New to smoking, made my first chickens yesterday...

Discussion in 'Roll Call' started by stephanie nail, Jul 1, 2011.

  1. Hi, I wanted to stop in and let you know that I just bought my MES 30 with window(never stays clear enough to see in) but, I have been reading and checking out the website all week, yesterday I finally made a decision and started out with 2 whole chickens.  I used the brine mixture suggested on the site, and my own spices and let me tell you, after a painstaking(because I was hungry and the smoke smelled sooo good) 3.5 hours, they were they best chickens I have EVER tasted, my husband thought from the sounds I was making when first trying the chicken, that I was going to replace him.  He can be the "grillmaster", but, I will be the "smokemaster" in this household.  I am planning to make some stuffed hamburgers, wrapped in bacon for dinner tonight along with some smoked corn.  Forgot to take pics last night, because of being so excited will try to remember tonight.  BTW this is the first and only site i have checked out, and do not feel that I need to go to any other site for any info.  This is the most informative site, and if I have any ??? I know that I can check out the forums and that I can probably find any answers I need there.  Thanks for making this easy and fun!!
  2. sunman76

    sunman76 Master of the Pit

    Hello and welcome to the site sounds like your off to a greeaat start.

  3. sqwib

    sqwib Smoking Guru OTBS Member

    Howdy Steph
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member


    Welcome to SMF, Glad to have you with us.

    This is the place to learn, lots of good info and helpful friendly Members.

    Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

    We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
    this is the place. 

    Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

    Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

    Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

    Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa

    Sign up for Jeff's 5-Day eCourse.   Click Here

    Tips For New Members.
    1. Go into your profile and Under Location put where you are.
    2. City & State or Area & State will do. This will help members when answering your questions.
    3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
    4. Do Not Post  your other questions and smokes in the Roll Call Forum.
    5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
    6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
    7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
    8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
    9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
    10. A good choice for a remote dual probe thermometer is the Maverick ET-732
    11. Remember, We Always Cook by Temperature and NOT BY TIME...
    12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.

    13. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

    14. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job Stephanie! Don't forget the pics tonight!
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. [​IMG]
  7. bakerboy7

    bakerboy7 Smoke Blower

    Hi Stephanie!

    You've certainly come to the right place if you're interested in smoking.

    Welcome to the family!
  8. raptor700

    raptor700 Master of the Pit OTBS Member

    Hi Stephanie, Your husbands a lucky man!

  9. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    Hey Steph, welcome to the site. 

    How did you do the chicken, spatch, beercan, ect ect? 

    My fav is the beercan bird. All I can say is WOW.

    And X2 on what raptor said. 
  10. Welcome Stephanie! This is a great site with lots of good information and plenty of help. But, you need to learn one thing real fast....

  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG] to SMF I am glad you joint us  

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