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I am retired USAF, I have only been smoking meat and BBQ'ing since the late 50's. I enjoyed hunting and fishing and had to keep my meat preserved for later eating. I enjoy Amateur radio, reloading and Cowboy Action Shooting. Got into chuckwagon cooking while living in Ok and NM.
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Originally posted by wa5ghr View PostGot into chuckwagon cooking while living in Ok and NM.Becky
*****
https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn
Weber 22.5" One Touch Gold Kettle - Black
Weber 22.5" One Touch Gold Kettle - Copper
1993 Weber 22.5" Master Touch Kettle - Red
Weber 18.5" One Touch Silver Kettle - Budweiser
Weber Smokey Joe
Multiple Dutch Ovens and other Cast Iron
Pink Thermapen
Purple Thermapen
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from UtahMasterbuilt Stainless Steel 40"
Weber 22.5" WSM
Weber Performer W/rotisserie X2
Weber 22.5" Kettle Silver
Weber 22.5" Kettle Gold
Weber 1990 22.5" 3 Wheeler
Weber 18.5" Kettle
Weber 18.5" Bud Light Kettle
Weber Smokey Joe
GMG Daniel Boone
Pit Barrel Cooker
Maverick ET 73 and ET 732
6X8 A Maze N Smoker and Tube Smoker
Fastest Themapen on the market BLACK
The Vortex
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Originally posted by scott.stone.77 View PostHowdy! New to the site, checking it out! I am in scenic New Mexico
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Thanks for the invite! I am new to the world of "hard-core" smoking. Always did it in my grill. Just bought a Dyna-glo box. hickory smoked a chicken last night. Good a little too smokey. Probably used too much wood and smoked too long. Maintained a temp. of around 180-220 degrees. Looking for any help I can get. Anyone recommend any recipe books for this kind of smoking?
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Originally posted by kclc16 View PostThanks for the invite! I am new to the world of "hard-core" smoking. Always did it in my grill. Just bought a Dyna-glo box. hickory smoked a chicken last night. Good a little too smokey. Probably used too much wood and smoked too long. Maintained a temp. of around 180-220 degrees. Looking for any help I can get. Anyone recommend any recipe books for this kind of smoking?
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Originally posted by kclc16 View PostThanks for the invite! I am new to the world of "hard-core" smoking. Always did it in my grill. Just bought a Dyna-glo box. hickory smoked a chicken last night. Good a little too smokey. Probably used too much wood and smoked too long. Maintained a temp. of around 180-220 degrees. Looking for any help I can get. Anyone recommend any recipe books for this kind of smoking?
As for your chicken, the temps should be higher...birds like it hot. This would cut down the time spent in the smoker too, as it would have been done quicker and not exposed to so much smoke. Also, it depends on the type of smoke you subjected it to...a little goes a long way. It doesn't have to be rolling smoke...keep it thin, keep it blue, and in some instances you won't even see it at all. If you are near your smoker and can smell smoke, your food inside can as well. One of the biggest mistakes of people starting out is to over smoke the food (and I was no different when I started). Last, different woods produce different smoke. Hickory is a great wood, but can be strong too...especially on delicate meats like chicken.
again and ask as many questions as you want. We will be more than happy to help.BBQ Eng.
The "Cow Girls" were adopted from the shelter, and found on petfinder.com.
Adopt a homeless pet - http://www.petfinder.com
I built the Iron Maiden - Iron Maiden Smoker Build
Over 5000 unreadable posts...Photobucket can kiss my ass...they will never get a dime. I will not pay a ransom.
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Originally posted by BBQ Engineer View PostYou don't need a book...you have the best smoking resource right here...with the vast array of talent of the member base here, we either own it, know someone that has, can figure it out, have smoked it before, or can point you to the right information. Ask us...we'll let you know.
As for your chicken, the temps should be higher...birds like it hot. This would cut down the time spent in the smoker too, as it would have been done quicker and not exposed to so much smoke. Also, it depends on the type of smoke you subjected it to...a little goes a long way. It doesn't have to be rolling smoke...keep it thin, keep it blue, and in some instances you won't even see it at all. If you are near your smoker and can smell smoke, your food inside can as well. One of the biggest mistakes of people starting out is to over smoke the food (and I was no different when I started). Last, different woods produce different smoke. Hickory is a great wood, but can be strong too...especially on delicate meats like chicken.
again and ask as many questions as you want. We will be more than happy to help.
find the section for what smokin outfit you have and read some
then maybe start a thread for questions...
find the section on what meat or food you wanna smoke next and read some or start a thread...
these folks here will help o plenty I assure you...~All that is gold does not glitter ~ Not all those that wander are lost~~20" Yoder "Swiss Army Knife" Stick Burner~
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