Hello new member here

[Laftpig]

Hello all

New to almost everything. Just basic home grilling to my credit. Looking to expand to smoking, curing some hams and bacon, making sausage and some dry meats. I have read lots and lots but have zero experience. Have been collecting some equipment as I read on what’s needed to make the hobby easier. Still collecting but have enough to get started. Now all I need is to get started and get some help from all of you. I think a ham would be a good start. Thanks for listening.

 

[oddegan]

Welcome to the forum. Any questions just ask. People way smarter than me will happily share their wisdom.

 

[bluewhisper]

Welcome to the board! What's your smoker?

 

[SmokinAl]

Welcome to SMF!
Glad to have you with us!
Why not start out with something easy like a chicken, or chicken parts!
Al

 

[Laftpig]

Oddegan: Thanks for the welcome I will certainly be asking questions.

Bluewhisper: My smoker is electric. Not a purest I know, but for me it’s going to be easy to handle and operate, at least I think so.

Smokinal : I’ve tried other people’s chicken that was smoked and really didn’t like it. The skin was so so tough and all I could taste was smoke when eating the meat. Kind of turned me off to smoked poultry but will give it try using a different method. Lots to learn as I love chicken.

 

[oddegan]

Don't knock the electrics. Most members here have multiple devices including electric. I have an offset and an electric for smoking. I have a good old Weber Charcoal and a big old gasser for grilling. Use what you like. Get to know its quirks. It will make quality food better than anything you can buy.

 

[mcokevin]

Welcome - you will find this to be a great resource with some extremely helpful people. I joined a little over a year ago with zero experience under my belt and am now comfortably smoking with some great results. I still have a long way to go, but that'll come with time.

Don't be afraid to ask questions - very helpful and friendly group.

 

[Laftpig]

Oddegan
I’m by no meants knocking electric, hell I bought one. Just seems to be easier and much less expensive. Seems a bit small in the width department but plenty tall enough. I’m going to make great stuff with this thing.

Mcokevin I will be certainly following your advice. Thanks

 

[oddegan]

No worries. I didn't think you were. My comment was meant more towards not worrying about the "Purists". Some people like to keep it all old school. I like to take naps and not pay attention. Whatever works for you. Cheers!

 

[bluewhisper]

I have nothing against electrics and I'd like to hang around for a smoke to see how they're run. I have an offset and a Weber kettle; I first learned smoking on a smaller Weber.

Learning through experience is the main thing about a reliably successful smoke. As you mentioned, food can be made too smoky, and even when the technique is right many people here think certain woods are too strong-flavored. You just have to find out for yourself what you (and the people you're cooking for) prefer.

 

[gary s]

Good morning and welcome to the forum from a chilly, cloudy 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

 

[Laftpig]

And a big hello to you also Gary s.