Newbie intro

[Beaz]

Hello members
I am Bea and new here to the forum. I am a historian and naturalist who joined for learning about smoking and grilling using natural Wood. Any tips for a 1st timer?

 

[1911Ron]

Welcome from Arizona Bea!

 

[Beaz]

Welcome from Arizona Bea!

Well Hello AZ! Thanks for the welcome.

 

[Tat-que]

Welcome, from Cali. There will be an abundance of tips here for you!

 

[Badjak]

Welcome!
What types of wood do you have access to?
And do you have a fire pit, smoker, grill?

 

[1911Ron]

Check out @cowgirl blog.

Cowgirl's Country Life

If you are interested in raising your own shrimp, canning, smoking and preserving your own meat, fishing or sitting around a good camp fire.....we might be related. :)

cowgirlscountry.blogspot.com

 

[cowgirl]

Thank you Ron!
Welcome to the forum Bea!

 

[bowhnter]

Welcome, Bea

 

[Beaz]

Welcome!
What types of wood do you have access to?
And do you have a fire pit, smoker, grill?

Oak, Maple, Cedar, Cherry, Mulberry
We have fireplace, grill and 2 smokers

 

[Beaz]

Welcome, from Cali. There will be an abundance of tips here for you!

Thank you. I look forward to it

 

[Beaz]

Check out @cowgirl blog.

Cowgirl's Country Life

If you are interested in raising your own shrimp, canning, smoking and preserving your own meat, fishing or sitting around a good camp fire.....we might be related. :)

cowgirlscountry.blogspot.com

Your web page is cool. Thanks for the welcome. I will check it out

 

[BuffettFan]

Welcome from Illinois, Bea!
Lots of great folks here, willing to give advice, encouragement, opinions and the occasional friendly jabs.
Best forum on the web, IMHO.

 

[Beaz]

Welcome from Illinois, Bea!
Lots of great folks here, willing to give advice, encouragement, opinions and the occasional friendly jabs.
Best forum on the web, IMHO.

Thanks for the welcome. Lost memory so this is a great way for me to relearn cooking

 

[Badjak]

First 2 tips:
Be patient
And
It's done when it is done

Oh, and start in time.
Grilling is relatively easy, just get a fire going, once you have enough coals at the temperature you want, start grilling.
Keep the fire going on the side so you can add more coal when needed.

Just a sample pic of grilled spatch cocked piri piri chicken
(Well, it doesnt want to insert)

 

[Beaz]

Does anyone know approx. how many wood chunks are needed for grilling and/or smoking Chicken breast? Trying to get my calculations in order And what's the sawdust used for? We've removed what they say is the harmful dust... now what to do with the rest

 

[BackYardRob]

That's a very broad question. Different cookers, size of cooking area, how much chicken, blah blah. Welcome from Delaware!

 

[Beaz]

Well I have black cherry and just acquired sassafras to go alongside a tabletop and stand alone smoker and propane grill. Not sure which one to begin with. My cousin did all the smoking but unfortunately he passed few months back and we are clueless ... no how to do it charcoal style but prefer natural Wood instead

 

[Badjak]

It's easy to overdo wood when smoking, but it depends on taste.
Start with a little and try.

Sawdust is used in things like proQ smoke generator. Gives smoke for hours and no heat.
Or for stovetop smokers. In that case just use a little. Maybe 1-2 tablespoons.

 

[Big George's BBQ]

Welcome. Hope you stick around. You can have a lot of fun here and learn a lot too Best way is to just startv cooking and see what you like. People here love to offer suggestions and teach. Post some cooks in Q Talk

 

[Beaz]

Thank you
I look forward to BBQ Season! I would have never figured out using teaspoons. One of my brothers grills and smokes foods almost daily he's the one gave me the idea to do chicken. Scared to do the meats... don't wanna mess it up