new guy

Discussion in 'Roll Call' started by batray, Jan 4, 2015.

  1. batray

    batray Newbie

    im batray from alpine ca,sandiego i have a masterbiult electric smoker so far weve done babyback ribs a roast and bacon wrapped chicken breast my favalso did a ham for xmas was awsome nice to meat yall
     
  2. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     
    batray likes this.
  3. [​IMG]   Good morning and welcome to the forum, from a partly sunny and cold day here in East Texas. Lots of great people with tons of information on just about  everything.

    Gary
     
    batray likes this.
  4. Welcome from Louisiana. You will find a wealth of knowledge here from members who are happy to share it. Don't hesitate to ask questions and take advantage of the search bar.
     
  5. batray

    batray Newbie

    can u season sausage links ill be smoking them anyone no about how long their bratwurst
     
    Last edited: Feb 14, 2015
  6. tropics

    tropics Smoking Guru SMF Premier Member

    batray check the sausage section . you can smoke any kind of sausage as long as it is cured for low temp. And for smoking at a high temp without cure.

    Welcome to SMF
     
  7. batray

    batray Newbie

    i still couldnt find what i was looking for most of the post say to cold smoke and i was trying to put them in my smoker cold smoking sounds like alot of work
     
  8. one eyed jack

    one eyed jack Master of the Pit

    Welcome to the site.

    I usually do bratwurst on the kettle set up indirect to an internal temp of 160 to 165,  (Kettle temp about 225*),   then crisp them up directly over the coals.  I don't add any seasoning to them.


     
  9. Looks Yummy  !!!

    Gary
     
  10. batray

    batray Newbie

    thanks ill try that
     

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