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Smoked Pork Greetings from Florida's First Coast, by Way of the Birthplace of the Weber!

post #1 of 8
Thread Starter 

Yep.  Grew up in Arlington Heights, IL, and used to deliver pennysaver newspapers to the old Weber-Stephen plant there on Hickory Street.  My uncle Frank had one of the first Weber kettles, and my dad used to stand in line when the warehouse would hold annual sales, and buy a bunch o' Smokey Joes for wedding gifts and such.  Whenever it would snow (and it snows a LOT in Chicago), our dad would demand that we at least shovel "the driveway, the front walk, and a path on the patio to the grill."  MAYBE to the garbage cans, too, but ALWAYS to the grill.  I can still picture my dad out there, 10 degrees below zero, with that big furry "Russian" hat on his head, and a Manhattan in one hand and grill tongs in the other.  439.gif


Been grilling since I was a teenager, but pretty new to smoking, when I asked for a smoker for Father's Day a few years ago and my wife bought me a cheapie vertical rectangular Brinkman at Wal-Mart (which is what I still use).  Took some patience on my part, and more than a few mods to get it right, but I was used to modding a grill from the notorious heat problems with my Jenn-Air 720-0063-LP 5-burner gas grill and the tweaks I had to do on that ol' beast (works GREAT now, and where else can you get all 318 stainless for less than $2,000?  Mine cost $700!)


So far I've only done ribs -- spares and babybacks -- and a whole picnic once that I made into pulled pork sammiches.  Looking forward to trying a brisket one of these days.


Sunny and 85 on Memorial Day when I did my 3 racks of babybacks, trying the "3-2-1" method for the first time (see the pork thread for pics).  No snow to worry about here!!!



post #2 of 8




Have a great day!!


I remember seeing a tv show about the Weber beginings..



post #3 of 8


Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
post #4 of 8


Welcome to SMF, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  

Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa


Tips For New Members.

  1. Go into your profile and Under Location put where you are.
  2. City & State or Area & State will do. This will help members when answering your questions.
  3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
  4. Do Not Post  your other questions and smokes in the Roll Call Forum.
  5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
  6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
  7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
  8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
  9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
  10. A good choice for a remote dual probe thermometer is the Maverick ET-732
  11. Remember, We Always Cook by Temperature and NOT BY TIME...
  12. Sign up for Jeff's 5-Day eCourse.  Click Here
  13. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
  14. If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.

  15. If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...

post #5 of 8


welcome1.gif   Glad to have you with us!

post #6 of 8

Welcome to SMF  I am glad you joint us

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview   

post #7 of 8
Thread Starter 


My Q-views of my Memorial Day babybacks are here:




post #8 of 8


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