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First Time Smoker&I Need Help Please

post #1 of 7
Thread Starter 

I received a Smoky Mountain Series Gas Smoker for Christmas.  I am trying to smoke a Boston Butt with bone in that weighs 4.73 lbs.  I have my temp right at 250 and has been there since 12:00 p.m. today.  I am confused about several things. 1.  Can someone give me an idea about how long this process will take?  I figured about 1.5 hours per pound. Is that about the correct time?  2. I used Pecan wood chips and they stopped smoking about one hour in.  So do I need to add more wood or is that 1 hour enough smoke? 3. What should my internal temp be in order to be done?  4.  Is 250 degrees a good temp for smoking?  I appreciate everyone's help and this is a great forum.  I am looking forward to learning more about smoking all kinds of meat.  Any help and feedback would be greatly appreciated.

post #2 of 7
Quote:
Originally Posted by stephenc205 View Post

I received a Smoky Mountain Series Gas Smoker for Christmas.  I am trying to smoke a Boston Butt with bone in that weighs 4.73 lbs.  I have my temp right at 250 and has been there since 12:00 p.m. today.  I am confused about several things. 1.  Can someone give me an idea about how long this process will take?  I figured about 1.5 hours per pound. Is that about the correct time?  2. I used Pecan wood chips and they stopped smoking about one hour in.  So do I need to add more wood or is that 1 hour enough smoke? 3. What should my internal temp be in order to be done?  4.  Is 250 degrees a good temp for smoking?  I appreciate everyone's help and this is a great forum.  I am looking forward to learning more about smoking all kinds of meat.  Any help and feedback would be greatly appreciated.



Welcome to SMF Stephen! 

 

Would you please update your profile info to include your location.

 

Then go over to roll call & introduce yourself so we can all give you a proper SMF welcome.

 

#1 yes 1 1/2 to 2 hours per pound

#2 keep adding wood until it is done.

#3 200-205

#4 yes

Good luck!

 

post #3 of 7

Al has you covered

 

Gere some reading for you.

http://www.smokingmeatforums.com/t/57139/basic-pulled-pork-smoke

post #4 of 7
Thread Starter 

Al,

 

 

Thank you for your help and the welcome.  I updated my profile and took care of the roll call also.  Thanks again!

post #5 of 7
Thread Starter 

 

Tom,

 

Thank you for the reading material.  Much appreciated.

post #6 of 7

Looks like you were answered with great info and very promptly all ready!

 

On question #2 my opinion is the amount of smoke is a personal preference and should also be treated like any other ingredient in a recipe, put as much on as your taste buds would prefer. My preference smoking most products is 2 to 3 hours of smoke.

 

Glad you joined us stephen205 and welcome to SMF!

post #7 of 7

Al covered it well

 

 

Happy New Year

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