Discussion in 'Roll Call' started by tomatrytosmoke, Dec 14, 2015.

  1. Good to meet you all. Thanks for letting me be apart of the community. I'm smoking a chicken today. It is my second smoke. The first was a Boston butt. I think it was slightly dry because I ran it at 250 instead of a lower temp. I am super new to smoking and excited to get started! Please point me in the direction of good general information. I was searching for a good cooking temp (found 250-275). I am using an Oster electric smoker/roaster for it's ease of entry into smoking (no changing charcoal and easy cleaning). I'm 31 and live in Florida. :)
  2. Hello and Welcome to our addiction.  Many good folks here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  Couple other good threads to help you get started included.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

    tomatrytosmoke likes this.
  3. smoked chicken Qview from today
  4. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the group!  I smoke butt, ribs and briskets between 225 and 250.  That temp doesn't dry anything out.  I would get good thermometers for smoker temp and meat temp.  The built in therms are generally crap.


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