I'm the new guy

tcald429

Newbie

Original poster

Oct 23, 2012

18

10

Burnside, LA

• Jan 31, 2013

• #1

Hey everyone, have been a member here for a few months, thanks to a referral from a friend, and have found lots of good information here!  I'm 24 from Burnside, LA and I received a Master Forge vertical smoker for Christmas, and spent the last month making all of the modifications that most people do (adding top and bottom adjustable vents, charcoal grate, etc.)  I finally got the smoker seasoned this past weekend, and plan on trying my first smoke ever for our superbowl guests on Sunday.  I probably shouldn't have planned my first smoke with people coming over to expect good food, hopefully it will come out great...if not I'll keep Pizza Hut on standby.  I'll be starting another thread shortly with a few questions regarding the Boston Butts I picked up at a local meat sale last night.  Looking forward to meeting everyone.

-Tyler

 

confederateknowhow

Meat Mopper

Feb 7, 2009

182

11

Shelbyville, KY

• Jan 31, 2013

• #2

Welcome, you've come to the right place for your new addiction! Boston Butts are very popular and a more forgiving than other cuts of meat, great for a first time smoke. Good luck to ya, and glad to have you on board.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jan 31, 2013

• #3

 to SMF!  We are glad you joined us!  Pulled Pork is an easy thing to start with.  Just remember to have fun and enjoy the smoke!

Have you signed up for Jeff's E-Course?  If not..here is a link to get you started!  http://www.smoking-meat.com/smoking-basics-ecourse.html

If you need any help roaming around the forums just shout!  Happy to help out!

Kat

 

tcald429

Newbie

Original poster

Thread starter

Oct 23, 2012

18

10

Burnside, LA

• Jan 31, 2013

• #4

KathrynN said:

 to SMF!  We are glad you joined us!  Pulled Pork is an easy thing to start with.  Just remember to have fun and enjoy the smoke!

Have you signed up for Jeff's E-Course?  If not..here is a link to get you started!  http://www.smoking-meat.com/smoking-basics-ecourse.html

If you need any help roaming around the forums just shout!  Happy to help out!

Kat

Click to expand...

Thanks, I actually signed up this morning and have already read chapter one!

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Jan 31, 2013

• #5

 for joining the SMF and welcome!  We have lots of Master Forge owners so there are plenty of folks to turn to for advice, also for pork butts.

I did a pork butt last week and you can follow along by clicking on the link below.  Let me know if there is anything else you might need.

http://www.smokingmeatforums.com/t/135264/pre-super-bowl-pork-butt

Good Luck and Get Smokin'

Bill

 

tcald429

Newbie

Original poster

Thread starter

Oct 23, 2012

18

10

Burnside, LA

• Jan 31, 2013

• #6

I'm confused as to why when I just reply normally, that my post appears immediately...but if I use the "quote" function, my post then has to be approved by an administrator...any help? lol

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jan 31, 2013

• #7

Hi Tyler! 

 to SMF!!! We're happy you found us!

Our software is setup to really help stop spam from getting on the site. Anytime a picture or link is posted by new members with under about 25 posts the post is held for moderation. Lately I have been noticing a lot of posts from new members being held. Posts containing smileys and quotes and I'm even seeing just plain text being held. I guess the software has become more sensitive. Hang in there and keep posting, as your post count goes up your posts will be less likely to be held. The moderator team tries to get to them as fast as we can and get them approved so bear with us and don't double post because that won't help. Thanks for asking the question, I'm sure it will help others!

 

old sarge

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 26, 2012

3,163

922

SE Arizona

• Jan 31, 2013

• #8

Welcome from Arizona.

 

tcald429

Newbie

Original poster

Thread starter

Oct 23, 2012

18

10

Burnside, LA

• Feb 1, 2013

• #9

Thank you for the warm welcomes.

 

diggingdogfarm

Master of the Pit

Jun 23, 2011

4,648

177

Southern Tier of New York State

• Feb 1, 2013

• #10

Welcome, Tyler!


~Martin

 

ken grill

Newbie

Feb 1, 2013

2

10

Near Madison, MS

• Feb 2, 2013

• #11

On the butts,

I inject mine the night before with "Wickers Marinade".  The only place in my area that sells it is Kroger.  Before I put the butts on, I rub them with a rub.  Cook them to an internal temp of 180 and then double wrap them in heavy foil and place in clean dry igloo type cooler for at least an hour.  When I pull my butts, I use a sauce I make to lightly coat the pulled pork.  This keeps the meat from drying out on the serving line.

Hope some of this helps.  Oh yea, make sure you have a meat thermometer.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Feb 2, 2013

• #12

Ken Grill said:

On the butts,

I inject mine the night before with "Wickers Marinade".  The only place in my area that sells it is Kroger.  Before I put the butts on, I rub them with a rub.  Cook them to an internal temp of 180 and then double wrap them in heavy foil and place in clean dry igloo type cooler for at least an hour.  When I pull my butts, I use a sauce I make to lightly coat the pulled pork.  This keeps the meat from drying out on the serving line.

Hope some of this helps.  Oh yea, make sure you have a meat thermometer.

Click to expand...

Thank goodness some else around here uses Wickers! Love that stuff!