Knoxville

[hoadang]

Hi all! I live in the surrounding area of Knoxville, TN and have always been a fan of smoked bbq. After trying some of my buddies BBQ off of his pellet smoker I decided to take a leap of faith and get an offset smoker. A Dyna-Glo offset wide body to be exact. It was extremely affordable as I got it used and it came with a handy Big Green Egg wireless thermometer. I read almost all 28 pages of discussion about the smoker and did a few of the mods that were recommended and today I am trying my first run! Nothing too crazy just some chicken breasts to see how I could hold the temp. So far so good, here is to hoping this goes well and my wife signs off on what I hope will be a fun hobby!

 

[Kevin DeShazo]

Good luck and welcome from SC

 

[forktender]

Nice find, but if you are trying to impress your wife chicken breasts might not be a good thing to start with because they can get dried out in a hurry. If you decide to go with them anyways throw them in a brine right away. A basic brine is 1/4 C Kosher or sea salt and 1/4 cup sugar, use brown sugar if you have it if not white sugar is fine. Brining the breast is best to let them go overnight but even a few hours in the brine helps breast meat retain some moisture. You can also butter baste then every 20 minutes or so unless you are going for crisp skin at 300* + degrees. I'd mix your spices or rub into some melted butter and baste the hell out of them, then add some more rub at the end, just make sure the rub that you use isn't too salty.

Good luck, you guys are going to love your new smoker, do up a pork butt next they are very forgiving and will give you time to learn temp control on longer smokes.

Enjoy.
Dan

 

[gmc2003]

Welcome to the forums, and congratulations on the new toy.

Chris

 

[SmokinVOLfan]

Welcome from a fellow Knoxville area resident. There are a few of us on here. Glad to have you join up and congrats on the new smoker! Good luck on the chicken breasts post some pics and let us know how they turn out!

 

[Blues1]

Congrats and welcome!

 

[D.W.]

Welcome to your new addiction :)
Best of luck on the chicken breast!

 

[pushok2018]

Welocome to the forum and good luck with your new smoker!

 

[kruizer]

Welcome to SMF from Minnesota.

 

[Bytor]

Welcome aboard, from West Knox.

 

[LazyK68]

Welcome to the fun. There is amazing information in here. Great recipes too. Good luck with your first cook. I also started slowly to concentrate on the process and fire management, BUT definitely brine/ marinate the chicken.

I'm also a west side Knoxville guy.

 

[TNJAKE]

Welcome. North of Nashville here