As usual, I rather failed to follow normal procedure and ended up posting on a few threads including a minuscule q-view before I made my way over to roll call. So a belated "Hello" to all the gracious contributers on this forum! Can't thank all of you enough who have so generously shared their time and knowledge with all of us useless newbies. Hope as I learn so many things on this board, I can also find something worthwhile to share with others here.
I don't have a grand smoking history. I've been making ribs a long while (rub, bake low and slow, finish on grill and hope they stay together long enough to get off the grill) and they turn out pretty good, but want to get a handle on 'dry' ribs done completely on a smoker. Have played with a Brinkman charcoal-converted-to-electric smoker, but again just small stuff. I did learn a valuable lesson last summer- 14 lbs of pork butt does not take 20 hours to cook when it is 2 - 7lb butts. Really stinks to find your dinner meat already at 195* at 7 am!!
At any rate, I now have a new MES http://www.smokingmeatforums.com/forum/thread/105235/mes-remote-meat-probe#post_623605
Second effort is now underway, which is about a 6 lb pork rib roast which was supposed to be smoked chops like I get from my favorite butcher shop, but....I did rather forget to have them cut the chine bone and my wife was NOT happy when I produced the sawzall to do it myself. Guess I should have cleaned the gunk off the blade and housing before she saw it.... So many lessons to learn Ah, well, a roast it is then for tonight.
So from the Sports Mecca of the US (Steelers, Nittany Lions, and Pens, and that single-A MLB farm team team that has a really nice stadium), Happy Smoking,