New to Smokin'

Discussion in 'Roll Call' started by poppa red 50, Dec 2, 2011.

  1. Name is Randy Thibodeaux (yes it's cajun), from Pearland, Tx. Got a Masterbuilt 40" for my birthday. Smoked 2 chickens, a rack of ribs, and a ham last weekend. Turned out great. Am frothing at the bit to smoke more chickens. Would like to know if anyone has tried brining using a vaccum process. I havea vaccuum packer and several large canisters and wondered about using them for brining. Just don't want to mess up a bunch of yardbirds with it.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF Randy! Glad to have you with us!

    I use a vacuum canister all the time for marinating. It cuts the time way down. You can do 30 minutes in a vacuum & get the same results as 3 hours without.
  3. fpnmf

    fpnmf Smoking Guru OTBS Member


    This site has tons of info.

    I suggest you spend some time reading all the different forums and the WIKIs.

    Ask questions and use the handy dandy search tool for specific interests!!

    Take the awesome free E-Course!!!

    Have a great day!!!

          Make bacon the easy way!!
  4. frosty

    frosty Master of the Pit

    Welcome Randy!  Good luck with the MES40.  Let us look over your shoulder by sending lots of photos, and as you can see lots of great help available, if you ever need it.  ENJOY!
  5. sunman76

    sunman76 Master of the Pit

    Hello Randy welcome to SMF great to have you around can't wait to see some Q [​IMG]
  6. scarbelly

    scarbelly Smoking Guru OTBS Member

    [​IMG]to SMF Randy. Glad to have you here
  7. Welcome to SMF
  8. sqwib

    sqwib Smoking Guru OTBS Member


    I have done as AL for marinating but not brining.

  9. roller

    roller Smoking Guru SMF Premier Member

    Welcome glad you joined us here at SMF !
  10. dewetha

    dewetha Smoking Fanatic


    I bet you have some nice cajun recipes you are just waiting to share.[​IMG]

    looking forward to some q-views. 
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Welcome to SMF glad you can join us.  We are big on Pics and love to help everyone out.  Remember the only question that is dumb is one not asked.  You will not find a friendlier place to talk Que on the web.

    You are going to fit in just fine..
  12. venture

    venture Smoking Guru OTBS Member

    Welcome aboard, Randy!

    Looking forward to some of those old Cajun recipes.

    Good luck and good smoking.
  13. thanks to all of you. just finished smokin' 4 cornish hens.can't keep my hands off of them. used apple, smoked @ 230 for about 2 hrs. breast temp. showed 165.put them in the oven broiler for 4 minutew each side to crisp up the skin.

  14. raptor700

    raptor700 Master of the Pit OTBS Member

    Hens look great Red [​IMG][​IMG]

    Welcome to SMF
  15. africanmeat

    africanmeat Master of the Pit OTBS Member

  16. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Welcome to the SMF Family...This stuff is pretty addicting, nice Hens...JJ

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