New Smoker in Wisconsin

Discussion in 'Roll Call' started by mrxtra, Jul 13, 2009.

  1. mrxtra

    mrxtra Newbie

    Hello,

    I am Nick from Wisconsin and I just started smoking the other day, tried a chicken and now I am hooked. My brother has been smoking for years and has always been the go to guy when we wanted something done, I hope to share that position with him and I hope I can learn a thing or two to show him.

    A friend gave (loaned) me a Brinkman Pitmaster, he has no place to keep it at his house so I will gladly babysit for as long as he likes. Him and I are going to try and do a few phaesants tomorrow, does anyone have any tips?

    Nick
     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Welcome to the forum! I've never done game birds, myself. A good smoke would likely be cherry or apple, seasonings I can't say for sure, other than what goes well with poultry. Add some some heat if you like with cayenne & chili powder. Smoke temps @ 300* give or take, to cook faster and retain the natural juices...cook skin on of course.

    Enjoy the ride!

    Eric
     
  3. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF, Nick. Glad you joined us. You will learn a lot here.
     
  4. jdt

    jdt Smoking Fanatic SMF Premier Member

    welcome from iowa
     
  5. harrylips

    harrylips Smoke Blower

    Glad you made it, Nick.
     
  6. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Nick, glad to have you aboard. Pheasant can dry out. It benefits from a brine, marinade or even bacon added on top. Smoked sausage under the skin is also a nice way to add moisture. (in my opinion [​IMG])
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    Welcome Nick. Glad you joined us.
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First of welcome to SMF. you'll like it here theres alot to teach from a whole mess of good people here. Pheasant like cowgirl said brine it in a good brine of your choice (there is a page about brines here) then if you want bacon is a good idea and remember they should smoke pretty quick. Another good place to learn is the 5-day E-course that is afforded here for free. So give those birds a shot and let us know how they come out.
     
  9. fire it up

    fire it up Smoking Guru OTBS Member

    Welcome to the site Nick.
    Can't help you on the pheasant but the advice others have given sounds good. Happy smokes, and pictures are always appreciated.
     

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