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Icepick is the "Handle."

post #1 of 3
Thread Starter 

Hey there,

I have never posted anything here, but I have watched a few things.

I purchased the book SMOKING MEAT a while back and I have read much of it several times.  I am primarily interested in smoking Pork Butt for Pulled Pork Barbeque (Hello, I'm Bill and I'm an addict.)  And Baby Back Ribs.  I have a CharBroil horizontal-offset Smoker that I have very little experience with.
I am interested in Automatic Grill Temperature Controllers.  Can anyone tell me how well they work?  How user friendly and how durable they are?  I would appreciate Brand Names and model numbers.

Personally, I live in Northeast Kentucky.  I am retired, I can legally park in the Handicapped spaces and Antique Railroad Pocket Watches fascinate me.  I can cook better than most Women (in a kitchen) and I honestly want to learn to Smoke Pork with the same level of competence.

In closing, I have had the Pulled Pork Barbeque In Maysville, Kentucky (at Chandler's on Market) several times.  It is in a two way tie for the best I ever ate.  The other contender is the Stable Restaurant at The Biltmore, in Asheville, North Carolina.

Back to Chandler's, the man is an absolute Wizard with Pig meat!  I can recommend Chandler's with no hesitation.  Oh man, if I can learn to smoke Pork like he does.

Thanks,

 

Icepick
 

post #2 of 3

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have, and pictures help a bunch.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  Check out Jeff’s 5 day smoking E-Course ( link below ) that will help you get started.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Danny

 

http://www.smoking-meat.com/smoking-basics-ecourse

post #3 of 3

Hey icepick, good morning and hello from East Texas. you'll be turning out pulled pork in no time. I just told another new member I did a pork shoulder and other stuff weekend before last, here is the link, maybe something helpful or you can use. http://www.smokingmeatforums.com/t/163045/saturday-brisket-and-other-stuff

 

Gary S

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