- Jun 10, 2008
- 11
- 10
Hello Everyone
First Iâ€[emoji]8482[/emoji]d like to thank Jeff for his great 5 day course. If you havenâ€[emoji]8482[/emoji]t taken it, do it
Second, thanks to everyone here for the great tips and ideas Iâ€[emoji]8482[/emoji]ve read by browsing, learned a lot already.
As for me, my name is Mark, from Buffalo NY.15 yr law enforcement, 6 yr vet (USAF) into bikes (04â€[emoji]8482[/emoji]Harley) Blues (blues drummer) just needing bbq for my 3 favorite Bâ€[emoji]8482[/emoji]s.I believe Blues, Bikes and BBQ is the secret to a long and happy life. Now I need the bbq!
I have a 36†vertical gas smoker, A bit more than I was planning on, but I got too good of deal to turn down.
As for my questions:
1) Wife a vegetarian (medically …not by choice) can eat chicken and seafood. If I keep her safe foods on the top racks, can I do other meats @the same time? I normally cook her foods on one side of the grill and my meat on the other.
2) Smoking a lot of chicken, fish (water pan or not?) and how does water and brining affect chicken skin? For wings would like a crispy skin.
3) This weekendâ€[emoji]8482[/emoji]s first ventures are salmon (fillets from local grocery, high quality about 1†thick, no skin) Chicken thighs and chicken wings (thought wings would cook quicker, start with thermometer in wing?
4) Lastly, Smoker has heavy cast iron smoke box, anyone try preheating smoke box , or should I just use coffee can? Anyway I know thatâ€[emoji]8482[/emoji]s a lot,but thanks for any info! Looking forward to proving the smoker was a good investment to my vegetarian wife ( while Enjoying the best ribs, pulled pork and brisket I can make !!!!!! )
Thanks everybody!
First Iâ€[emoji]8482[/emoji]d like to thank Jeff for his great 5 day course. If you havenâ€[emoji]8482[/emoji]t taken it, do it
Second, thanks to everyone here for the great tips and ideas Iâ€[emoji]8482[/emoji]ve read by browsing, learned a lot already.
As for me, my name is Mark, from Buffalo NY.15 yr law enforcement, 6 yr vet (USAF) into bikes (04â€[emoji]8482[/emoji]Harley) Blues (blues drummer) just needing bbq for my 3 favorite Bâ€[emoji]8482[/emoji]s.I believe Blues, Bikes and BBQ is the secret to a long and happy life. Now I need the bbq!
I have a 36†vertical gas smoker, A bit more than I was planning on, but I got too good of deal to turn down.
As for my questions:
1) Wife a vegetarian (medically …not by choice) can eat chicken and seafood. If I keep her safe foods on the top racks, can I do other meats @the same time? I normally cook her foods on one side of the grill and my meat on the other.
2) Smoking a lot of chicken, fish (water pan or not?) and how does water and brining affect chicken skin? For wings would like a crispy skin.
3) This weekendâ€[emoji]8482[/emoji]s first ventures are salmon (fillets from local grocery, high quality about 1†thick, no skin) Chicken thighs and chicken wings (thought wings would cook quicker, start with thermometer in wing?
4) Lastly, Smoker has heavy cast iron smoke box, anyone try preheating smoke box , or should I just use coffee can? Anyway I know thatâ€[emoji]8482[/emoji]s a lot,but thanks for any info! Looking forward to proving the smoker was a good investment to my vegetarian wife ( while Enjoying the best ribs, pulled pork and brisket I can make !!!!!! )
Thanks everybody!