Just getting started ...

Discussion in 'Roll Call' started by kpgray, Nov 30, 2007.

  1. kpgray

    kpgray Newbie


    I am a 'virgin smoker'. I just assembled my Meco 5030 electric smoker yesterday.
    I plan on smoking a chicken tomorrow. I'll brine the chicken tonite and start smoking it tomorrow morning.
    We invited a friend over for dinner (to be a guinea pig) to try out my first attempt at smoking - hopefully, we won't be eating out!
    After a successful chicken, I'm looking forward to smoking a brisket.

    Proud to be part of the 'que' group.[​IMG]
  2. scotty

    scotty Smoking Fanatic

    you are hooked---welcome[​IMG]
  3. Welcome To Smf
    Hope You Are Not Big Chicken Eatters Cause One Chicken Will Not Be Enough As I Know You Will Find Out. Good Luck.
  4. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard! You have certainly come to the right place for all things smokin', so sit back, ask questions and listen up... you'll be a hero in no time!

    Have fun!
  5. richtee

    richtee Smoking Guru OTBS Member

    Welcome KP! Hey, before ya put food in that puppy you should clean 'er out and season it. Wipe inside out with damp rag, wash grilles and waterbowl/whatever in soapy water and rinse. then spray the inside down with Pam and fire it up. get it hot, add a few chips and let it go for a while...

    You are about to learn sooo much, be careful yer head don't pop...;{)
  6. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    up awfully early for a newbie but you cant catch us in bed.welcome aboard. youll like it here
  7. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF, You will find pleanty of info here, ask away.
  8. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum kpgray! Good luck with the chicken and take lots of pictures for us.[​IMG]
  9. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    KP, Welcome to smf. Keep comin back. Best of luck with your first smoke and all the rest to follow.
  10. monstah

    monstah Meat Mopper

    Welcome to SMF! Enjoy your new addiction!
  11. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum, enjoy your stay.
  12. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF! This is a great place to hang out if you're just getting started. The folks here are friendly and always ready to help out, so don't be afraid to as questions. There's also lots of good info you can find by just clicking on the links on the left side of the page.

    Again... welcome, we're glad to have you with us.
  13. roper76

    roper76 Fire Starter

    welcome aboard there is plenty of good info here smoke em if ya got em
  14. rip

    rip Smoking Fanatic

    Welcome to the site, glad you found us.
  15. dono

    dono Meat Mopper OTBS Member

    welcome to smf you're gunna love it here, now I gotta get back to brineing my turkeys I wanna get um on the smoker early sunday morning, they say it's gunna be -10 Sunday up here[​IMG]
  16. moltenone

    moltenone Smoking Fanatic

    kpgray welcome,to SMF.

  17. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Welcome to SMF, don't forget q-view ( pics ) of your smokes , we all luv em ....oh yea ....start saving up for ANOTHER SMOKER ,,,it won't take long and you'll prolly want another [​IMG] , see ya in the forums .
  18. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum... I highly suggest Jeff's free 5 day e-course.... you can pick up a lot really quick.... Lots of good people on here with great tips tricks recipes.... Have fun smokin'
  19. kpgray

    kpgray Newbie

    Thanks to all for the great welcome!

    The chicken was a HUGH success!!! We ended up with 6 people eating one, almost 6# chicken (made lots of side dishes). Everyone was very impressed with the chicken and LOVED it!

    I brined the chicken overnite and smoked it for about 4.5 hours. I used 4 medium-sized chunks of hickory. (I ended up using the shipping box the smoker came in to use as a wind break for the smoker since it was a little breezy that day and the thermometer wasn't staying in the ideal range.) The skin wasn't completely inedible but it wasn't great - but, no great loss. The meat was moist, tender and very flavorful. It was an even bigger hit than my beer-can chicken. It turned out so well I might do another one before attempting the brisket.

    Will lump charcoal give any smoke flavor when used with an electric smoker; or should I just stick with wood chunks?

    P.S. To Minn.bill - I don't get up early; I stay up late!

  20. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    IMO, I'd stick with the wood chunks. You'll get some smoke from the lump, but the chunks are what you need to get the desired flavor. Unless you are going for a strictly charcoal flavor, then by all means, do it.

    Congrats on a successful smoke... and don't forget pictures next time! [​IMG]

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