New dude from the South

Discussion in 'Roll Call' started by rwharris, Apr 25, 2008.

  1. ok folks here it goes, I am new to this smoking thing, I have just purchased a Outdoor Gourmet propane smoker from Academy and itchin to get it fired up. I figured I would start with a couple beer butt chickens and see where that leads. any advise would be greatly appreciated.
     
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    Welcome to the SMF. Make sure you sign up for Jeff's free 5 day ecourse, lots of good info in there. Use the search function to find any answers to questions you may have. If you can't find the answer your looking for from that then feel free to ask away!

    Also don't forget to season your smoker first.
     
  3. gooose53

    gooose53 Smoking Fanatic SMF Premier Member

    Welcome to the SMF!! Why not tell us where your from, etc.
     
  4. lcruzen

    lcruzen Master of the Pit OTBS Member

    Welcome to the SMF rwharris! Advise on the BB chix would be if you like a good crispy skin keep the temps up to 275o or higher or you may end up with the rubber skin syndrome.
     
  5. smokedoggydog

    smokedoggydog Newbie

    Welcome rwharris, this is where the smoke and the conversations are thick and good, just a good bunch of people here welcome.[​IMG][​IMG]
     
  6. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Welcome from So Cal.
     
  7. Welcome aboard, and dont forget to season that baby before you take her for a run!!!
     
  8. Thank you, seasoning is tonights project. I figure I would give this smoking thing a try. I am a yankee transplant living in Biloxi, so I can now boil about anything and have turkey frying down to an art. so on to bigger and better things. just figure that this smoking thing would let me enjoy the outdoors and let me drink beer while I keep an eye on the smoker.
     
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, glad to have you with us my friend. Keep an eye on the internal temp. of the bird(s). Smoking temp is not a big thing, if you want the skin more crisp, take the smoker temp up to 325-350, and you may want to slather some mayo on the skin. Goiod luck on that first smok!
     
  10. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to the forum RW glad you found us. You can find lots of good info here. People are also willing to answer questions when you are stumped. Happy seasoning and smoking
     
  11. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    My advice is one bite of of beer butt chicken, one drink of beer, one bite beer butt chicken, one drink of beer. Repeat over and over and over and over and over. Good luck.
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF Family, RW! Look forward to your future posts and q-vue!
     
  13. kookie

    kookie Master of the Pit OTBS Member

    Welcome aboard................Great place here..............
     

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