First Post

Discussion in 'Roll Call' started by kkkkkbruce, Sep 26, 2013.

  1. Hi all,

    My name is Kevin, I'm married and have three children. (only one left at home tho). I'm a missionary in Ecuador, but have taken up smoking here in the last year. I grew up in NH. 

    I have a UDS with and Pitmaster IQue to control the burn and temp. I've had lots of fun with it and smoked everything from fish, rabbit, beef, pork and ripe plantain bananas and hot peppers. I've got a 13 lb chunk of pork (1/2 rear hock) going in the UDS tonight for my first try at pulled pork. Should be a fun experiment. 

    I enjoy the smoking meat forums and have learned allot from them.

    If you want to know more about our life and ministry you can find out about us on our blog.

    Happy Smoking!

    Last edited by a moderator: Sep 26, 2013
  2. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  3. webowabo

    webowabo Master of the Pit SMF Premier Member

    Howdy Kevin. And fellow UDS guy.... Welcome aboard sir! Glad your here with us.. cant wait to see some food and uds pics.. and some Ecuador pics as well! Good luck with the pulled hock!
  4. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  5. Thanks for the warm welcome. The pulled pork turned out to be a great success! Here are a few Q-view shots.

    after 24 hours soak in a salt brine ready to start at 7:30 pm

    at 6:30 am hits 165 internal temp, wrapped and turned the smoker up to 300

    at 11 am pulled from smoker with internal temp at 200. 

    after a short rest, pulled easily and just a bit of finishing sauce

    One happy cook and the guests were happy too!

    Only bad part was that there was hardly any leftovers for later....
  6. Hello, and Welcome from Texas. This is a great site with worlds of information.   Looks good  I'm hungry !!!!


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