New from Buffalo Grove, IL

Discussion in 'Roll Call' started by smokingdragon, Apr 15, 2012.

  1. I've always loved to cook, this is my first attempt at doing something more than soaks, rubs and marinades (on the gas grill). I've had a Weber charcoal grill but never smoked on it.

    I live in Buffalo Grove, IL which is north of Chicago. I have a Masterbuilt 411 and am totally intimidated by this process.

    I'm hoping I can get good practices and instructions so I can actually learn how to do this... 

    My goal is a brisket (like the kind I tried when I was in Austin and got me hooked). 

    --matt
     
     
  2. cdldriver

    cdldriver Meat Mopper

    welcome you came to Right spot we are friendly and very informative here so enjoy your new addiction. and if you get stuck just ask. we are here to help.

     PS don't forget about the pictures.

    [​IMG]
     
    smokingdragon likes this.
  3. cdldriver

    cdldriver Meat Mopper

    DON'T be

     Masterbuilt 411 and am totally intimidated by this process.

    you will using it like a pro soon.
     
    smokingdragon likes this.
  4. What would you like to see? Before the storms today, I smoked a season bake into the machine following what I learned on this site. Coated the inside with PAM and a cup of Apple chips at 275 for about 3:20 (until the chips burned out). It stormed like mad today....

    Let me know and I'll snap a photo or 3.... I don't have any meat picked out... not sure if this is the place for me to start asking questions about a starter/learner meat/meal so I can practice etc etc.

    --matt
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...Take the Free 5-Day eCourse. It has some great info to get you started. Type what kind of meat you would enjoy and MES into the Search Bar and you will get tons of info on how to use that machine. Chicken is cheap and a good place to start. Usually a 2-3 hour Smoke at 275*F. Ribs take about 6 hours at 225*F and Pork Butts are very forgiving but take up to 2 Hours per pound to Smoke at 225*F. Here are some links you can look at to get you started...JJ

    http://www.smokingmeatforums.com/search.php?search=Chicken+mes

    http://www.smokingmeatforums.com/a/smoking-ribs

    http://www.smokingmeatforums.com/search.php?search=pork+butt+mes
     
  6. Welcome to SMF...Any questions you might have can be found by searching or starting a thread. Everyone on this site likes to help...Getta smoking.........[​IMG]
     
  7. Hello and welcome to SMF! Glad to have you here.
     
  8. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]  to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge. Check out  the 5 day e-course on smoking its chuck full of great info, and may help ya out. Smoking  5-Day e-Course  
     
  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    :welcome1: to SMF
     
  10. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Matt and [​IMG]to SMF 
     
  11. I tried to post this to the electric smoker forum but got an 'insufficient permissions'. Sorry if I did something wrong.

    My heating element touches the casing, should I be worried?

    [​IMG]
     
  12. scarbelly

    scarbelly Smoking Guru OTBS Member

    I had to review and approve the post because it has pictures and you have less than 20 posts
     
  13. No worries, I was getting an error when I tried to post it in the Electric Smoker forum. I apologize for the double post!

    --matt
     

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