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Western, PA Smoker

post #1 of 5
Thread Starter 

Good Afternoon All:

My name is Bill. I lived in California for 47-years, then moved to Weedville, PA in 2004. I owned a New Braunsfels Black Diamond that only lasted 2-years before it rusted through, and that is when I lived in California! Right now, we have a Weber Gold One-Touch 22.5-inch with holders for the briquettes and an aluminum pan in the center for indirect cooking. I am always looking for new ways to cook/smoke. I plan to cold smoke cheese in the Weber using the pellet tube I purchased from A-Maze-N Products. I have always wanted to try cheese but not with heat. A friend of mine just told me about A-Maze-N, so I placed an order to give that a try.


We plan to purchase a loaded Yoder Kingman 24" smoker at the end of this year. How can I go wrong with a 75-year warranty?


I look forward to continuing my education on this site. Looks like I have much to learn ;)


Have fun,



Edit: I added photos of cheese and a pork butt I smoked this weekend. I have been at it since Friday night.



Smoking Cooper, Cheddar and Hot Pepper Cheese Using the A-Maze-N Tube Smoker and Maple Pellets...I found out the hard way not to place cheese above the tube smoker, as it gives off enough heat to turn two blocks of Cooper into liquid cheese. The bricks under the cheese are not hot. They were left over from the night before when I burned the manufacturing oil off the tube smoker. I fix my error during the second batch and it turned out wonderful.



Tried 4-hour and 6-hour smoke cycles. We liked the 6-hour cycle better...We also tried pecan at the same cycles but we liked the maple better...



Prepared a pork butt using Jeff's amazing dry rub...



Dry rub was easy to prepare...



Fully rubbed down....



Setup Weber for indirect heat...



Using Pitmasters blend of pellets from A-Maze-N Products...



Total cooking time of 12-hours to reach 203°F internal temperature. Meat just fell apart, and very moist...



Easy pull pork using just my fingers...



Multigrain Ciabatta roll and Jeff's sauce for an "are you kidding me" sandwich...



Wow...can't wait...


This was an amazing sandwich!

Edited by IndirectHeat - 4/28/13 at 12:43pm
post #2 of 5
Hi Bill! 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!

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!
post #3 of 5

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



post #4 of 5

Hi Bill,



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 #5 of 5

welcome1.gifto SMF!  We are so glad you joined us!


If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums.


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



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