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New Smoker - Page 2

post #21 of 35

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

post #22 of 35
Originally Posted by WINGNUT View Post

You DID REMEMBER to remove the 'rocks' from the hen's BEFORE you served them?  Right???   

I am not sure, I severed them with Tequila on the rocks.

post #23 of 35
Originally Posted by shamong9 View Post

I am not sure, I severed them with Tequila on the rocks.

Too funny - did you get the rocks off the hens and then to some tequila?  Just askin

post #24 of 35

Welcome.  You came to the right place!

post #25 of 35

Well I just arrived back home from the store again and I've got another "Brisket" and I'm starting to fix up a marinade and put both in the refrigerator overnight and start in the wee hours in the morning. I made up a "marinade" and "Rub" that I got from the Jeff on his "ebasic course."

I just decided that if I had to make one for someone else, I might as well make one for myself too and I used the info I got from the short course and from some of stuff that you guys have put out and I'm anxious to see what happens.

post #26 of 35

Man that has been my biggest problem, it's hard for me not ot just "Peek" to see how it's doing.

post #27 of 35
Originally Posted by Sammy4chickens View Post

Man that has been my biggest problem, it's hard for me not ot just "Peek" to see how it's doing.

... if you'r peeking, you aint cooking! lol


Once you get to where you trust your smoker and your abilities with maintaining temps it will get a lot easier to not peek. With my WSM now I light it and once it is up an running I walk away..... to the couch, with a cold beer, a bag of chips, the dog, and a game on the TV

post #28 of 35

Hogrider,one of the main ingredients of Smoking is "PATIENCE"

Let the heat get to temp.,put the Ribs in and sit back and sip a cool one

You may want to have a 'D-C'(designated cook);if your parties are like the ones my son and I have,you'll need one or a lot of meat will be a little toasty.(I say that from your screen name and past experience)LOL


Have fun and, 

post #29 of 35
Thread Starter 

sorry it took so long to reply but i'm not on the outer unless i need help . blues and barbeque sounds way cool . yes I ride heritage softail classic. love blues and love ques.

post #30 of 35

First time to smoke anything..meats that is...smoked spare ribs using Jeff's rib rub...did everything according to Hoyle...225 for 6 hours with 170 Internal Temp...they were juicy, succulent and the best tasting ribs I ever ate...caught my wife knawing on the bone...

post #31 of 35

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

post #32 of 35

I spent all day and late into the evening but they both came out great. I kept the smoker between 200* and 215*. I'm going to try a pork loin next and maybe a couple racks of rib's, any suggestions for them for a first timer? Here are a couple pictures of my brisket's, the family loved them and man what a relief, I was sweatin it just a little.




post #33 of 35



Post your pics.




No Creosote! A-Maze-N Smokers

post #34 of 35

How can I get approved to post pics here on this forum.  I have some pics of some chicken I smoked.


post #35 of 35

frankiebones - I'm jealous!  I have tried 4 times now and still can't get them to turn out right.  Did the same thing basically.  followed the 3-2-1 method and they turned out like leather.  Looked great but dry and hard.  I couldn't eat them, but had some buddies over that night and after enough beers, one of the guys ate them!

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