New Guy

Discussion in 'Roll Call' started by mcoffey, Jan 3, 2008.

  1. mcoffey

    mcoffey Newbie

    I am just learning... got a "Smoke Hollow" electric smoker for Christmas. I have never really smoked anything (other than a good cigar here & there). I am looking forward to getting started. I am located in the Catskill region of New York (Between NYC and Albany) .... great trout fishing area due to the reserviors (NYC water supply) providing a good source of cold water.

    I plan on starting out with chicken hoping it is the most simple... I will also do trout, venison, ribs, etc.

    -Mike
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Mike, and congrats on joing the SMF, best smoke site on the net. You may want to obtain a meat probe thermometer to determine when the meat is done, we usually go by internal temp and not by time. You also might want to consider using a brine before smoking the birds, do a search and you'll find plenty of great advise. Enough said, you'll catch on quickly.
     
  3. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome to smf. A digital thermo is the way to go. Check out the 5-day e-course also it is very helpful and best of luck to all your smokes!!!!!!!!
     
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  5. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF.
     
  6. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Hello Mike, you sure came to the right place to learn about smoking meat. The probe thermometer is a MUST. As they said "it's all about tempetures, not time." No 2 meats cook the same, so you really need at least one. I have around 4. 3 wireless, and 1 or 2 hand held one. Never enough. Once again WELCOME to SMF.
     
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Mike! Another easy one to try is a pork roast.....they are pretty forgiving.[​IMG]
    Good luck to you.
     
  8. Welcome to SMF. You will soon find that everyone here is very helpful and nice to chat with. You will learn alot from this site as it is the best on the net. All you have to do is post it if you have any questions about smoking anything. Odds are there will be someone on here that has done it and can help you out. Good luck and enjoy the site.
     
  9. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to SMF Mike. Its looks like you have already gotten a bunch of good advice.
     
  10. kookie

    kookie Master of the Pit OTBS Member

    Welcoem aboard. Great place here.

    Kookie
     
  11. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
     
  12. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF! If you're going to start out with a chicken, like richoso1 said, brining is the way to go, but if you don't have time at least inject the meat.

    You can get an injection syringe at lots of places that handle kitchen supplies, then just mix up some chicken broth and melted butter with a little salt and pepper. Inject the mixture into all the parts of the chicken. Brining or injecting is the best way to guarantee moist, juicy chicken.

    Good luck with that first smoke.
     
  13. charles1056

    charles1056 Meat Mopper

    Welcome to the SMF, Mike. A wealth of information can be found here. Enjoy your smoke.
     

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