Hello from East Tennessee

Discussion in 'Roll Call' started by qmebaby, Jul 19, 2013.

  1. My name is Cory and I am a native East Tennessean.  I have charcoal grilled on my 18.5 Weber for awhile but have only recently started trying to smoke some larger cuts of meat.  My dad gave me an old Charbroil off set smoker that he bought and never used.  I tried a couple of pork butts and some ribs but had really poor results.  The meat was tough and didn't fall apart like I wanted it to.  So I got on line and to get some advise and found smoking meat forums.  I found two great pieces of advise.  1st was the thermometer on the smoker is trash.  I bought a $15 remote probe and couldn't believe the difference.  Next was the internal temperature of the pork butt.  I read in a book that 170 - 180 degrees was good, but saw several people on here suggest taking in to 200 - 205.  Using this advise I smoked a pork butt 2 weeks ago that was incredible!  It was falling about as I took it out of the smoker.  Even my mother in law said it was some of the best she ever had.  I think I am hooked now and am planning to smoke 2 more butts tomorrow.  Thanks for the great advice on this forum.
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Cory! [​IMG]    to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!


    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!


    We have an  <a href= http://www.smokingmeatforums.com/atype/0/Articles>Articles</a>  section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!


    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!


    You might want to check out  <a href= http://www.smoking-meat.com/smoking-basics-ecourse.html>Jeff's Free 5 day E-Course</a>, it will teach you all the basics plus a whole lot more!
  3. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

  4. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    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 Jeff in Rule #11. 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!

  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome Cory! Glad you joined us. This is a great place to share ideas on our favorite pastimes...smoking and grilling great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Any time you need help, just ask and you'll get plenty!


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