My name is Len and I live in Reading, Pennsylvania. I love to grill....but its time for me to do new things with pork. I'm probably the only Jewish guy to have a pig roast served at his wedding!
Anyway, I'm 36, my wife is Julie and I have a 16 month old girl, Emerson. She's so cute, I love her. Seriously she might be in top five cutest babies ever. Let's call Guinness...
On point here...tomorrow my plan was to smoke almost anything I can get my hands on! Haha.
Actually I have a pork sausage, pork chops, 3/4 thick pork steak, bacon (that I'd like to candy with brown sugar), 2 ground beef burgers. Any thoughts on what to do first or together...or avg lengths of time.
Is it ok to cook items for different lengths together, and open then, open the smoke to get the "first done meat"
I have a Redi Chek ET-81 digital roasting thermo.
I was thinking start with the sausage alone tomorrow . Play with that and learn that process.
I have all day Sunday too....
How much of a factor is rain? I'm not sure if weather will be real bad but there may be a little rain this weekend.
Any other first timer tips are good! I did use it without meat on Thursday night to see if I could maintain a temp and burn off any manufacturer grease etc....I did maintain about 210 for a few hours before I went to bed and closed the vents to snuff it. There was still a bunch of usable charcoal left too.
I have hickory chunks and Apple chips for smoke. I look forward to learning a lot on this forum as I embark on the world of slow and low cooking. I already have learned a lot here over the past few weeks I have been itching to smoke meat for a whole and I just had to pull the trigger on the right equipment.
Here I go, wish me luck!