Not an amateur, but tons to learn

[Pigfarmin101]

Hey all!! I’m brand new to finding smf but I have some experience smoking meats. Prob an amateur to most here but my smoked meats get great reviews from friends and family. Looking to increase my knowledge on all that is smoking. Things that turn out great for me: brisket, steak, ribs, meatloaf, bacon wrapped jalapeño poppers, and prob all the things that are easy…..minus brisket. That took a few. Things I suck at: chicken for sure. Never tried smoked pork steaks, lots of sides I’d love to learn. Looking to learn a lot about sausage because I have a small pig raising farm. Appreciate all the tips you level 10 smokers can give me! I’ll add a few smoke pics I’ve done, not many since I apparently don’t take enough pics

 

[Brokenhandle]

Hi, and welcome from Iowa! Glad you joined us and there are alot of helpful and knowledgeable people here! Your food pics look great!

Ryan

 

[DRKsmoking]

Welcome from Nova Scotia


Your going to enjoy it here with some show and tell, and a liottle fun along the way

David

 

[Colin1230]

Welcome, welcome, welcome. You stumbled into the right place for sure.

Oh, FYI. I'm a level 2.

 

[bmudd14474]

Welcome to SMF. Nice welcome pictures. We like pictures.

 

[civilsmoker]

Welcome…..just remember we all just practice smoking with the desire to be level 10, but practice practice!!! Lol

Chicken: if you want crispy skin then smoke hot between 325-375…. Will be money

Norman Rockwell Birds

So the boy was craving some roasted birds so of here we go! Started with a couple of nice birds! both of them got my partial backbone treatment to help them cook as desired... the removed back bone went in the pot with the neck and wing tips for gravy. Just used a couple of commercial rubs...

www.smokingmeatforums.com

I do a ton of boneless skinless chicken breast…. Heavily season them like you dropped them in the sand…..then 265 for about 2 hours pull the at 155 and then rest covered @ 145 in the home oven for 30 to 60 min, money all day long. Yes this is less that the 165, but it is well within pasteurizing temps and times.

If you want slow smoked whole chicken say at 225 or so, the skin will be soggy, however do worry just pull it off in large pieces after the smoke and place them on a cookie sheet with a rack then in the oven 375 till the crisp up….. chicken cracklin money all day long….
https://www.smokingmeatforums.com/t...-knew-and-why-didnt-you-tell-us.320956/page-2/

Pork steaks, they need to finished to a temp of 145-150……slight pink…. Above 155 they get dry and tough…. I like to sear then roast up to temp….
https://www.smokingmeatforums.com/threads/pineapple-gochujang-glazed-rib-chops.320545/

By the way I practice a lot……lol

 

[Pigfarmin101]

Welcome…..just remember we all just practice smoking with the desire to be level 10, but practice practice!!! Lol

Chicken: if you want crispy skin then smoke hot between 325-375…. Will be money

Norman Rockwell Birds

So the boy was craving some roasted birds so of here we go! Started with a couple of nice birds! both of them got my partial backbone treatment to help them cook as desired... the removed back bone went in the pot with the neck and wing tips for gravy. Just used a couple of commercial rubs...

www.smokingmeatforums.com

I do a ton of boneless skinless chicken breast…. Heavily season them like you dropped them in the sand…..then 265 for about 2 hours pull the at 155 and then rest covered @ 145 in the home oven for 30 to 60 min, money all day long. Yes this is less that the 165, but it is well within pasteurizing temps and times.

If you want slow smoked whole chicken say at 225 or so, the skin will be soggy, however do worry just pull it off in large pieces after the smoke and place them on a cookie sheet with a rack then in the oven 375 till the crisp up….. chicken cracklin money all day long….
https://www.smokingmeatforums.com/t...-knew-and-why-didnt-you-tell-us.320956/page-2/

Pork steaks, they need to finished to a temp of 145-150……slight pink…. Above 155 they get dry and tough…. I like to sear then roast up to temp….
https://www.smokingmeatforums.com/threads/pineapple-gochujang-glazed-rib-chops.320545/

By the way I practice a lot……lol

Thanks civil! I’ll have to give these a try, I’ve got a rooster that came after me so I’m gonna try a beer can chicken with him. Heard if you carve a potato to form a plug at the top they can turn out really well

 

[Pigfarmin101]

Welcome to SMF. Nice welcome pictures. We like pictures.

Thanks!!!

 

[02ebz06]

Howdy, and welcome to the community from New Mexico.

 

[SmokinEdge]

Welcome from Colorado.

 

[Gonna Smoke]

Welcome to the show, what part of the country are you from?

 

[JLeonard]

Welcome from Mississippi!

jim

 

[Pigfarmin101]

Welcome to the show, what part of the country are you from?

We are in northern Idaho! You?

 

[Gonna Smoke]

As it says below my name, South Carolina. We're glad to have you here, pics look great and we love them here...