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New Smoker in Wisconsin

post #1 of 9
Thread Starter 

I am Nick from Wisconsin and I just started smoking the other day, tried a chicken and now I am hooked. My brother has been smoking for years and has always been the go to guy when we wanted something done, I hope to share that position with him and I hope I can learn a thing or two to show him.

A friend gave (loaned) me a Brinkman Pitmaster, he has no place to keep it at his house so I will gladly babysit for as long as he likes. Him and I are going to try and do a few phaesants tomorrow, does anyone have any tips?

post #2 of 9
Welcome to the forum! I've never done game birds, myself. A good smoke would likely be cherry or apple, seasonings I can't say for sure, other than what goes well with poultry. Add some some heat if you like with cayenne & chili powder. Smoke temps @ 300* give or take, to cook faster and retain the natural juices...cook skin on of course.

Enjoy the ride!

post #3 of 9
Welcome to SMF, Nick. Glad you joined us. You will learn a lot here.
post #4 of 9
welcome from iowa
post #5 of 9
Glad you made it, Nick.
post #6 of 9
Welcome to the forum Nick, glad to have you aboard. Pheasant can dry out. It benefits from a brine, marinade or even bacon added on top. Smoked sausage under the skin is also a nice way to add moisture. (in my opinion biggrin.gif)
post #7 of 9
Welcome Nick. Glad you joined us.
post #8 of 9
First of welcome to SMF. you'll like it here theres alot to teach from a whole mess of good people here. Pheasant like cowgirl said brine it in a good brine of your choice (there is a page about brines here) then if you want bacon is a good idea and remember they should smoke pretty quick. Another good place to learn is the 5-day E-course that is afforded here for free. So give those birds a shot and let us know how they come out.
post #9 of 9
Welcome to the site Nick.
Can't help you on the pheasant but the advice others have given sounds good. Happy smokes, and pictures are always appreciated.
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