New to Smokin!

[tuntrep]

Hello to all.  I have looked at smokers for over a year and finally put one on my Christmas list!  My three children went together and got me the smaller Weber Smokey Mountain Smoker/Cooker and a few supplies for Christmas.  I was  planning on grilling a Prime Rib on my Weber grill for Christmas but did it on the smoker instead.  What the heck what better way to learn how to use it than on a hundred dollar piece of meat!  Thankfully it turned out great!

It was a success so my son, Army E-5 home on terminal leave with his tour ending in February, went to the store and bought me a Pork Loin.  We smoked it on the lower rack while smoking some chicken breasts and tilapia fillets on the upper rack.  The chicken and tilapia were great.  I wished I had found this forum before I did the loin.  I cooked to IT 160 degrees which was too long and became dryer than I would have liked.  It is still good eating but not perfected.

My middle daughter has now brought me home a ham to smoke.  I will let the smoker cool off sometime!

I live an hour south of Rockford, IL and look forward to learning a lot from the members of this forum.

Doug

 

[s2k9k]

Hi Doug! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

A little safety tip for you, always put poultry on the bottom so you don't contaminate whats under it.

 

[tuntrep]

A little safety tip for you, always put poultry on the bottom so you don't contaminate whats under it.

Dave

Thanks for the tip.  I didn't consider contamination.  They were skinless chicken breasts so I wasn't concerned about the fat dripping.

Doug

 

[mossymo]

Glad you joined us Doug! :welcome1:
Your new smoker is probably the most popular smoker with a very loyal group of owners that swear by them. Look forward to your future cooks and hopefully seeing some pictures of your eats!

 

[so ms smoker]

  Congrats on the early success!  And kudos to your son for his service. Don't forget to get fresh batteries for the camera! We need q-view!

Mike

 

[diggingdogfarm]

Welcome to SMF, Doug!


~Martin