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Out of Shadows

post #1 of 19
Thread Starter 

I've been reading for months, but thought I'd put myself out there. 


Love to cook, about as much as I love to eat (if that says anything!)....I'll try anything, and can't think of too much I don't like.


Someone new to smoking - atleast anything more than veggies and chicken. 


Have had my electric smoker up and going for about 2 months, some hits some misses (haven't brined anything that came out right - it was all too salty), suprisingly, the smoked catfish has been the unanimous hit - and considering the husband and son noodle, we get plenty of big ones.


Thawing for tomorrow - 2 venison hind quarters, boar hind quarter, different cuts of elk.


Heading to the meat board!



post #2 of 19

Welcome in out of the shadows glad you decided to join in. I have found with brines you really have to watch the salt content the recipe calls for. Try looking in the Wikis and use the Slaughter House Brine recipe there its very good and has a low amount of salt in the recipe. Now that your officially here you know we are now gonna expect Qview right   Have fun and may all your smoke be thin and blue

post #3 of 19

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

post #4 of 19

Welcome - glad you finally decided to join us

post #5 of 19

Glad to have you with us at SMF!

post #6 of 19

Welcome to the site..

If you are having mixed results, try sticking to one particular cut of meat, have a plan for seasoning, time to cook, temp etc. and then keep notes of different smokes and thier results. You will be quite confident in short time if you do one thing at a time.

post #7 of 19

Welcome aboard, Kristal!


What Jerry (Pineywoods) said plus if you were just brining parts then you may have left them in the brine for too long.  Check the Competition Chicken WIKI for times, e.g. you only leave breasts in for 1 hour.  There's a brine recipe there, too, that I've used which is awesome.  I haven't tried Tip's Slaughterhouse one yet, but everyone here that has loves it.


Good luck, and we're all hoping to see some pics of that stuff that you have going on today!

post #8 of 19

Sounds like a lot of good eatin at your house!

post #9 of 19

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

post #10 of 19

First off welcome Kristal to SMF. You'll like it here cause there are alot of really good folks that would just love to help you with anything to do with smoking. Now we like having new folks here to give a new prospective on some of the ways we do things around here. Now if you are really new then I would suggest that you sign up fir the 5-day E-course it free and it will give you the basics on smoking and a few recipes too. Here's a link to it:


then you will have a method to your newly found madness and believe me it will be a madness. Then when you start smoking things you will have to learn how to post the pictures / Qview 

here. So here's a link to a tutorial on how to post your Qview so we can see what your doing.


Now the next thing you have to do is run out and get something to smoke. Then just smoke it and if you have any questions just post  them here and we will answer all your questions that you might have. Oh yea there's no stupid questions we were all there in the beginning and we just really like to help others enjoy the fabulous smoked foods that we do. So again


Welcome to Your New Addiction

post #11 of 19

Welcome to the forum.  Stick around here, and you'll be smoking like a pro in no time flat.

post #12 of 19
Thread Starter 

Thanks everyone.  I knew (from lurking) that everyone seemed to be so helpful and "well wishing". 


I need to correct that I smoked two SHOULDER quarters, not hindquarters.  Hard to tell when you grab them from the freezer to thaw.

post #13 of 19

Welcome aboard, Kristal!


Good to have ya.  You're probably doing this already, but I highly recommend a note book with times and temps and when you turn out something you really like, lock it in.


Can't wait to see the QVIEW of your shoulders.


post #14 of 19

Dang Okbeard1, you're hittin all kinds of spots here. Before I read you thread I just had to get a closer look at your profile pic. That is sweet.  Then, I read your intro. Dang! Let's see venison, boar, elk. Does anyone bow hunt in your family?  Hope we can become friends. With a menu like that, I will let ya know when me and the family make our next trip to Arizona. LOL Just kiddin.


Welcome. Glad to have ya aboard here.  You'll meet alot of nice and knowledgeable people here. If ya don't know ask. 




post #15 of 19

Welcome aboard, can't wait for the Qview!

post #16 of 19

Well now your in the limelight of the SMF. Sounds as if you're going to be having more fun than before. It's all good my friend.

post #17 of 19

welcome kristal,

 I am like you when it comes to salt . everything is to salty. I have used tips slaughter house brine and it is great not to saltyat all.

post #18 of 19
Thread Starter 

Thanks Eman!  I'll definitely try that.  My favorite thing as a child was salt cured ham (still can't stand a sugar ham), but I never used salt, and all the brines I've seem were salt based - but then I'm new at brining, so lots more research to be done - thanks for the advice!

post #19 of 19

Smoked whisker fish make some great fish tacos .

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