First smoke (newibe)

[jts70]

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.

 

[zardnok]

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.

 

[jts70]

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

 

[teacup13]

i just finished smoking one

http://www.smokingmeatforums.com/for...ead.php?t=3938

i would recommend brining... in the future i will always brine a turkey now no matter how i end up cooking it

 

[peculiarmike]

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.

 

[jts70]

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

 

[jts70]

Teacup,

Thanks for the advice!