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celine from Massachusetts

post #1 of 6
Thread Starter 
Hi everyone

I smoked ribs a few times last year in a Weber kettle that was converted to a smoker and I had some success. My next adventure will be a pork butt so I'll probably make a nuisance of myself over the next few days and weeks. I'm looking forward to learning everything I can from you folks.
post #2 of 6
Hi Celine! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 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 6
Welcome to the forums Celine! Glad you've joined us. You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food! There are lots of friendly and knowledgeable folks here who really enjoy helping one another. Just ask any time you need help and you'll get plenty!

Red
post #4 of 6
Hi Celine
Pork butt is a good choice. It will forgive a lot of common mistakes and still come out great. Like the folks above have said..... if you need advice, ask and you shall receive.
And BTW...... no one is a nuisance.
post #5 of 6

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

 

Can't wait to see the q-views (pictures)! Gotta show off your Pulled Pork!  Feel free to ask all the questions you want...that is what we are here for!

 

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

http://www.smokingmeatforums.com/a/terms-of-service

 

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

 

Kat

post #6 of 6

Welcome , Celine. Gather you Bloomers and hold on... We will get you smoking sooner than you think.

 

Have fun and as always . . .

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