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Hello from New Jersey

post #1 of 18
Thread Starter 
Hey guys just got a char-broil offset 1280 smoker, would like to do a pork butt for pulled pork. Like all new smokers have some questions, really looking for someone who has one or one similar to mine to ask. Thank you in advance
post #2 of 18

Nice to meet you.

 

In the AM there will be some super nice Guru's appear and help make you comfortable here. Guru's are those with either Moderator or OTBS (Order of the Thin Blue Smoke) tags by there name. They will help you to learn about how great the search engine is, but you could probably start yourself by researching your particular smoker. Believe me there will be plenty about it. Make sure and fill in your profile so everyone can see where you live, that's how specific the answers around here get.

 

Take notes till you get used to what you smoke, by then you'll appreciate the notes even more and probably keep doing it. Most of us still do. Its how you remember what you did today and next month when you want to cook another one you can remember what you did and what you wanted to try differently and believe me you will.

 

Nice meeting you and the Guru's will be around to show how easy everything works.

 

Oh and since this is only the Howdee-Do section, let me say Howdee-Do.

 

Have fun and enjoy the smoke.

post #3 of 18
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!

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 #4 of 18

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David

post #5 of 18

Welcome to SMF!

post #6 of 18

Welcome aboard!  You've found a great place to share ideas on our favorite pastimes...smoking and grilling great food!  There are plenty of friendly and knowledgeable people here who really enjoy helping one another.  Any time you need help, just ask and you'll get plenty!

 

Red

post #7 of 18

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

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

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

 

Kat

post #8 of 18

Tmitch82 Just ask your questions, and they will be answered.
Pork/Pulled Pork is a good starter, hard to mess it up.Cook/smoke 225/250* till the bone comes out.
If you want to go by temps 200* should be good enough to pull.
Dan
PS I have a Brinkmann offset almost like yours.


Edited by DanBono - 7/25/13 at 5:57am
post #9 of 18
Thread Starter 
My biggest question is when I hit the stall could I put coals in the smoke chamber to help it, or just raise the temp with the fire only in the firebox
post #10 of 18
Hi When you hit the stall, just let it go till it's ready to be pulled..I usually DON'T check temps,I wait till the bone comes out easily.
I'm far from an expert, only been smoking for only 1.5 years. I have never had a problem with pork butts, always come out good.
I only use Boston Butt..Don't sweat it , just sit back and enjoy.
Dan
PS Any more questions just ask.

DSC01161.JPG
post #11 of 18

You've come to the right place!

 

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'

 

Bill

post #12 of 18
Thread Starter 
Thank you everyone, I plan in doing it on Saturday then will post pictures
post #13 of 18
Thread Starter 
[IMG]http://www.smokingmeatforums.com/content/type/61/id/242353/width/200/height/400[/IMG Couldn't wait for Saturday doing a yard bird, it's been almost an hour and my chamber temp was at 161 dropped to 142. I added more coals it went to 173 but dropped to 138 now, bird temp is still rising
post #14 of 18
Thread Starter 
post #15 of 18

Others with better knowledge of your pit will be around soon but till then....... Do you have your exhaust vent fully open, the regulate the temp with the fire and fire box dampner? Are you a peeking tom? Leave the lid closed. Can't cook while you are looking, moping, saucing, etc.

 

One other quick thought I have been seeing more and more cases of thermometers being miscalibrated, did you check yours during your burn in?

post #16 of 18
Thread Starter 
Can't help my name is Tom, I did check the maverick and it was spot on I believe it was the wood chips may have started to choke the fire out I had them on top of the coals I'm in the 180's now
post #17 of 18
Thread Starter 
post #18 of 18
Thread Starter 
First pork butt
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