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New to Smoking from Chandler (PHX) - Page 2

post #21 of 30
Welcome Hic & glad your friend sent u our way-A little south of you north of Tucson-yes you picked up a good first smoker-I started with 1 than recieved another and love them-than took that design and built a pretty cool UDS.As far as your question on chicken breasts,theres not much fat in them so they will tend to dry out easy-some will wrap them in bacon to help from happening,also cooking low and slow your skin will not crisp up as if Q-ing-if it's crisp skin u want than when almost to temp-throw on the grill for a bit.As others have said a couple good thermos will help Alot and make your new hobby more enjoyable.your built in is garbage-you can get a Char broil at Depot for $8 & change-as far as a probe alot like the ET's-newer 1's have dual probs for meat and smoker temps-theres a thread in here for therms.If you need anything feel free to PM me your questions.
post #22 of 30
welcome to smf, let us know how your chicken came out
post #23 of 30
Welcome Aboard! It's good to have you here.
post #24 of 30
Howdy and welcome to SMF! Chandler High is my alma mater - my how things change in 30 years!

You should be able to find answers to all your smoking questions from one or more of the great folks on this board. Probably not me though, as sometimes it seems like I'm riding the short bus to BBQ school...
post #25 of 30
welcome from another east-sider. good info here ya just need to look around or ask. as others said you will need a thermo for temping food.......and it is pretty usless if ya don't know what foods need to be at what temps. there is a section here that deals with all of that fun stuff. take a look around, good luck and have fun.........................
post #26 of 30
Howdy & welcome to the SMF!!
post #27 of 30
Thread Starter 
Thx, and, HERE WE GO STEELERS HERE WE GO! PDT_Armataz_01_12.gif
post #28 of 30
startin ta like ya already.........
post #29 of 30
Thread Starter 
Tried some chicken breast last weekend and they came out great, smoked for 1 hour and finished on the grill. Great smoke flavor and really moist. Then got bored and rigged up a pan of smoking pellets and a soldering iron (yes a new one) and smoked a block of cheese.

On the block this tomorrow is a pork tenderloin. Gonna cut it up so it rolls out flat pack it with goat cheese, fresh basil, and sun dried tomatoes and smoke it up. =)
post #30 of 30
Welcome aboard, AZHic!
Sounds like you're already off to a good start... Thanks for the mention of CHEESE!

This weekend is my two week mark. Got so busy yesterday I forgot to test it!
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