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Hi all

post #1 of 10
Thread Starter 

Looks like a great site, just had to join up and learn more about smoking.  My name is Larry and live in Indiana.  Last year I bought a 3 shelf Masterbuilt smoker and have had some very nice results.  I normally work on computers so any chance I can get to sit outside is a bonus.  Wife and I have already tried the smoker with pork, ham and chicken.  Somehow I even got one of the pork butts done so well, she said it was the best she ever had.  We are both in our 50's and if I can do that often enough,, life is good :)  I normally try to cook it around 185 to 200 for about 12 hours, refilling the the wood chip dish a couple times.  I think I may be not getting it hot enough as the chips dont seem to burn up just looked charred but I dont want it to dry out,, it has to be tender enough to shred or I get that "Honey,, what did you do ?" look :)  Am going to try another 9lbs ham this weekend, using one of the rub recepies from the site if I can find a good one with spices she likes :)  Looking forward to chatting with you all virtually,, Happy Smoking.

 

Larry n Donna

post #2 of 10

Hi Larry!!

 

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!


Craig


http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 


A

post #3 of 10

Welcome L & D !!!

 

You might want to do some surfing on the electric smoker forum section.

 

We usually run about 225˚ or more to get the butts, briskets & chuckies safely through the danger zone.

 

The search engine here works pretty good---Try "Danger Zone", and you'll learn that one quick---it's pretty easy to understand.

 

 

If you post what you're going to do, and how you're planing on doing it, a couple days ahead of time, people can make suggestions & point out possible problems, before you get into a fix.

 

 

Enjoy!!!

 

Bear

post #4 of 10
Thread Starter 

Hi Bear and thanks for info about danger zone.  I normally preheat the smoker to about 250, then put in the ham, even at room temp though of course the temp in smoker drops way down.  I spend my first hour or so,, cranking up the thermostat too keep it heating until it is where I want, then as it warms up, I adjust back down to my preferred smoking temp.  Hopefully this will keep me out of that low temp zone.  For a rub,, think we are going to use a standard brown sugar rub for pulled pork but double the brown sugar,, should give us a nice crust.

post #5 of 10
Quote:
Originally Posted by LarryM View Post

Hi Bear and thanks for info about danger zone.  I normally preheat the smoker to about 250, then put in the ham, even at room temp though of course the temp in smoker drops way down.  I spend my first hour or so,, cranking up the thermostat too keep it heating until it is where I want, then as it warms up, I adjust back down to my preferred smoking temp.  Hopefully this will keep me out of that low temp zone.  For a rub,, think we are going to use a standard brown sugar rub for pulled pork but double the brown sugar,, should give us a nice crust.

 

Sounds good!!

 

The thing I and a lot of others do to stay safe with larger cuts, like Briskets, Chuckies, Butts, etc, is if you don't inject it, don't put a temp probe in it or puncture it in any way. That way you only have to worry about the outer 1/2" to get to 135˚.

So if you don't inject it, and you don't probe it for the first 3 hours at 225˚, you don't have to worry about getting it to 135˚ in 4 hours.

 

I love that one!

 

Bear
 

 

post #6 of 10

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. icon14.gif

post #7 of 10

 

welcome1.gif  L & D, glad to have you with us!

post #8 of 10

Wellcome aboardwelcome1.gif

post #9 of 10

Welcome!!

post #10 of 10

smf.gif 

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