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  #1  
Old 09-28-2010, 10:09 PM
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speck-chaser speck-chaser is offline
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Default new smoker

hey you meat smokers, Look what jumped in my basket today. I cant wait to get some big meats on there. Any tips on getting started?
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  #2  
Old 09-28-2010, 10:37 PM
LaAngler LaAngler is offline
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man that thing is fancy
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  #3  
Old 09-29-2010, 09:31 AM
eman eman is offline
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Put some wood chips in it plug it in and run the temp up to 275 let it heat till it gets to 250 and keep it there for 1 hour to break it in.
Line your water pan w/ foil b4 using makes for easier cleanup .
Allways close the exhaust vent on top to preheat but open it fully to smoke .
get a couple of digital thermometers to use while smoking.
Go to www.smokingmeatforums.com click on forums and look at the electric catigorie under smokers.
If ya need any advice or have any questions PM me . Thats the exact smoker i have except yours is to clean,
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  #4  
Old 09-29-2010, 01:55 PM
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mikedatiger mikedatiger is offline
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Pick up a copy of Smoke & Spike by the Jamison's - it is considered the "bible" of smoking and has to rank as one of the best cookbooks out there. It give tips on everything from rubs, timing, sauces, etc.

Then listen to eman. Digital thermometers are important, and the other thing is - keep the door closed. No matter what your urge is to check your food, let the smoker do it's job! The time and temp are critical and you'll learn to trust your experience as opposed to opening the smoker.

Let us know how your smoking progresses. That is a really nice smoker.
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  #5  
Old 09-29-2010, 02:10 PM
eman eman is offline
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keep the window clean and you won't have to open the door to see.
YEA RIGHT!!! mine is so covered w/ smoke it might as well not have a window.
But it's true . "When ya lookin ya aint cookin. " Once you know that your temps are right there is no reason to open the door except to put your thermo probes into the meat. On butts there is no need to add moisture if you follow the 165 degree /foil /200 method.
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  #6  
Old 09-29-2010, 03:45 PM
eman eman is offline
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just found out something i didn't know.
If any of you go to www.smokingmeatforums.com please sign up to be a member . There are parts of the site that you can't see when lurking.
we are having our 1st annual south louisiana gathering of the smokers
outside of franklin la. on oct.8-9-10 at one of the members farms .
this will be a great place to learn and ask any questions you may have .
if you sign up on the site you can view all the details under the events tab.
If anyone wants to attend give me a yell . i will be there from fri morning till sun afternoon.
i will be cooking shrimp , chicken and sausage gumbo , potato salad and sausage poboys for supper fri. night.
full breakfast sat. sat lunch will be smoked snacks and one of us will fry cracklins . the main meal sat night will be butts ,briskets ,prime rib beans and any other sides that are brought. full breakfast sun morning.
Al whos farm we will be at is doing some fresh smoked bacon in his smokehouse Fri afternoon for the gathering.
we have a bathroom w/ shower and tent camping on site (bring towels)
There may be 1 or 2 motor home hook ups left (not sure).
there are motels 20 min away from the farm.
We are asking a $20 donation per family to cover our exspenses
But it is not mandatory.
Be a great place to learn alot and have a great time.
Sign up at the sight for all details .
Bob
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  #7  
Old 09-29-2010, 06:17 PM
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Bluechip Bluechip is offline
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sweet...speck chaser. I have the same rig also, except mine is like eman's and that is the glass is to smokey to see through...

Happy smokin' bro...........let us know how it goes.
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  #8  
Old 09-29-2010, 07:10 PM
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Ray Ray is offline
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I have a charcoal smoker. I love smoked meat.
I smoked 30 lbs. of chicken leg quarters this time home.
My wife don't cook, so I smoked her some leg quarters, vacuum packed them and put them in the freezer. She just takes one out when she is hungry.
I found some bonless chicken thighs at Market Basket. I smoke them and use it to make some smoked chicken gumbo. Talk about good.
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