Smokin-It User Forum!

General Discussions => Introductions => Topic started by: afratki on May 21, 2013, 09:31:20 AM

Title: Hello
Post by: afratki 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!

Title: Re: Hello
Post by: old sarge on May 21, 2013, 11:09:29 PM

Welcome to the forum and enjoy the adventure.

Title: Re: Hello
Post by: es1025 on May 24, 2013, 03:21:21 PM

welcome aboard, ordered the #3 should be shipped out on the 28th.

Title: Re: Hello
Post by: afratki 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.

Title: Re: Hello
Post by: UWFSAE 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.  :)