Hi from Los Angeles!

[simoon]

I am new to smoking, but have a lot of grilling experience.

I recently got a cheap electric smoker for only $10 of Craigs List. So far, it works fine.

I've used it a few of times with really good results.

Looking forward to getting insights and tips from the masters and noobs here.

 

[gary s]

Hello and welcome to the forum, Great place to learn and share and a bunch of good people.

Gary S

 

[simoon]

 
Hello and welcome to the forum, Great place to learn and share and a bunch of good people.

Gary S

Thanks!

I have already used this site for some hints.

Here is what I have done so far. Not a big variety, but tasty none the less:

So far, all I have smoked is chicken, specifically legs and bone in skin on thighs. I either use several home made dry rubs, or beer based wet marinade, all have come out great. I am smoking with apple or pecan wood at about 220 for a bit over 3 hours. Just when the meat gets up to 160 or 165, I remove it from the smoker and grill it for a short time to crisp the skin.

Once, I decided fairly close to meal time, to smoke some chicken knowing I didn't have a full 3+ hours, so I did about 1 1/2 hours, then finished in the grill. Those also came out great, even though they weren't quite as smoked.

Looking forward to more variety in the near future.

 

[grillmonkey]

What kind of smoker do you have?

 

[padronman]

Welcome from San Diego!!!   I grew up in Pasadena so I know LA well.   Let us know what type of smoker you run.....and pics are always welcome.

Scott

 

[themule69]

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David