or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New guy on the block
New Posts  All Forums:Forum Nav:

New guy on the block

post #1 of 6
Thread Starter 
Hello to all,
I'm new to the smoking world but have always had BBQ. My wife's family owns 2 BBQ restaurant in sothern California. I live in northern CA and work as a firefighter. I got a Oklahoma joes highland smoker for fathers day. I smoke some pork ribs and a trip tip with great success. I am doing a pork shoulder this week for my sons birthday. I welcome any input advice and recipes you want to throw at me. Any mods to the smoker are very welcomed too. Pm me if you want.
Jesse
post #2 of 6

Welcome Jesse!  If you've already done ribs and tri-tip, my guess is pork butt will be a softball for you.  But we can all use tips now and then, so I suggest you look up the "step-by-steps" posted by Bearcarver on this forum.

post #3 of 6
Thread Starter 
tDo you have a link of the step by step? Also when it comes to cooking temp, if it says 225-250deg is that the gauge on top of my pit or my surface?
post #4 of 6
Quote:
Originally Posted by Cardiowatt View Post

tDo you have a link of the step by step? Also when it comes to cooking temp, if it says 225-250deg is that the gauge on top of my pit or my surface?

 

All of Bear's step-by-steps are linked here and worth bookmarking:  http://www.smokingmeatforums.com/t/159333/bears-step-by-step-index

 

The cooking temp is generally referred to as the temp at the grate near (but not too near -- a few inches away) where the meat is located.

 

For pulled pork, you'll see lots of folks like to foil after the initial smoke.  This helps pull it through the temperature plateau and shorten cooking times.  Some heretics (including myself on occasion) will pop the foiled butt into the oven since the smoke flavoring phase is essentially done and it is now mostly a heat transfer problem.  For me, unfoiled butts take 14+ hours (typically) where foiled take 9-10 hours.

post #5 of 6

Hello and welcome to SMF, congrats on the successful smokes, Let us know how your pork shoulder turns out.

 

Gary S

post #6 of 6

Hey Jesse

 

Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.

 

Gary

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New guy on the block