Hello from Texas

Discussion in 'Roll Call' started by old462, Sep 2, 2013.

  1. I've been checking the forums and recipes out for a few months. Finally decided to sign up and say hello from N central Tx!
    Currently using the MES 40 with AMNPS. I have to say I am totally impressed with the AMNPS! Just got it the other day and made up some ABTs and chicken roll ups stuffed with jalapeño & cheese wrapped in bacon, of course! Have a pork shoulder in now for 5hrs, internal temp at 157*
    using hickory. Going to put in a head of Cabbage in about an hour. Using an iPhone so unsure of posting results, not sure how to upload pics from the phone.
    Anyway, I enjoy the site and all the info & help offered!
  2. webowabo

    webowabo Master of the Pit SMF Premier Member

    Howdy Neighbor.. I live in Arlington. . welcome to SMF! Glad ya joined in. AMNPS is a beautiful thing I agree... look forward to seeing you around the forums.. and seeing some good food.
  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: 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 ”Articles” 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!

    You might want to check out ”Jeff's Free 5 day E-Course”, it will teach you all the basics plus a whole lot more!
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  5. 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 Jeff. 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!

  6. Thanks for the welcome!  Like I said earlier, I've been checking y'all out for the last month or two.  Certainly is a TON of knowledge here!

    This Labor Day Weekend was smoke filled!  I'm rarely off for three days in a row, so I took full advantage!

    First off, on Saturday I did some ABT's and some chicken breasts pounded out and rolled up with an ABT inside, of course all wrapped up with bacon using straight pecan.

    It was also the first run using the AMNPS in my MES40. That worked....Amazin-ly LoL.

    should have had some pictures of them on a plate.

    That was Saturday.

      2am Monday morning I put on a 7.5 lb pork shoulder.  I prepped it Sunday afternoon using a spicy mustard slather and some dry rub, wrapped it in plastic wrap, then vacuum sealed and stuck in the fridge.

    This was after 6 hrs of straight hickory smoke.  I added a head of cabbage at this point...but no pictures [​IMG]

    At about 14 hrs, at 230 cooking temp, the IT was hanging at 189*, I was wanting to wait it out til 200-205 without foiling, but it was getting late, so I foiled it added apple juice and put the heat up to 260 for an hour, then rested it for an hour. After resting the IT was about 200*

    Above,before foiling and it looked pretty much the same after as well.

    and finally, a pan full of tender moist goodness!

  7. webowabo

    webowabo Master of the Pit SMF Premier Member

    Great looking spread Old.. glad you enjoyed the three day holiday weekend. It is rare to be off three days together...
  8. 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.


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