New to Smokin'

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

poppa red 50

Newbie
Original poster
Nov 12, 2011
4
10
Pearland, Texas
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.
 
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.
 
Welcome..

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!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
 
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!
 
Hello Randy welcome to SMF great to have you around can't wait to see some Q
thumb1.gif
 
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..
 
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.

723225b6_1stCornishhens.jpg
 
Welcome to the SMF Family...This stuff is pretty addicting, nice Hens...JJ
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky