Smoking in Washington

Discussion in 'Roll Call' started by smokingcory, Nov 24, 2013.

  1. smokingcory

    smokingcory Newbie

    Hey guys just joined this forum yesterday and cooked some delicious try tip on my pit boss smoker. I followed some instructions that I read on here and cooked it for two and half hours at 225°F and it turned out amazing!!!! I am going to do some chicken breast tonight.... Any suggestions for times and marinades?
     
  2. Hello cory and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    Danny
     
    smokingcory likes this.
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David
     
    smokingcory likes this.
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi Cory...Welcome to the group!  You'll find that this is a great place to share ideas on smoking, grilling, etc.  There are plenty of folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

    Its best to focus on internal temp (IT) instead of time when smoking chicken...cook it until the IT reaches 165-170*.  For great tasting chicken breasts, here's a link to a thread for a Cilantro Lime Chicken recipe I love:

    http://www.smokingmeatforums.com/t/138491/sunday-smoke-cilantro-lime-chicken-and-abts-w-qview

    Red
     
    smokingcory likes this.
  5. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Hi Cory!
    Welcome to the forum! You'll find more information here than you can read! ….And plenty of friendly folks with good advice.
     
  6. [​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  ........

     

    Gary

     

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