New to SMF

Discussion in 'Roll Call' started by dewman29, Dec 31, 2007.

  1. dewman29

    dewman29 Newbie

    Good evening. I have just recently gotten into smoking. A friend introduced me back in August, and I have been learning about it ever since. I started making homemade BBQ sauce and doing ribs and chicken in the oven. I just barely got a new Charbroil smoker, so I am anxious to get started.

    I am going to try smoking some sausage and chicken tomorrow for New Years. Any advice would be great. I already posted in the Pork section and have gotten some good info.

    Thanks, and I look forward to hearing from everyone and learning how to smoke. So I am learning at your feet. Thanks.

  2. kookie

    kookie Master of the Pit OTBS Member

    Welcome to smf. Lots of good info here. Look around and you'll be surprized what you can learn here.

  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forum. I would recommend a simple brine for the chicken. Maybe 2 hours for the average chicken.
    1 gallon cold water
    1/2 c kosher salt
    1/2 c sugar
    black pepper, spices etc.
    mix all together

    put in pot or leakroof plastic bag and compeltely submerge the bird.

    Take out and wash well and dry.

    You might want to inject the meat too if you have an injector. Butter, broth, cajun spices, whatever.

    Poultry unless you are smoking something else that requires it you are better off with a higher temp of 300 or higher to get a crispy skin. Cook to a minimum internal temp of 165 in the thickest part of the bird.
  4. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the smokin' capital of the Earth, SMF that is. Looks like you're ready to bring in the New Year with a Smoke! Good luck on your future smokes, and Happy New Year my new friend!
  5. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF dewman. Ron has given you a good starting point with that chicken. USDA recommends a minimum of 165º internal temp. on poultry... I prefer to go a little higher to just over 170º some will cook all the way up to 180º but expect that to be a bit on the dry side.

    Looking forward to seeing your posts. Don't forget the pics of your smokes.
  6. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF!

    Take care, have fun, and do good!


  7. bigal

    bigal Smoking Fanatic OTBS Member

    Welcome to SMF! Glad you found the site, great people here.
  8. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the forum Dewman!! We love to talk Q. Make sure you post some pics of your cooks...we love to see what you do!
  9. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.

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