Thanks for the add

Discussion in 'Roll Call' started by duckguyjr, Dec 27, 2013.

  1. duckguyjr

    duckguyjr Fire Starter

    New to the art of smoking. Grand champion eater. Got new propane smoker for Christmas. Hit it with a chicken and 2 butts to break it in right. Think this weekend going to have to try a fatty [​IMG][/IMG] a little Q-view. Any suggestion would be welcome. Got IT of chicken 170. Butts to 197

    Thanks J.R.
  2. duckguyjr

    duckguyjr Fire Starter

  3. [​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.   Cool --- looks like your off and running.



  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Hi J.R. and welcome aboard!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks 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.

    Your qview looks great!  I do have an important food safety tip for you...when you cook poultry and pork/beef at the same time, to avoid cross-contamination, always place the poultry in the smoker below the other meats.  You don't want raw poultry dripping on other foods.

  5. duckguyjr

    duckguyjr Fire Starter

    Did not think of that thanks I did have the bird on for about 3 hrs before I placed the pork in the smoker. But I will remember the advice. Thanks again

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