New guy says hi...w/

Discussion in 'Roll Call' started by ezlivin, Jun 11, 2008.

  1. ezlivin

    ezlivin Newbie

    Hello Everyone

    First I’d like to thank Jeff for his great 5 day course. If you haven’t taken it, do it
    Second, thanks to everyone here for the great tips and ideas I’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 (04’Harley) Blues (blues drummer) just needing bbq for my 3 favorite B’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 weekend’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 that’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!
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello mark, and welcome to the SMF.
    Therm should be in the chick thigh, wing will be done before thigh.
    I don't know your smoker, but a water pan is usually used.
    Brining really can make a difference in moist meat.
    Crispy wings can be had by using high heat and a dip in mayo.
    Always keep chicken on the bottom rack for safety issues.
    This may help you a little. Good luck on that next smoke.
  3. ezlivin

    ezlivin Newbie

    will put wings on top rack,thermo in thigh
    coat wings in mayo? Please explain.
  4. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the smf...............Glad to have you here.........And your off to a good start with the 5day ecourse.......
  5. Welcome to the site. Lots of good information here.
    To readdress your chicken
    I do not preheat my wood chip box but it makes sound like a good idea so thin blue smoke will be comming out quicker.
    As far as mayo it helps in the browing process and helps hold rubs on I believe.
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Keep wings and any chicken on the bottom rack as I stated before and you'll be safe.
  7. I agree 100%,and it's good that this is said once and while from a safety issue with new folks starting out smoking meat
  8. crockadale

    crockadale Smoking Fanatic

    Like everyone else said keep chicken or any outher poultry below other meats. The mayo is to help with crisping the skin...I've never tried it but there are those that say it will. By the way welcome to the SMF.
  9. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Welcome Mark,

    First... thanks for being in law enforcement and for being a vet. Both are great services to your community and country!

    I'm sorry to hear that your wife can't have red meat. It sounds like your a great husband to her and go out of your way to make sure she still gets good eats. Speaking of good eats, I think it was Alton Brown I saw talking about the mayo on poultry on the food network. He explained that because mayo has so much oil it helps the skin go crisp. The reason mayo works better than just using oil is because the mayo provides slow release of the oil while cooking. He related it to having to go back and brush on an oil every 15 minutes or so. I haven't tried it myself because I don't eat the skin but the theory makes sense.

    Also, if you are going to smoke red meat and chicken at the same time often, you may want to consider getting two smokers. I read some of the other posts and the advice they are giving you is right on. Only, they aren't taking your wife's situation into consideration. Always red meat on top and poultry on bottom for most of us. But, in her case, the grease drippings could be dangerous. Right? But... you can't do it the other way around because the chicken dripping would be dangerous to you. (to all of us) So... I think it's one or the other, poultry or red meat but not both unless you get another smoker.

    Also, you and I share a couple of hobbies. Bike... Blues... and BBQ!! I don't know if you are aware of it or not, but there is a weekend that puts them all together in one SMOKING GREAT TIME!!! I've provided the link for you. I know it would be a long way for you to go but it's worth it. People come from all over the country! I talked to one guy last year that said it's better than Sturgis? I've never been to Sturgis but he says he goes to both every year. He also goes to Daytona Bike week and said that BBB is "way better" than that? Again... never been there but I do know that BBB is a great time! It's every year in September. There are more activities not listed on their web site too. The local Harley Shop always has a ride and free food and stunts shows and stuff. It's very scenic here and lots of group rides. I've provided the link. If you think you would come down let me know. I would love to meet up with you. That goes to anyone else that might be there. Let's have a SMF meeting at BBB! That would be awesome!

    I've attached some of my favorite Harley pics just for fun.

  10. cowgirl

    cowgirl Smoking Guru OTBS Member

    Mark, welcome to the forum, glad to have you here.[​IMG]

    Smoke Chef.....awesome bikes!![​IMG]
  11. ezlivin

    ezlivin Newbie

    Just wanted to say thanks for all the great advice,I guess I'll just do red meat seperatley to be safe.Keeping everything seperate.I'm going to try mayo on the wings on sunday( my first day off ! ) I'll let everyone know how they turn out.
    As for BBB,no place is too far to ride,just getting time off,but,thanks definately chececking it out,always looking for a new ride!
  12. 1894

    1894 Smoking Fanatic SMF Premier Member

  13. dingle

    dingle Smoking Fanatic OTBS Member

    Welcome to the SMF EZ!! Right down I90 from you in Syracuse. I think you're really gonna like it here. Good folks, lotsa answers, lotsa fun!!

    1894.....Gotta love the Dinosaur BBQ!!
  14. 1894

    1894 Smoking Fanatic SMF Premier Member

    Wish I had a pic of thier set up at the State fair [​IMG]
  15. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum.

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