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Topic: Hello (Read 3028 times)
afratki
Sr. Member
Posts: 127
Owner: Smokin-It #1
Hello
«
on:
May 21, 2013, 09:31:20 AM »
Hello from Maryland all!
My #1 should arrive today, can't wait to get home and start using it!
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Andrew from Maryland
Let's Smoke!
old sarge
Global Moderator
Hero Member
Posts: 4052
Re: Hello
«
Reply #1 on:
May 21, 2013, 11:09:29 PM »
Welcome to the forum and enjoy the adventure.
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David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus
es1025
Hero Member
Posts: 1159
Re: Hello
«
Reply #2 on:
May 24, 2013, 03:21:21 PM »
welcome aboard, ordered the #3 should be shipped out on the 28th.
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Ed from Northern NJ
Proud owner Smokin-it #3, Bypassed and Auber
Has anyone seen my Weber Genesis Gold?
afratki
Sr. Member
Posts: 127
Owner: Smokin-It #1
Re: Hello
«
Reply #3 on:
May 26, 2013, 10:11:47 AM »
I've two smokes under my belt now, salmon steaks and a whole chicken. Both had great flavor but were a little dry, both a result of user error. I'm going to try a brisket tonight, I'll let you know how it turns out.
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Andrew from Maryland
Let's Smoke!
UWFSAE
Hero Member
Posts: 531
Smoker, Griller, & International Man of Mystery
Re: Hello
«
Reply #4 on:
May 26, 2013, 03:34:59 PM »
Afratki, an overnight brine for the chicken and/or a water pan (or beer can rack) will work wonders. I'll also note that a decent injection for brisket the night before works wonders for the juicy quotient ...
Salmon ... well, on that one you're on your own. Good thing about the experimental process is that our results are edible.
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Joe from Houston, TX
Proud owner of a Smokin-It #3!
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Smokin-It User Forum!
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Hello