The Smoking Newb

Discussion in 'Roll Call' started by bareknucklebrew, Sep 30, 2015.

  1. Hey there SMF,

    Just a little about me.

    I'm pretty decent in the kitchen.

    Pretty good at the Homebrewing (Feel free to ask me stuff)

    and now I'm looking to expand my abilities to create tasty stuff into the Meat smoking arena.

    I just bought a Masterbuilt 30in vertical Gas Smoker for my Birthday (which is today),

    Plan on seasoning it tomorrow and doing my first smoke on Friday for my Birthday party.

    On the menu:

    ABF (Atomic Buffalo Turds) I live in AZ and we love the spicy.

    A Whole Chicken, (maybe 2)

    and a Pork Butt for pulled pork sammiches 

    I've read the pork "Sticky" and will probably use it as my template for Friday's smoke.

    That being said I'd love any insight, tips and tricks to make the day go smooth.

    Prost!
     
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Happy Birthday and welcome to the forum!  Sounds like a very full smoker.  I do my chickens at 325+ and my butts at 250.  The butt can also take a very long time to smoke.  Just some thoughts.  Happy smoking!

    Mike
     
  3. Thanks for the suggestion.  Maybe do one at a time then, or I could just keep it simple and leave the chicken for another day.
     
  4. [​IMG]   Good evening and welcome to the forum, from a pretty nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

    Gary
     

Share This Page