New to Forum

Discussion in 'Roll Call' started by bigant0826, Dec 8, 2014.

  1. Hi All,
    New to forum - well as a member. I just recently got a MES 30 for my birthday, which I knew I was getting so I have been perusing the forums for a few months now in anticipation.

    I attempted my first smoke yesterday - two birds. Used the Slaughterhouse Poultry Brine (Awesome) and my own rub (S&P, sugar - brown and white, garlic power, onion powder, cinnamon, chili powder).

    Cooked them at about 240 (although not sure how accurate it is given the MES issues I have read on the accuracy) to 163 then threw them on the grill to crisp up the skin and coated them with some BBQ sauce.

    Came out delicious and family was very impressed - was super juicy. Did not have as much of a smokey flavor that I expected - maybe because I used apple chips which I believe produces more of a tame smokey flavor?

    Using the left overs for tacos tonight :)

    Anyway - already addicted. Pic below:

  2. elginplowboy

    elginplowboy Meat Mopper

    There u go. I would dump the chips and move to pellets. AMNPS or 12" Tube Smoker can roll smoke longer and less hassle. Good luck.
  3. [​IMG]   Good afternoon and welcome to the forum, from a sunny and cool day here in East Texas. Lots of great people with tons of information on just about  everything .  

  4. 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.
  5. wolfman1955

    wolfman1955 Master of the Pit

    Welcome, from southern Ohio, to the best forum on the internet if you are looking to learn how to BBQ/smoke/brine/cure/inject. Well you get the picture if you can do it to something you put on a plate to eat then someone here has probably done it then smoked it. Use the search bar at the top of the page and you will be led to the answer to most every question you can think of. If you don't find the answer there then just post it and someone will chime in with their opinion on the subject.

    Those are some tasty looking birds!!
    I agree with ElginPlowboy get an AMNPS or a 12" Tube Smoker eliminates the hassle of adding chips.

    Always remember the only dumb question is the one you don’t ask!!
    Keep Smokin!!!

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