OK so all I need to do is figure out just what is it I`m doing now! LOL!

bearclaw270

Newbie

Original poster

Jul 8, 2011

4

10

• Jul 12, 2011

• #1

Hello everybody! My name is Jimmy and I just got a new Masterbuilt vertical gasser for my birthday. I live in the central Massachussetts area. Now all I have to do is figure out what to do with this new smoker! I love to cook outdoors and been brought up camping, hunting and fishing. I found this site and now I`m ready to go with alot of new friends! So that said,...Helpppppp! LOL! So far I used it twice, one hit and one miss. Thats what I get for flying blind. My pork loin came out great, but I tried to do a beer can chicken and some beef backs at the same time and it was a little flat. I know I got alot to learn so with a little help from you guy`s and this site, I`m sure that I can get heading down the right path soon.  

 

fpnmf

Gone but not forgotten. RIP

OTBS Member

Jul 19, 2010

7,283

82

Fl

• Jul 12, 2011

• #2

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

mdboatbum

Master of the Pit

OTBS Member

Apr 22, 2011

4,094

431

Washington, DC

• Jul 12, 2011

• #3

Glad you're here! So what happened with the chicken and ribs?

Might be easier to stick to things that all cook in the same amount of time until you get more comfortable with things. The best part of the learning process is even your failures are still usually pretty good to eat. You will go through a lot of meat chasing that "perfection" however. And if you're anything like me, you'll never attain it, as there's always something you'll want to tweak for the next time.

Good luck, have fun and don't be stingy with the pictures!

 

africanmeat

Master of the Pit

OTBS Member

Mar 28, 2011

4,730

38

Cape Town South Africa

• Jul 12, 2011

• #4

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jul 12, 2011

• #5

   Glad to have you with us!

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jul 12, 2011

• #6

Welcome you will really like it here.

 

alelover

Master of the Pit

OTBS Member

Jul 9, 2010

4,882

169

Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 12, 2011

• #7

You will learn much here.

 

rbargoalie19

Newbie

Oct 27, 2009

21

10

Mount Gilead Ohio

• Jul 12, 2011

• #8

 

bearclaw270

Newbie

Original poster

Thread starter

Jul 8, 2011

4

10

• Jul 12, 2011

• #9

Mdboatbum said:

Glad you're here! So what happened with the chicken and ribs?

Might be easier to stick to things that all cook in the same amount of time until you get more comfortable with things. The best part of the learning process is even your failures are still usually pretty good to eat. You will go through a lot of meat chasing that "perfection" however. And if you're anything like me, you'll never attain it, as there's always something you'll want to tweak for the next time.

Good luck, have fun and don't be stingy with the pictures!

Click to expand...

I think it was the two different type of meat cooking at the same time. I was worried about over cooking the Beef and the chicken was seaming to take foreever. The hardest thing to figure out is the timing part. When your trying to time when to put the potatoes on and what not so it all comes together at the same time. The chicken really didn`t have that bursting flavour to it, as I said it was flat.
 

 

alaskanbear

Smoking Fanatic

SMF Premier Member

Apr 24, 2011

664

25

Winnsboro, Texas

• Jul 12, 2011

• #10

 Aboard, glad to have you..

Rich

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• Jul 12, 2011

• #11

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview.