Hello fellow smokers!

Discussion in 'Roll Call' started by splendorlex, Jun 21, 2013.

  1. Hi all, 

    I'm a 38 year old father of 3 in Spring Grove, Illinois. In case you don't know where that is, it's close to the Wisconsin border, and roughly midway between Milwaukee and Chicago (distance wise, anyway.)

    I've wanted to try smoking ever since the first time I had real smoked ribs. I've never been much of a fan of steak due to it's chewiness, and it turns out maybe I just wanted good, tender SMOKED meat. Well, my lovely wife got me a Brinkmann Electric Gourmet Smoker for Father's Day this year (the red one) along with a bag of Hickory chips. 

    The first thing I tried was a set of chicken quarters. I had some in the freezer anyhow, and wanted to start it slow. I also realize Hickory might not be ideal for chicken, but it's what I had.

    I thought they looked pretty good, and they tasted good too! My only complaint was the skin, that was inedible, but I heard that's a fairly typical problem with chicken. 

    My next step is to try something else, and what I've heard is that a pork butt might be a good next step. I'll also likely look into getting a smoker box. I used foil wrapped chips the first time but the heating element in the electric smoker ate right through that aluminum foil over time. 

    I hope to make this smoking thing a habit, and look forward to learning from the community.
  2. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

    Don't give up on chicken because of the skin on your first try...you can make that skin the best part of the bird with some practice.  One of the secrets to great skin is cranking the smoker temp up during the last half hour or so of the cook to make it nice and crispy.  I also like to coat the skin with some olive oil along with my seasoning during preparation...I find that really helps crisp up the skin and give it a great color and texture.

    Good Luck!

  4. I will not give up. The meat itself in the chicken was really good, like you said I just need to learn what to do with the skin. Thanks!
  5. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    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

    Off Site Links are not allowed here at SMF....just a gentle FYI! [​IMG]

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


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