Hi all. My name is Megan and I am very new to this whole smoking your food thing. I love this site. I live in Springfield, Ohio and recently married in December with a man that loves to eat & 2 teens that love to eat. My brother is a big time smoker in California and after his reassurance I could do it, I tried last weekend for the 1st time. Made a few rookie mistakes:
1. Put the water pan on the bottom <doh>
2. Put the wood chips pack next to the food not under <geesh>
3. Lost a lot of temp towards last few hours & had to re-light some coals
4. Let my rub sit on too long and it was kinda mushy & not dry
By the way I ventured out the gate with a 6.5 pound bone in Boston butt. However, even through the mistakes the pork came out good. Didn't have the smoky flavor I wanted, but very moist after I wrapped it in a towel and placed in a cooler to cool down.
I'm sure I'll have lots and lots of questions. My dad gave me an old black vertical smoker with no heat guage other than warm, ideal and hot, so I've come to the conclusion that I want a smoker with temp guages. Brother recommended a Weber 821001 Smokey Mountain Cooker charcoal smoker. He uses that and loves it.
Today I'm going to smoke my 2nd thing ever & do 2 chickens. Jeff sent a newsletter yesterday and his injection recipe and marinade sound yum-o, so we'll see how that fares.
Just wanted to introduce myself and ask for your patience should I ask "dumb" questions :)
BTW: My username does not mean I recently got out of the county pen....lol I work for a wireless communications company.....<thats if you were wondering>.
Have a great great weekend!! It's a beauty in Ohio so far!!