Hello SMF great stuff I had to sign up

Discussion in 'Roll Call' started by joeski, Jun 26, 2015.

  1. joeski

    joeski Fire Starter


    I'm a long time BBQ user and love to do beer can chicken, and lots of different marinades and rubs. Recently I've been doing brine's and injection interests me but I've never done it.  I live in south Eastern Michigan about 30 miles north of Ohio.  I month ago I  bought a Masterbuilt 20070213 30-Inch Black Electric Digital Smoker and have been smoking every weekend since.  My gas grill is getting lonely. :)  So far I have done two whole chickens, St Louis ribs, a brisker, a pork butt, turkey breast and salmon.  Only thing that didn't turn out was the salmon (the rub was to salty).  I'm learning as I go and it's been great so far. This weekend I'm doing some pork loin and chicken breasts, I may even try the salmon again without a rub. I do have a  question that I can search for but will ask here.  What's the philosophy on smoking two different things at once? i.e. chicken and fish?  pork and beef?



  2. [​IMG]   Good morning and welcome to the forum, from a rainy day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.

  3. joeski

    joeski Fire Starter

    thanks great site 
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    Welcome to SMF Joe and were glad to have you aboard so join in, share your experiences, have some fun and don’t forget to post our favorite………

    The Qveiw


    Happy smokin

  5. humdinger

    humdinger Master of the Pit Group Lead OTBS Member

    Hey Joe,

    You can smoke jsut about anything with anything, just watch for cross contaminating. (i.e. keep chicken on bottom rack.) Also chicken dos better a thigher temps than other meats, so consider that too. Maybe do some chicken and sausage to get started, then go from there.

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