Hello from Massachusetts

Discussion in 'Roll Call' started by cpd111, Dec 20, 2011.

  1. cpd111

    cpd111 Newbie

     Hi, my name is Gary. My lovely wife bought me a webber smoker two years ago for my birthday. I have been experimenting and

    have had some successes. so far i've smoked brisket, ribs, turkey, and chicken wings. I think all have turned out well, except

    for the turkey. The turkey was alot of work and I would have prefered roasting it. I don't know why but I didn't find it very flavorfull.

    I know it was probably something I did or didn't do. I just discovered the site and forums. I'm excited to dig in and take advantage of the expertise of the members.
  2. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

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

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!


          Make bacon the easy way!!


  3. big andy a

    big andy a Smoking Fanatic

    That wife sounds like a keeper!   Gotta' love it when you get such a great present.  

    Welcome [​IMG]

  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...You didn't mention if you Brined your Turkey...Lots of folks do and never look back. Plenty of good recipes and info on anything you can imagine to Smoke...JJ
  5. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Gary!

    Good luck and good smoking.
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF Gary! Glad to have you with us! 
  7. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome,  turkey and poultry in general are difficult to do correctly on a smoker.  They take some experience and extra effort.  Like Chef Jimmy said you need to start with a brine and use higher smoker temperatures then you normally would.  The higher temps in the smoker helps to get the turkey out of the danger zone faster and goes a long way to getting a nice crispy skin on the birds.
  8. cpd111

    cpd111 Newbie

    I did brine the turkey, over night. I got the brine recipe online.  I'm going to look through the forums, and try to find a better brine

    recipe. I'll definately try to smoke a turkey again.
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    First off welcome to SMF there Gary. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

    Welcome To Your New Addiction
  10. frosty

    frosty Master of the Pit

    Welcome, Gary!  Please let us look over your shoulder by sending photos.  We love the photos.  Enjoy, and take advantage of all the resources available.  GOOD LUCK!
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine.

Share This Page