Newbie from Michigan

Discussion in 'Roll Call' started by pi guy, Jan 18, 2014.

  1. Hello, new to the forum from Michigan.  I have a Masterbuilt electric smoker (size?) with the glass front door, temp probe and wireless signal.  Did a pork butt a few weeks ago (got the smoker for Christmas 2013) and it was good.  But was a little too smoky and was tough.  It was about 10 degrees outside and I got impatient.  I think I cranked the heat up and kept adding wood so I think I messed that up.

    Anyway, tomorrow I want to do smoked chicken to put on corn tortilla tacos (with cheese and an apple slaw and either a cilantro lime sauce or a clone of Taco Bell's old Baja sauce).

    Question: While I'm smoking the chicken, is there anything I can use the smoker for (that will keep for a week or more) to use some of the space? Or should I focus on the chicken? I was thinking of maybe smoking tomatoes or cheese or something.  But I guess it would have to be at the same temp as chicken (which I'm thinking of doing at 250*).

  2. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



  3. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Morning piguy,  Welcome to the forum.

    We have a Michigan group here.

    If you get a chance check it out and join if you have not done so yet.

    We also have a Michigan map you can put yourself on if you would like.

    It’s always nice to see another Michigander here.

    As far as adding to the smoke with chicken.  First no cheese it will melt but you can do lots of things like tomato's, Potatoes, squash, salt or spices, Abts or some sausage and the list goes on.

  4. Thanks Stan, I'll definitely join and mark myself on the map. Great to know there's so many Michiganders here.

    Thanks for pointing out the cheese issue lol!! I wasn't even thinking about temp. What a mess I would have made.

    I decided to just focus on the chicken. Does 250* sound right? I'll probe it and remove at 170*. Headed to the market now to get parts (don't want to hassle with a whole bird this time).
  5. handymanstan

    handymanstan Smoking Fanatic Group Lead

    I have yet to do a good chicken so I should not give advice for that.[​IMG] Good luck with it.

  6. bigr314

    bigr314 Meat Mopper

    Welcome from Pa. If you want crispy skin you should bump up the temp to 300-350.
  7. Thanks, I was going to do all skin on but decided to do skinless boneless breasts and skin and bone in thighs. I'm pulling the chicken afterward and mixing with enchilada sauce so I won't need the skin. Prob should have taken the skin off huh?
  9. Another question...

    Do you typically wait for your smoker to reach temp before adding meat, or can you add right when you put it in and let it ride the temp up?

  10. 1 hour in. So far so good. IT 135
  11. handymanstan

    handymanstan Smoking Fanatic Group Lead

    I always start with the temp a little hotter then I want then when loading the food close the vents some and the temp drop recovers faster.

    Looking good.

  12. Thanks Stan, I'll try that the next time.  How often should I add wood? My first attempt (pork butt) was too smoky (if that's possible).  I've only added mesquite once in 1.5 hours (added when the internal temp of the smoker got to 250).  Is there a good rule of thumb for how much/often to add wood to keep the flavor penetrating the meat but not over-doing it?

    Thanks for the tips!!
  13. handymanstan

    handymanstan Smoking Fanatic Group Lead

    I don't know your smoker but mesquite is very strong and chicken IMHO needs a lighter smoke than pork. Are u using chips or chunks? There are a lot of mes users here and lots of posts on smoke in the mes.  I like to have a thin amount of smoke coming out of the vent the entire time I am cooking. 

  14. I wasn't sure which wood to use. I'm using chips. I won't add any more than the initial amount I put in. I also have apple, cherry and hickory. For the next chicken I do would you suggest any of those?
  15. An hour and a half in and they are browning nicely. IT seems to be topped off at 158*. Need it higher obviously so I'll (try to) be patient. And stop opening the door to take pics lol!
  16. handymanstan

    handymanstan Smoking Fanatic Group Lead

    Like I said I don't have a mes but I have read here that chunks work better in the chip pan.  Just a couple chunks to give a longer lighter smoke.

    It's a learning hobby that's for sure.  Practice practice practice and eat your mistakes.  I love this hobby.  The chicken is looking good.

  17. That's what I love about making pizza too.  I always eat my "mistakes".  The pork butt a few weeks back was ok, but I would consider it a mistake.  But I still had no problem eating it!![​IMG]  
  18. Welcome Piguy, I'm also a Michigander and picked up my smoking habit last summer. A couple years back I had an ECB but it was more discouraging than fun so it went to street; didn't last long before another sucker picked it up.

    Your chicken is looking good, it also goes well in enchiladas with La Victoria green sauce (we like the mild). I intended to cold smoke some cheese today but with the wind and blowing snow I decided to stay in and make chile. Anyway, happy smoking and enjoy the forum, there are many useful tips and ideas on here. Be sure to smoke a couple of fatties - breakfast and Italian style have been our favorites so far.
  19. 2 hours. IT 163. Pulled them off since they're going into a sauce on the stove now.
  20. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Welcome to the forums! We are happy that you joined the group. You'll find plenty of information here with over 1 million posts! Make the search bar at the top of the page your new friend.  Or, simply post your question in the area that applies. You'll get plenty of helpful advice. 

    Also consider enrolling in Jeff's 5 day E course. It gives you lots of great information to start you off on the right foot! Best of all is that it's free!

    Again, WELCOME 


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