Greetings from KCK

bsmoked · Mar 30, 2010

about:

I purchased an electric (Bradley Original).

I've never smoked before and no nothing about it, so electric seemed like a good entry. (Heck, I didn't even know what brining was until a few minutes ago).

I'm planning on smoking some boneless skinless chicken breasts this week. And I plan to smoke the Easter ham in a few days. Crossing my fingers...wish me luck!

treegje · Mar 30, 2010

Welcome to the SMF, We are glad to have you onboard

northern greenhorn · Mar 30, 2010

Welcome to smf, you're gonna learn a lot of great things here

pineywoods · Mar 30, 2010

Welcome to SMF glad you decided to join in. Congrats on the new smoker. I'd suggest signing up for Jeff's 5 Day Ecourse it contains some great info and its free. You'll find lots of good info and some great recipes here as well. Have fun and happy smoking

smokin relaxin steve · Mar 30, 2010

Welcome to SMF

bsmoked · Mar 30, 2010

Thank you everyone.

I'm looking forward to everything this site offers. It looks great!

@Pineywoods I just enrolled in Jeff's 5 Day Ecourse. I also just subscribed to his monthly newsletter.

meateater · Mar 30, 2010

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.

beer-b-q · Mar 30, 2010

[font=&quot][/font]

[font=&quot]Welcome to Fellow KCK Smoker to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse [/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
http://tinyurl.com/ygg8gfb

http://tinyurl.com/yjavfkj

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
http://tinyurl.com/ykq5p9t

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

http://tinyurl.com/yjm4xkh

roller · Mar 30, 2010

Welcome!!!!!!!!!!

etcher1 · Mar 30, 2010

Welcome

to the SMF forum, You came to the right place. Good people and good info.

richoso1 · Mar 30, 2010

Welcome to the SMF, and congrats on the new smoker. Sounds as if you'll be busy smoking and having some fun while you're at it. It's all good my friend.

irishteabear · Mar 30, 2010

Welcome to SMF. Glad you joined us.

waysideranch · Mar 30, 2010

Welcome BSmoked. Lots of tricks to learn here. You will be an old pro in know time. Your friends will be jealous and make them bring the beer!!

mythmaster · Mar 31, 2010

Welcome aboard, BSmoked!

It sounds like you have the exact same menu plans as I do. I found a brine recipe that I'm going to try on some boneless, skinless chicken breasts sometime this week. I'm going to look for a good rub and smoke them in mesquite. Here's the brine recipe if you're interested:

1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon each of dried tarragon, thyme, black pepper
1/4 cup olive oil

Start by boiling the water and then adding the salt and sugar, so that it will dissolve easier. Then add the spices to the hot liquid so that the flavors are extracted. Cool the brine solution.

Place the brine solution into a non-reactive container and immerse the chicken in the brine, weighting it down if necessary. (Use a heavy plate or a brick inside a ziploc bag as a weight). Place the container into the refrigerator and leave for 10 hours**.

Upon completion of the brining time remove the chicken from the brine and wash twice for at least 30 seconds in fresh water. Dry the chicken with paper towels.

** 10 hours for a whole chicken cut in halves.

Chicken Parts 1 ½ hours
Chicken Breasts 1 hour
Cornish Game Hens 2 hours

Source: http://www.3men.com/competition chicken.htm

smokednarwhal · Mar 31, 2010

Hello and welcome to the forum. That sounds like a good choice for your first smoker. Enjoy the rewards of your learning process.

mballi3011 · Mar 31, 2010

First off welcome to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

bsmoked · Mar 31, 2010

Thanks again everyone. I really like this site. I took the first 3 days of this week off from work so I could work on the house. Instead I've spent all that time browsing this forum!

To show my appreciation (and to get a little something extra in return) I bought Jeff's rub and sauce recipes.

I'm heading to the grocery store now to purchase the needed ingredients, then I'm off to the Whole Foods store to find a spiral-cut, bone-in ham for Easter!

Wish me luck!

mama's smoke · Apr 9, 2010

Welcome from Austin, TX. You're gonna love it here. Don't forget the Qview.

jaso · Apr 9, 2010

welcome glad to have ya here . The five day e-course is a great way to get started, but look around someone has cooked what you want with the same smoker you got and has left hints all over this place

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