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Hello from SoCal

post #1 of 8
Thread Starter 
Hello everyone my name is Bob. I live in Culver City,Ca. I really like to BBQ, and my wife of 33 yrs decided I should step it up a notch and bought me a smoker for Christmas. Its a Smokey Mountain Series Great Outdoors, not sure what model but its a rectangular box, propane burner, a wood chip box, water tray and three racks. I smoked a flank steak and it turned out great. Needing more information I found this forum. Looking forward to making some awesome smoked meats!!!
post #2 of 8

Hi Bob! welcome1.gifto SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast and the “Articles” section is chock full of good useful information and “how-to’s”!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

post #3 of 8

welcome1.gif to SMF!  Glad you joined us!


If you need any help roaming around here...just shout.  Will be happy to lend a hand!



post #4 of 8

Welcome from Arizona.

post #5 of 8
Thread Starter 
Ok, I have a question. If I have a pork shoulder boneless will that change the basic 1.5 hrs per pound?
post #6 of 8

Hey Bob

Welcome to the forum


post #7 of 8

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   



post #8 of 8
Originally Posted by Dupie24 View Post

Ok, I have a question. If I have a pork shoulder boneless will that change the basic 1.5 hrs per pound?


As a rule, no.  


Just remember that 1.5 hrs/lb. is only an estimate, to be used as a rough guide when planning your cook.  Every cut of meat has a mind of its own, which is why its best to cook to temp and not time.  I usually allow for 2 hours per lb. on pork butts/shoulders, with an extra hour added (what Chef JJ calls 'CYA' time).  If it gets done faster, it can always rest for several hours before pulling with good results.



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