Thanks for the info

Discussion in 'Roll Call' started by smokinz, Jan 25, 2015.

  1. New guy to the forum. I put a pellet pro smoker assembly in an old fridge I found and have had so much fun the last few weeks using it. I have gotten a lot of helpful tips and hints from you all on here before I smoked anything with it and I appreciate it.

    I am located in southeast wisconsin and the winter will definitely no be stopping me from smokin'.

    Here is a pic of the smoker (still need to sand it and paint it) but that will be a project for when the weather warms up.

    And here is a picture of the first brisket and pork shoulder I smoked.

    I smoked the brisket and found a lot of people say not to check for tenderness until I hit a temp of 190, but I checked and 185 and thought it was super tender and should have pulled it and doubted myself so I let it til 190. It was delicious but I'm afraid it would have been better at 185 when I first checked it. Any thoughts?
  2. That looks great, and a cool smoker to boot

  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...
    Happy smoken.
  4. Nice looking brisket   good smoke ring


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