Hello from Illinois, near WI border

Discussion in 'Roll Call' started by takevin, Jul 23, 2009.

  1. takevin

    takevin Newbie

    Hey everyone, my mom use to smoke fresh salmon which my dad or i would catch years ago. Been hankering recently to go the smoker route besides the love to grill and cook. A guy at our horse barn gave me for free a older outers electric smoker, pretty the same one we had years ago. So i figure ill play around with this one to get my feet wet for a bit, before going for a much bigger one in a couple of months or so. [​IMG] Kevin
     
  2. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Hi Kevin, Glad to have you with us.
     
  3. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Welcome to SMF. Glad to have you here.
     
  4. trashcan

    trashcan Smoke Blower

    Welcome from Woodstock. You came to the right place when It comes to knowledge of flesh and fire.
     
  5. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF. Glad to have you here. There's lots of smoking information here. Just read and ask.
     
  6. rickw

    rickw Master of the Pit OTBS Member

    Welcome from another Illinoisan.
     
  7. takevin

    takevin Newbie

    Thanks everyone, think im going to start with ribs or a brisket this sat or sun, maybe both lol![​IMG]
     
  8. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Kevin. Glad you joined us.
     
  9. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard from a former Illini
     
  10. billbo

    billbo Master of the Pit OTBS Member

    Welcome to SMF Kevin!
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Welcome Kevin. I'd be learing of starting with a brisket on a smoker I've never used before.

    Not to try and discourage you, but I'd start with something cheaper in price and something that is an "easier" smoke. Those briskets can be a bear when you're comfortable with your gear let alone a first smoke on something you never used before.
     
  12. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. Be sure and signup for Jeff's 5-day Ecoarse, good reading material that will help you manage that learning curve.
     
  13. takevin

    takevin Newbie

    Signed up for the 5day, on day 2 now. Now im trying to shop and decide for a good digital wireless thermometer to get?
     
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Kevin! Glad to have you aboard. :)
     
  15. morkdach

    morkdach Master of the Pit OTBS Member

    hey Kevin welcome to smf give the et-73 a try its a 2 probe therm. with a transmitter and a reciever.
    i have had one for bout 4 years now they will last and work great.
    a little tlc with the on off switches thats all
     
  16. willkat98

    willkat98 Smoking Fanatic OTBS Member

    Welcome Kevin!!

    And this is sage advice:

    I'd opt for a pork shoulder (butt) which will not only win you instant converts in your family, but they are pretty tough to mess up, especially after you read alot of the tips here.

    Briskets can be tough cut to get a hold onto, and don't panic if the butt (or a brisket) get "stuck" at 156* (or somewhere) for hours at a time.

    I only second Dude's caveat about brisket, because I am unsure about heat control on an electric smoker.

    When I want to push an internal temp, I am inclined to throw a few more sticks on the fire, temporary heat increase (with nice sweet smoke) then it backs down to my target range. Not sure if electrics can crank up or not, I'll leave that up to the members that have them.

    Welcome again, and post your results in the various forum sections below!!!
     

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