new to the forum

Discussion in 'Roll Call' started by 14 smoke, Oct 27, 2013.

  1. 14 smoke

    14 smoke Newbie

    Hello all. I've been watching the forum for awhile and finally decided to join. I am  origanally from Montana and currently residing in North Dakota. I've been smoking meat for years and have had several different smokers and have smoked several different kinds of meat. I currently have a Masterbuilt electric and love it. I've had it for about four years. My biggest problem with smoking is consistancy. Tho most of my stuff is good I want to make the step to making it great. I'm looking for help with times, temperatures, rubs, brines, ect. The internet is a great place to gather information but there are so many variations of doing the same thing that i get information overload and start trying to incorporate a little bit of everyones ideas and suggestions and end up with something that's good but not great. Some tried, true and simple methods and recipes would be great! I have a turkey breast that's been brining since yesterday and I'm going to smoke it today but not really sure on my time and temp to get it moist and a good smoke. Thank all! Looking forward to hearing from you.
  2. 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 We all have our own taste.

    Happy smoken.

  3. Hi 14 Smoke and welcome to SMF.[​IMG]  Many Masterbuilt smoker owners here willing to share help and recipes...The search bar can help you answer questions's the complete website at the tip of your fingers. Looking forward to seeing you around the site...were glad you found us...[​IMG]

  4. 14 smoke

    14 smoke Newbie

    Thanks guys. Been looking around and pretty much found the answers to my questions on the turkey breast already. Looking forward to getting started later today. I'll let you know.
  5. Sorry for not getting to your question.  I didn't see it in the original text.  I like to cook poultry at 325-350*F.  Turkey breasts don't take long at all -- maybe 3 hours tops.  I look forward to your cook post.
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.  Good luck with the turkey breast, and be sure to show it off with some qview...

  7. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........  Man does that look good, giving out samples ?



  8. 14 smoke

    14 smoke Newbie

    Just got the turkey breast on. Used Bubba's chix rub and smoking veggies for his gravy recipe. How do I use qview to post pics in this thread?
  9. Where is the Pic's ????

  10. 14 smoke

    14 smoke Newbie

    Aww. Figured it out.
  11. 14 smoke

    14 smoke Newbie

    One hour in and adding chix stock and spices to gravy stuff.

  12. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    Hi!  Please update your profile with your location when you get the chance.

    [​IMG]  to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

    One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the [​IMG]!!!

    So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

    [​IMG]   or this...[​IMG]

    Good Luck and Get Smokin'


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