newbie from michigan

[smokin leo]

hello all from michigan
well im new or just learning the right way to smoking i had a bullet
a couple years ago that i would use a couple times in the summer
lost that in the big divorce so i decided it was time to get another
smoker so i went to the depot and bought a brinkmann vertical
put her together cured it on monday and the weather turned for the worse so ihave to wait until saturday to finally use it. i am planning on smoking 2 whole yard birds.
any sugesstions or tips on temp or time for this
ive smoked meat afew times before but looking around on here and other sites ive realized ive been all wrong in doing it

 

[rbranstner]

Welcome to the SMF. I bet it feels great to get back into smoking.

 

[smokin leo]

man you betcha ever since monday when i fired it up ive been
like a kid waitin on xmas for the weather to break so icould use it

 

[marty catka]

Welcome! What part of the mitten are you from? As far as your yardbirds go, you won't have a lot of temp control with the ECB, but I do mine at about 250 and go by temp of the meat, not time. I do my poultry to 165 in the breast and then let it rest while the temp comes up to 170.

Good luck and have fun.

 

[smokin leo]

i live in the sanford just west of midland
thanx for the advise cant wait till saturday

 

[mama's smoke]

Welcome from Austin, TX. Don't forget the Qview. I smoke yardbirds for about 45 minutes to an hour, but I finish them on the grill. I do them "drunken chicken" style. I just get a better skin that way.

 

[smokednarwhal]

Hello and welcome to the forum. Keep us updated on your progress.

 

[mballi3011]

First off welcome Leo to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[tjohnson]

Todd

 

[northern greenhorn]

Welcome to smf, looking forward to some qview from ya

 

[blue]

Welcome from Warren

 

[treegje]

Welcome to the SMF, We are glad to have you onboard

 

[treegje]

Welcome to the SMF, We are glad to have you onboard

 

[beer-b-q]

[font=&quot][/font]

[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse [/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
http://tinyurl.com/ygg8gfb

http://tinyurl.com/yjavfkj

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
http://tinyurl.com/ykq5p9t

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

http://tinyurl.com/yjm4xkh

 

[richoso1]

Hello leo, and welcome to the SMF. About the birds, consider brining them, and remember that you don't have to use the low & slow method on poultry. Highert temps will help crisp the skin. It's all good my friend.

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[smokin leo]

thanx for the tip its my first attempt in a ecb vert so hope the weather holds up