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Hello from Illinois, near WI border

post #1 of 16
Thread Starter 
Hey everyone, my mom use to smoke fresh salmon which my dad or i would catch years ago. Been hankering recently to go the smoker route besides the love to grill and cook. A guy at our horse barn gave me for free a older outers electric smoker, pretty the same one we had years ago. So i figure ill play around with this one to get my feet wet for a bit, before going for a much bigger one in a couple of months or so. icon_smile.gif Kevin
post #2 of 16

Hi Kevin, Glad to have you with us.
post #3 of 16
Welcome to SMF. Glad to have you here.
post #4 of 16
Welcome from Woodstock. You came to the right place when It comes to knowledge of flesh and fire.
post #5 of 16
Welcome to the SMF. Glad to have you here. There's lots of smoking information here. Just read and ask.
post #6 of 16
Welcome from another Illinoisan.
post #7 of 16
Thread Starter 
Thanks everyone, think im going to start with ribs or a brisket this sat or sun, maybe both lol!PDT_Armataz_01_12.gif
post #8 of 16
Welcome to SMF, Kevin. Glad you joined us.
post #9 of 16
Welcome aboard from a former Illini
post #10 of 16
Welcome to SMF Kevin!
post #11 of 16
Welcome Kevin. I'd be learing of starting with a brisket on a smoker I've never used before.

Not to try and discourage you, but I'd start with something cheaper in price and something that is an "easier" smoke. Those briskets can be a bear when you're comfortable with your gear let alone a first smoke on something you never used before.
post #12 of 16
Welcome to the SMF. Be sure and signup for Jeff's 5-day Ecoarse, good reading material that will help you manage that learning curve.
post #13 of 16
Thread Starter 
Signed up for the 5day, on day 2 now. Now im trying to shop and decide for a good digital wireless thermometer to get?
post #14 of 16
Welcome to the forum Kevin! Glad to have you aboard. :)
post #15 of 16
hey Kevin welcome to smf give the et-73 a try its a 2 probe therm. with a transmitter and a reciever.
i have had one for bout 4 years now they will last and work great.
a little tlc with the on off switches thats all
post #16 of 16
Welcome Kevin!!

And this is sage advice:

I'd opt for a pork shoulder (butt) which will not only win you instant converts in your family, but they are pretty tough to mess up, especially after you read alot of the tips here.

Briskets can be tough cut to get a hold onto, and don't panic if the butt (or a brisket) get "stuck" at 156* (or somewhere) for hours at a time.

I only second Dude's caveat about brisket, because I am unsure about heat control on an electric smoker.

When I want to push an internal temp, I am inclined to throw a few more sticks on the fire, temporary heat increase (with nice sweet smoke) then it backs down to my target range. Not sure if electrics can crank up or not, I'll leave that up to the members that have them.

Welcome again, and post your results in the various forum sections below!!!
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