or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Fresh face in Raleigh
New Posts  All Forums:Forum Nav:

Fresh face in Raleigh

post #1 of 14
Thread Starter 

Hi'm Frank.... for many years I've cheated... seared the meat on my grill, then low and slow in the oven.

It works "well enough" but doesn;t hold a candle to smoked meat.

I am a yankee, living in HOG 'cue heaven.... but I lived in Louisiana, and THAT is the 'cue I love.... oh, I like ALL 'cue... eastern, piedmont, and lexington here in NC.. even SC style.. St Louis, Memphis, Kanasas City... Gulf Coast... I like it all.


well there you go... confession of a meat head.

post #2 of 14

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   Nothing like the real deal



post #3 of 14

Hello Frank...welcome to the forums!  You've found the best place I know for sharing ideas on smoking, grilling, curing, etc.  There are plenty of friendly, knowledgeable folks here who really enjoy helping one another.  Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.



post #4 of 14

Tell us about your smoker or smoker plans



post #5 of 14
Welcome to SMF Frank and were glad to have you aboard neighbor................
post #6 of 14
Thread Starter 
Originally Posted by gary s View Post

Tell us about your smoker or smoker plans



I just bought a Masterbuilt pro dual fuel unit. I came across it on Amazon, and after reading up on, it,(as well as finding this site). I sent my wife an email... so she would know what to put under the tree for me. I an "hard to buy for" because, if i want it... and need it... I just buy it. We wen't to Home Depot, picker it up. Took it home and assembled it. followed the directios, and "seasoned the grill". Now I'm ready to smoke.


I'll pick up a remore probe , and the wood chunks, as well as a 8" cast iron skillet... and give it a try this week end.


Thinking some Chicken, a Eye round and/or a brisket... maybe ribs, if I'm feeling "lucky"


Is there a prefered method of meat placement? (chicken on top... ribs middle, brisket bottom) or such?

post #7 of 14


Welcome to the forum, I have been a member here for about 6 months and have learned a bunch.


The wife and I are going to be in your neck of the woods (Chapel Hill) between XMAS and New Years, is there anyplace you can suggest we go to get some good Barbecue?  We will be in Charlotte one day for the UNC football bowl game but except for that we don't have a lot written in stone.  We plan on going to the Carolina Brewery at least once (love there hush puppies) except for that we are open.  

post #8 of 14
Thread Starter 

IMO the "best BBQ" would be Smokey's Rib Shack on NC 54 west bound... about 1 mile east of I-540. More of a Memphis dry than a NC hog & vinegar.... closed on Sunday... crowed the rest of the time

For a more tradional NC hog 'cue,,, try Backyard BBQ on NC-55 eastbound, ... about 1 mile south of I-40

Hursheys in Burlington,

Allen & sons in Chapel Hill

Bullocks or the Q shack in Durham

the Fire Pit in Wake Forest....

'Cue, kinda like women... comes in all flavors and shapes.... one person will swear by a place, and their best friend will swear AT that same one..


Not a BBQ place... but a joint you have to visit... is Saxaphaw general store, in Saxaphaw... a "five star gas station" where you have to eat the food to believe it.


Beyond those... there is a LOT of good food/cue.... just depends on how far you are willing to travel...

post #9 of 14

Be sure and post some pictures of your new smoker and your first cook.



post #10 of 14
Thread Starter 

Here is the result of my first smoke.... you know how it goes... someone says "Hey kid, try a smoke".... and before you know it... you're hooked

Sorry about the shakey phone pix....

*Tender juicy with a nice ring


*Eye Round, and 2 racks of ribs.... after the rub and before the sweet baby ray




*Smokin.... not a lot of leakage.... but I will be getting some stove sealant




*one to track the smoker's gauge.... and one for the eye of round.... the tracking gauge, and the unit gauge we pretty close





I was worried that I had over cooked it. When I brought into the house to set... my wife poked at it, and just grunted.   When I asked what was wrong, she said it wasn't very tender. I told her I was afraid the round would be well done.

After setting...I began to slice, and was delighted in the product.


She also looked at the ribs and commented did that USED to be ribs? I chopped the rackes into 2-4 bone sections, and left one for a "taste test"... it was pretty good....when I offered it to her.... well all I will say is it didn't last long.


Too much rub... and too little sweet baby rays.... but then you WANT the smoke to speak... not the sauce....I used Apple wood... and it was good, but next tine a stronger wood. I took the advice of the forum members... got a small cast iron skillet for the wood.


I will need a small folding table, a metal ash can....and a few more goodies, but over all

thanks to this forum.. a first smoke that was a success

post #11 of 14

That's an incredible looking piece of beef, Frank. Well done!



post #12 of 14
Thread Starter 

Here's a question....

And I expect there are as many answers as there are peope with smokers...

I have 2 vents down by the burner and one vent on the rear, towards the top.

Have them all closed?

partly open?

wide open?

Masterbuilt doesn't offer much guidence


thanks in advance

post #13 of 14
Thread Starter 


A few additions to the deck... I found a rubbermaid(ish) cabinet to store various woods (Apple, Cherry, & Hickory... a spare propane bottle, and several thermometers, as well as tongs etc) only $40 at K-Mart.  We were at BJ's warehouse today, and my wife spotted a nice pork shoulder and suggested I smoke it.

Got home, and read Jeff's recipe for them.. and gave it what for.

A little yellow mustard, and Chef K-Paul's "Black Magic" and into the smoker it went. I was going for pulled pork.... but time was against me... so at 180 internal, I decided it would be sliced, instead of pulled.






not the best pictures... the smell was driving me crazy... I used about 50/50 Cherry & Hickory

post #14 of 14
Nice job Frank................ The shoulder looks perfect
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Fresh face in Raleigh