Greetings from Winnipeg,MB

Discussion in 'Roll Call' started by drtre, Apr 22, 2013.

  1. drtre

    drtre Newbie

    Hey Guys,

    Not totally  new to the forum.  Been lurking for a little while off and on.  I just recently retired my old ECB and got a vertical gas Masterbuilt smoker.  Very excited to try it out.  Just finished curing it according to the instructions.

    I've always had a love for smoked meats.  Growing up as a boy my family were big on fishing and hunting.  I always remember my grandfather smoking fish in a home made vertical wood burning smoker. and getting me to add wood to the firebox when the time came.

    The delicous fish and sausage that would come out of that thing is something one could never forget.  I think thats why I have such a love for smoking.

    I recently just got into it last year when I picked up a used ECB for next to nothing.  After doing loads of jerky on it and a few racks of ribs.  I quickly got hooked and really wanted something with more space.

    This is a great site I look forward to chatting with all of you.

    Tre
     
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us!

    Jeff offers a free 5-day E-Course and its packed full of great information no matter what your experience level might be!  http://www.smoking-meat.com/smoking-basics-ecourse

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

    If you need any help roaming around the forums....just holler!  Happy to help out!

    Kat
     
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard, Tre!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Congrats and good luck with that new Masterbuilt, and just ask when you need help and you'll get plenty.

    Red
     
  4. s2k9k

    s2k9k AMNPS Test Group

    Hi Tre! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!
    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!
     
  5. drtre

    drtre Newbie

    Thanks for the warm welcome guys. 

    wonderful resource here.  I love it :)
     
    Last edited: Apr 23, 2013
  6. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hello Tre,

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'

    Bill
     
  7. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Glad you joined us Tre, :welcome1: from North Dakota!
     
    Last edited: Apr 23, 2013
  8. drtre

    drtre Newbie

    As request Bill.  Heres a shot of my new Vertical Gasser right before I started seasoning it for the 1st time.

    Also did some chicken legs on it for dinner tonight.  Much to my wife being extremely skeptical about cooking chicken in a smoker after I reassured her that I'd be bring it up to its correct internal cooked temp.   Well long story short.  The chicken legs didn't last long.  [​IMG]

    I didn't do anything special with the chicken.  Put on some jamaican jerk rub before throwing into the smoker.  Preheated smoker and got the blue smoker rolling lowered temps down to 240f cooked like that for 1.5hrs and finished the last 1/2hr at 350f to crisp up the skin.  Used some local maple I had recently aquired and had cut into chunks. 

    The chicken exceeded my expectations.  It was so good.  Frankly was the best bbq chicken I've ever done at home.

    Meat was super moist, smoke penetrated the skin nicely and left a wonderful smoke ring.  Was a dry smoke as well.  No water pan at all.

    I have to say thanks to this forum.  I've done so much reading and research before smoking anything.  And its paid off.  So thanks folks!

    What are your thoughts on my process on the chicken? 




     

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