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  1. germanjp

    Parts of the pork shoulder

    Hey everyone, Going to try my hand at smoking my first pork shoulder butt roast (bone-in) this weekend. I was mostly thinking about just using it for pulled-pork, but I did want to at least attempt to serve some of the other parts separately, like the tubes and money muscle (yes, I've watched...
  2. germanjp

    Greetings from Elk Grove CA

    About to start my first long(er) smoke - 3.5# pork shoulder! Wish me luck.
  3. germanjp

    Curing supplies?

    Hi everyone - not new to the forums, but new to the group. I was looking to try my hand at making venison jerky, but I'm not having much luck finding curing salts nearby (Elk Grove). Looks like the Bass Pro Shop in Rocklin has a good supply, but I was hoping there was someplace closer, like in...
  4. germanjp

    First time smoke - temperature management question

    Ok - i am 15 minutes into my first smoke (2# pork tenderloin). I'm having trouble keeping the temperature at the 220-225* mark, it keeps wanting to get up to around 285*, even with the actual burner off. I have a Masterbuilt with two doors, so i have the bottom door at the coal pan ajar...
  5. germanjp

    New Member here

    Hello all, from hot Northern California - I just received a new Masterbuilt smoker for Father's Day, so I am very much looking forward to getting started with it. I'm pretty good on the grill, but have absolutely NO experience using a smoker. My Masterbuilt is one of the vertical, propane-use...
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