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Rookie Smoker

post #1 of 5
Thread Starter 

I'm Joe, from Ashburn, VA.  Just a few days ago a fired up my new grill/smoker with side firebox.  I decided to jump right into it and try smoking 12 lbs of pork shoulder as my first project on this grill.  Prior to this grill, I had very limited experience on a small Weber ball.  I smoked a turkey, and few beef tenderloins, a couple racks of ribs, and some chicken halves.  With only having a few months experience I know I have a lot to learn.

So with the pork shoulders I though I would only use the side firebox as my indirect heat source.  After 2.5 hours loading, reloading, open and closing vents, putting a wet towel over the lid, and still only touching 200 degrees, I decided I had waited long enough and to put the meat on.  All day we bounced between 150 and 225, using charcoal and wood chunks.  Finally for the last hour I scooped coals from the firebox and put them on the left side of the grilling area.  My temp finally got to 300.

The flavor was a huge hit, although it didn't shred, so we had to chunk it up.  I'm anxious to learn from my fellow smokers here, some of the tricks of the trade and how to get the best results when smoking meats.


post #2 of 5

welcome1.gifto SMF!  We are so glad you joined us! Would you mind updating your profile to show the other SMF members where you are located?  You might be surprised to find a few new neighbors!


Jeff offers a free 5 day E-Course.  It's packed with great information to matter what your experience level might be!


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!



post #3 of 5

Welcome to the forums, Joe!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastime...smoking and grilling great food!  Just ask when you need help and you'll get plenty!



post #4 of 5
Glad you joined us Joe, welcome1.gif from North Dakota!
Here is a good thread full of modifications you can make to your off set to help it rum more efficient and get up to your desired temperature -
Also pork shoulder and/or pork butts will not pull well till the internal meat temperature reaches 200º to 205º.
post #5 of 5
Hi Joe! welcome1.gif to SMF!!! You've come to the right place, there are lot's of Great people and more info than you could imagine!
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