Central PA WSM Noobie here

[ckkurtz]

Hello - I'm Chuck, another new guy on here.  Based in State College PA.  Been grilling on Webers for a long time and finally stepped into the world of smoking.  I got into using my grill to smoke hot peppers.  And while it worked, I kept looking to improve the result.  I'm looking forward to learning and I'm running my first chicken right now on my Weber 18.5.  I did a seasoning run a couple days ago to get a bit of a feel for temp and burn time.  

Of course I'm gonna be doing chicken, pork and beef - I also like the idea of smoking the thanksgiving turkey next year.  For sure, I will be smoking veggies - Peppers, Corn, Onions, Tomatoes and Potatoes top my list.  Any tips?  Especially for tomatoes?  

CKKurtz

 

[noboundaries]

Hey Chuck, welcome to SMF!  Nice choice of smokers (I'm hooked).  The WSM can handle anything you can fit in it and do it beautifully.

Veggies are a piece of cake.  We smoke baked potatoes all the time, simultaneously with chicken which we smoke at the higher temps (325F).  If I'm letting beef or pork I smoked at lower temps rest for a couple hours or more, that's when I'll throw on the potatoes and crank the temp up on the smoker.  Just poke each large Russet baking potato 4 times with a sharp knife, rub olive oil all over them, then sprinkle liberally with kosher salt.  The skin, which we eat, hardens a little and is soooooo good slathered in butter after you've eaten the fluffy insides.

Onions, corn, asparagus, brussel sprouts, onions, carrots, etc, all yummy.  Just coat in oil, kosher salt, and pepper then throw on the smoker. 

I have only smoked Roma tomatoes once to use in a salsa.  I just put them in a pan and smoked them until they burst.  Used mesquite wood chunks in the fire.  The recipe, which I got from a friend, was good but didn't knock my socks off.  Will try again sometime with a different recipe. 

Looking forward to seeing you around the forum with your new smoker!

Ray    

 

[pc farmer]

Welcome neighbor form the Port Matilda area.   I work in State College.

 

[gary s]

  Good afternoon and welcome to the forum, from a damp, overcast day in East Texas. Lots of great people with tons of information on just about  everything.

Gary 

 

[themule69]

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...
Happy smoken.
David