Hello From Oregon! Happy Independence Day!

[smokinoregonian]

Hey everyone, I'm new to the site and look forward to learning and sharing anything and everything about smoked eats!

 

[gary s]

  Good evening and welcome to the forum, from a warm & partly cloudy day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

[joe black]

Welcome from SC. I hope you will enjoy this site and all of the great folks who are eager to share their ideas, tips, recipes and anything else that you may need. All you have to do is ask. Please let us know what type smoker you're using. Good luck, Joe

 

[dirtsailor2003]

Howdy from a fellow Oregonian! This is a great site with a ton of knowledge. Don't be afraid to ask questions. The search feature here works great. Be sure and show off your smokes!

 

[smokinoregonian]

Thanks for the warm welcome everyone!  I've had the chance to cure and break in my new off set smoker last week with minor success.

Curing.jpg

• smokinoregonian
• Jul 9, 2015

The first attempt was a "Mortons" Tri-Tip cut from Costco (where I work) that we've had in the past and have always thought they were pretty darn good. However in the smoker at around 200-225 for 6 hours it didn't turn out as I was expecting. I was thinking it would just fall apart and that wasn't the case. It turned out very tough and I couldn't even tear through it

First Tri-tip.jpg

• smokinoregonian
• Jul 9, 2015

I did do some chicken quarters

First Chicken.jpg

• smokinoregonian
• Jul 9, 2015

turned out decent (skin was tough and tasted like an ash tray) but I will definitely be brining a whole bird next time. I'm hoping to get some apple wood from a local u pick orchard this year that our family frequents. Hopefully someone else doesn't have the same idea!

Any tips on the Tri-Tip would be much appreciated!