or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Omaha
New Posts  All Forums:Forum Nav:

Hello from Omaha

post #1 of 5
Thread Starter 

Hi there.  My name is Patrick.  Brand new to smoking.  My wife bought be the Brinkman electric smoker.

 

Tried it out for the first time this week on a 4 pound pork butt.  Smoker runs about 270 according to the Maverick thermometer I bought.  The pork was nice and juicy, but no smoke flavor at all.  I used apple chips and they did burn, but I didn't really notice any smoke while cooking.  Any suggestions?

post #2 of 5
Hi Patrick! 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 1,000,000 posts describing it! Yea that’s right over 1,000,000!

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!

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 5

Patrick

Great Irish name. Nice unit you are working with and glad to see you are using the Maverick as well.  Remember that you should NOT see smoke billowing out of your smoker.  However from your experience today you may not have added enough chips to your smoker. For a pork butt you should be seeing a small wisp of smoke out the vent until the internal meat temperature hits 165.  Then wrap the butt in foil and continue to cook until the internal temp hits 200 for pulled pork. Apple is great on Butts.  Did one today with apple. I cook mine at 225. Low and slow. A 7.5 pound butt took 15 hours 

Welcome!

Brian

post #4 of 5

Welcome to the forums, Patrick!  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 #5 of 5

welcome1.gif to SMF!  We are so glad you joined us!

 

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. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

 

If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!

 

Kat

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hello from Omaha