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windycitysmokin

Fire Starter
Original poster
Aug 29, 2017
44
13
Chicago
Hey everyone, I've been lurking awhile and decided to go on and join. A little background on me. As you can probably guess from my name, I'm in Chicago, moved up here from my home in west central GA back in January after spending the previous 2.5 years traveling the country with my job. Awesome experience for a foodie! I get around the kitchen pretty well, love trying new recipes, ingredients, and cooking methods. My dad shipped me up his old masterbuilt and I've been getting acclimated with it recently. I do wings fairly often, have done a few butts, a whole chicken and a handful of chicken thighs. Next on the radar is tri-tip, brisket, and a fatty.

The smoker I use is a masterbuilt analog 30". It's been a little work getting used to the temperature swings when the element cuts on or off. Also still trying to pin down how high to crank it up before I throw the meat in. I learned pretty quick if I let it get to my smoking temp, then put the meat in, the temp will drop and struggle to get back up. I typically use water in my pan, have debated sand but haven't tried it yet. I generally get good smoke with chips in the chip pan, at least I think. Not sure how to tell if I'm getting creosote, or if I'm getting enough smoke (I rarely ever refill the chips).

I'm pretty familiar with smoking temps, times, internal temps, etc. additionally I use a digital thermometer that transmits to receiver I keep with me in the house. I typically just use time as an estimate for when to start, not when to finish.


I do have some questions on things I either want more info or need some help with, but I'll save those for different threads in the proper sections.

Anyone in the Chicagoland area feel free to reach out!
 
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  Good morning and welcome to the forum from a real nice day here in East Texas, and the best site on the web.

        Lots of great people with tons of information on just about everything.

        Gary
 
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