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New to the forum in Elburn Il

post #1 of 15
Thread Starter 

Started a couple months ago with a weber smoky mountain 18.  Use it every other weekend and loved everything so far.  Alot of great info in the newsletter.  New to the forum. 

post #2 of 15
Welcome to SMF it's nice to have you. Lots to learn here and great people as well.
post #3 of 15
Welcome!
post #4 of 15

Welcome to the forum glad you decided to join us.

post #5 of 15

welcome1.gif to SMF . You have come to the right place for smoking info. This site is loaded with great info just use the search bar at top of page to find what you are looking for. If you can't locate the answer just ask folks here are willing to share there knowledge.

post #6 of 15

Welcome to SMF! Let's see some photos of that mouth watering food!

post #7 of 15

Welcome to SMF - glad you joined in 

post #8 of 15

Welcome and glad you joined us.....grilling_smilie.gif

post #9 of 15

Welcome aboard!

 

Good luck and good smoking.

post #10 of 15
welcome1.gif to SMF
post #11 of 15
Thread Starter 

Pork shoulder, didn't get the temp up high enough to render the fat. Got over anxious, it was still good though.

post #12 of 15
Thread Starter 

16 1/2 hour pork shoulder

post #13 of 15
Welcome to SMF. welcome1.gif lots of info here.
post #14 of 15

Thanks for the Qview,  just curious what was the Internal temp you brought it to?   Bet you did a job on it with those bear claws in the picture!

post #15 of 15
Thread Starter 

took it to 190.  Not a trace of fat left, all rendered.  the bear claws work like nothing ive ever tried before, so easy. 

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