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Hey there from MN

post #1 of 4
Thread Starter 

I just got my Akorn Kooker put together & seasoned, now she's smokin my first pork butt.  I have already learned so much from the SMF pit masters - I had to join!

I am trying lump charcoal with wet chips, indirect heat, dry rub,  fat side up low and slow.  Supper should be ready in 12 hours or so....thanks for all of the great free advice. ~ Cheers

post #2 of 4
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!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

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!
post #3 of 4
Welcome to the forums! 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!

post #4 of 4

welcome1.gifKorn Nut

Remember to start a thread with Qview. Or you will be seeing thisth_What_NO_QVIEW.gif

Happy smoken.


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