for, just ask.

I'll say to buy a good thermometer to stick into the food to check internal temps. Most will always tells you to cook your food to the proper tempature. Not only for taste and texture, but for safety as well.

I don't have any fish experience, but I can tell you that your chicken legs (and there are a million variations) should be cooked at a minimum of 250" to an internal temp of 165". If you're just doing legs, and cooking at a temp of 250"-275" they'll take around an hour. Legs go pretty quick. BUT CHECK THAT INTERNAL TEMP. Many a good q has been ruined by getting sick.

Have fun an again, welcome
post #11 of 11
Hey Joan, Get that mes cleaned out with some warm soapy water first. Then run it up to max with some smoke going and water in the pan just to season it up good before you even try to smoke with it. I have never tried chicken or fish for that matter in my mes. I might try the chicken on the bottom and put the fish in some shallow pans to keep them from dripping on the chicks! You will see it's all good! Welcome aboard!PDT_Armataz_01_28.gif
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