Originally Posted by wcassell
I've been waiting to dip my toe into the water, but finally pulled the trigger and bought a 30" MB Propane smoker. Going to season it in the next day or two, and looking to do my first smokes this weekend. The wife got some turkey legs that are in the freezer that I may start with, but want to experiment with some pulled pork pretty quickly.
I'm in Virginia, so the weather is perfect "hanging outside with a fire going" weather.
Love the forum so far. Been reading for awhile and excited to get started on my own.
First, WELCOME!! Bunch of great folks on here that will help you with about anything, even if not directly related to smokin'!
Second, pulled pork is GREAT to "get your feet smokey". Its hard to mess it up. A few things I would recommend: Some sort of remote thermometer, whether wireless or not. A Maverick ET 732 seems to be the remote thermo of choice, although Maverick has come out with a NEW ET-733! Maverick has a great line of thermos, and no, I don't work for them. Cooking to temp is FAR better than cooking by time. However, most any "probe leave in" thermo will serve the purpose. Keeps you from having to open the smoker and lose heat just to check temp.
Tip #2. At least at first, foil your pork butt at about 160F-170F. It won't take much smoke flavor after around 140F anyway. Pull at 200F, wrap in towels,put in a cooler for 2 hours minimum, up to 8 hours. Trust me, it will still be hot. Then, pull away, sauce up, and enjoy!!