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Author Topic: Hello  (Read 3023 times)

afratki

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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

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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
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es1025

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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

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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

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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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