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First smoke (newibe)

Discussion in 'General Discussion' started by jts70, Apr 4, 2007.

  1. jts70

    jts70 Smoking Fanatic OTBS Member

    I have received my GOSM!! Gonna smoke a turkey breast Friday . Any suggestions, things to avoid. I would like to brine , should I ? I have read a lot of info, but i think I have read to much and am beginning to shourt circuit.
    I know you good folks can point me in the right direction. Thanks for any help.
  2. zardnok

    zardnok Meat Mopper OTBS Member

    A couple of comments, before you put meat onto your new smoker, fire it up first and burn any impurities out. This will give you time also to learn temperature control and how to adjust things using the intake vents. It will take a few before adjustments affect the heat, so give it time and just relax with a cold frosty beverage of your choice.

    My other comment, I am by no means a turkey expert, but check the breast package and see if it says "solution added". If so, that means they already brined it and if you brine it again, you risk getting it to salty. Hopefully one of our turkey experts will chime in, but I wanted you to be aware that some turkey breasts come pre-brined.
  3. jts70

    jts70 Smoking Fanatic OTBS Member

    Thanks a bunch ! That's is the kinda stuff i am looking for.
  4. teacup13

    teacup13 Master of the Pit OTBS Member

  5. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    Welcome! Some folks spray the interior of a new smoker and grills/racks with Pam before fireing it up to break it in at high temp. You want to burn off any paint smell, etc. Might require more than one beverage of choice ;) Look under the "Sanitation" thread in General Discussion for comments on cleaning smokers.
    Then smoke that bird. Take pics, post here. We LIKE porn. [​IMG][​IMG]
  6. jts70

    jts70 Smoking Fanatic OTBS Member

    Thanks , gonna cure tonight . I will taking picutes and posting
  7. jts70

    jts70 Smoking Fanatic OTBS Member


    Thanks for the advice!