Newbie....checking in!!

Discussion in 'Roll Call' started by duckdiggler, Apr 20, 2008.

  1. Hello all! I found this site and have been lurking for a bit and wanted to introduce myself.
    My name is Todd, live in CT. I am obsessed with waterfowl hunting and pretty much everything else out-of-doors.

    I started my smoking "career" on a Jensen Lil' Chief.....moved to a Big Chief and finally bought a MasterBuilt smoker last fall. I wish I had done it years ago.

    I have so far used the MES to do pork ribs, pork shoulder, goose jerky, goose pastrami and have done a few salmon. All with excellent results (with help from this site). I look forward to my first brisket in a month or so.

    Well.....hello all!

    I am going to get back to my MES as there are a few racks of ribs that are running in there now.....hickory chips and a Carolina dry rub.

    Glad to be aboard! DD[​IMG]
     
  2. bwsmith_2000

    bwsmith_2000 Master of the Pit OTBS Member

    Todd,
    Welcome aboard! Sounds like you are quite busy and from the avatar, quite successful in your pursuit of the waterfowl. Also, if seems that you have been smoking for a while. I'd really like to know how that goose jerky came out. Anyway, welcome aboard and good luck with that brisket.
     
  3. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    DUCKDIGGLER
    Glad you joined us and welcome to SMF from a fellow MES owner !!!
     
  4. Thanks guys!

    Bill the goose jerky is awesome! I have done it a few different ways....Hi-Mtn Jerky cure....good......Cabela's Jerky cure....also good. Wet method....brine then air dry...then smoke....awesome!

    I started with the "wet" method (I guess it's brining?) and am going back to it with my next batch. The key IMO is to pat dry with paper towels and then let a sticky film form before you start to smoke it. At that point (before placing it in the smoker) I use a liberally coating of fresh cracked black pepper, chyannye pepper, and red peper flake.....I like my jerky....on the tougher side and with a kick! My cure or brine is always on the sweet end...so you get both on the finished product.

    DD[​IMG]
     
  5. geob

    geob Meat Mopper SMF Premier Member

    Welcome aboard. This is a great place to learn the art of smoking.

    geob
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Welcome to the party Todd. This is a great place lots of good people and information. The Qview ain't bad either. Enjoy
     
  7. capt dan

    capt dan Master of the Pit OTBS Member

    welcome aboard Todd. Good to have another outdoorsman on the site. I started 20 yrs ago with a lil chief too! Now I got a woodburner.

    The MES is a big time step up from the chiefs! Congrats on the upgrade, and let us see some of them ribs when ya get em done![​IMG]
     
  8. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Welcome aboard, glad to have ya!
     
  9. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Welcome to the SMF Family, Todd! Glad you're here and happy to see someone join that adds to the diversity of the group.

    Look forward to reading your future posts, and q-vue!
     
  10. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site...........Glad you stopped lurking...............
     
  11. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Welcome to the forum.
    Andy.
     
  12. Thanks for the warm welcome everyone!

    I look forward to hangin around a bit. DD
     

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