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New from Northern VA

post #1 of 8
Thread Starter 
Hello all, I am very excited to be a part of the meat smoking community and look forward to great food and new ideas. After buying my first smoker (30" Masterbuilt) and searching through the forum I just want to smoke everything I can get my hands on! My first smoke was ribs and chicken, the chicken turned out amazing but the ribs were way to strong. I thought the hickory/apple mix was to blame but later learned from the forum it was stale smoke. I realized when I put the chicken in after the ribs were in for two hours that the vent was completely closed. I decided to open it not knowing if I should or not but it was definitely the difference maker between the two meats.
My second smoke was last night into today and I did a 9lb pork butt with a dry rub and a 3 way cherry,apple,hickory wood mix. Went for 16 hours@ 235 degrees to get to 205 and turned out great. I can't wait to keep experimenting and look forward to all the great advice.

9 hours 178 degrees

16 hours 205 degrees
post #2 of 8
Hi Trizzle! 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!

Your pork looks Awesome!!! Congratulations on your first butt!!!
post #3 of 8
Welcome home, congrats on the MES.
post #4 of 8
Welcome to the forums, Trizzle! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastime...grilling and smoking great food! There are lots of friendly and knowledgeable people here who really enjoy helping one another. Just ask when you need help and you'll get plenty.

post #5 of 8

Hi Trizzle!  I see you understand our love of Q-View but I'm gonna give you the full treatment anyway...



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 8

Welcome ,Trizzle. You did well. Good looking Butt you have there, keep up the good Practice.


That's about all it takes to get well acquainted with your Smoker and a bit of Patience.


Q-view was great and  I'm proud of you for sticking out the Stall. Kudos.


Keep on playing with your skills and as always . . .

post #7 of 8
Glad you joined us Trizzle, welcome1.gif from North Dakota!
Whenever your smoking the exhaust vent should be wide open in my opinion; the two times to have it closed is for storage or when using your MES as an oven.
post #8 of 8

welcome1.gifto SMF!  We are so glad you joined us! Happy Memorial Day! smilie_flagge13.gif


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.



PP looks really does the q-views!



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



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