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Love smoking all kinds of meat.......

post #1 of 10
Thread Starter 

My name is Kevin. I live in central Nebraska and truly enjoy smoking meats. I have done butts, shoulders, ribs, briskets, chicken, turkeys....ect.


Right now I have a Masterbuilt electric but am looking real hard at a Smoke Hollow propane. I like the looks of it but some what concerned about using propane. When I do pork generally takes me 14 to 16 hours at 220 degrees. Briskets are about the same time but 230 degrees. I have had great sucess but wany more smoke with less attention to adding chips. Do you think this is the way to go.


Thanks to everyone!!!!

post #2 of 10
Hi Kevin! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

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

I have a propane smoker and butts used to take a long time for me too so I kicked up the temp to about 280* and have almost cut the time in half and they come out just as good if not better. Here is some testimonials to the hot and fast method:

If you want more smoke without having to tend to the chip pan you should look into A-Maze-N Products smoke generators, The AMNPS and MES is a match made in heaven and the AMNTS is working very well in propane smokers:

Even with propane and the stock chip pan you will still be tending to the wood quite a bit, The AMNPS can give about 10 hours of smoke on one load and the AMNTS about 5 hours.
post #3 of 10

welcome1.gif to SMF!  We are so glad you joined us!  I use the Amazn Products and they are great!


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



post #4 of 10

Welcome aboard, Kevin! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly and knowledgeable folks here who enjoy helping one another. Just ask when you need help and you'll get plenty.

post #5 of 10

Hi Kevin,



welcome1.gif to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.


One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the Rules.gif!!!


So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...


worthless.gif  or this...th_What_NO_QVIEW.gif

Good Luck and Get Smokin'



post #6 of 10
Thread Starter 

I have a quick question. I am smoking a 10lb brisket flat Sunday, but will not serve till Monday, question is,,,do I cut it for serving Sunday, or wait till Monday. Thanks!!

post #7 of 10
Originally Posted by animal54 View Post

I have a quick question. I am smoking a 10lb brisket flat Sunday, but will not serve till Monday, question is,,,do I cut it for serving Sunday, or wait till Monday. Thanks!!

You can do it ether way. If you will post in the brisket section or what ever section in the future you will get better answers.

Happy smoken.


post #8 of 10
Thread Starter 

Thanks David.....

post #9 of 10

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  ........


Most of the BBQ places around here cook too many briskets for the day. They wrap them in foil, hold them in the refrigerator until needed. warm them back up (in the Foil) then bring them out and slice then.



post #10 of 10

hello Kevin and :welcome1:

we are so looking forward to see you picture of what you are smoking we are totally hook on them!!! hehehe

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