Newb in Ohio....Howdy

that guy · Sep 14, 2014

New to the whole smoking thing....my wife asked for a smoker for her birthday so I figured that meant I'd be eating smoked meat by the weekend after....well weeks turned to months and now months later I decided to hell with it, we've got this fancy new smoker and she hasn't gotten around to using it, so I'll figure it out. She is a really good cook though so I guess I'm still lucky.

I'm 28 and live in Columbus, Ohio. Enjoy cars, boating and camping.

My setup...30" Masterbuilt electric smoker w/ window front and a Redi-Check thermometer so I can monitor it remotely. Got a few packs of wood chips and a near 9lb pork shoulder I'm going to go to work on soon.

I've got a buddy local that started smoking recently and has done a few meats with mixed results, I'm using a rub he recommended and just trying to keep the box around 225 and the meat around 195-205 I think. He thinks it'll take most of the day....any pointers?

Here's what I started with...

meat.jpg

that guy
Sep 14, 2014

I'll post updates later today!

-Matt

gary s · Sep 14, 2014

Good morning and welcome to the forum, from a nice and cool East Texas. Lots of great people and tons of information.

Gary

tropics · Sep 14, 2014

Matt Welcome to SMF You should really check the temp in the cooking chamber, MES 30 - 40 are known to be off. I recommend a higher temp it will be fine at 250 cook til the meat is 200IT. should pull real easy.

Richie

themule69 · Sep 14, 2014

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...
Happy smoken.
David

that guy · Sep 14, 2014

Just over 9 hours in and meat temp is showing 191* and box has been sitting at 216*. I think I'm in the home stretch and my buddy told me to crank the box up 30-40* to try and finish it off at around 200-205, he said doing so will give it a nice char/burnt ends. Then take it out and wrap in tin foil and let sit for 15-20min. Sound good? I think I'm probably an hour or so from eating......OMG MUCH EXCITE!!! LOL

that guy · Sep 14, 2014

tropics said:
Matt Welcome to SMF You should really check the temp in the cooking chamber, MES 30 - 40 are known to be off. I recommend a higher temp it will be fine at 250 cook til the meat is 200IT. should pull real easy.

Richie

I'm still learning the short hand but I believe I've got this covered with my Redi-check thermometer? There are 2 probes, one for the box temp and one for the meat temp. I did notice the digital readout on the box is about 20* lower than the redi-check readout. Thanks for the tip though.

And thanks for the welcomes, I have enjoyed browsing prior to joining so I'm all about sharing for the good of the group, lol. God knows I've spent some time drooling over other posts.

that guy · Sep 14, 2014

Ok, let it sit nearly 11hrs inside and then pulled out and wrapped in foil for 15 minutes prior to shredding it. OMG so tasty and delicious. It was so tender I couldn't even get it off the rack/onto my tray in one piece. It fell apart in my hands so I of course had to taste some right away. Very moist/tender/juicy but I think my rub could use some kick. It had some flavor just nothing that knocked your socks off. Either way it was good enough to eat plain and the charred pieces were especially tasty.

Here are a couple pictures....I know the shredded picture looks really dark, that's just my POS phone and poor lighting in my kitchen since I didn't shred it until almost 9pm.

meat1.JPG

that guy
Sep 14, 2014

meat2.JPG

that guy
Sep 14, 2014

On to the next one!! :)

patg · Sep 14, 2014

That looks awesome! Thanks for the welcome to.

oldschoolbbq · Sep 14, 2014

Hey , That Guy . Very nice Bark and good ring. I'm in Gibsonburg , off 23 and 6 . Call me next smoke , we need a reason to get to the Zoo there anyhow...

Come by here any time ; PM for details . . .

Later and . . .

bluewhisper · Sep 14, 2014

Welcome to the board, and that's a great entrance! I'm close to Kenny/Henderson.

that guy · Sep 14, 2014

Thanks guys, sure calmed some nerves when I saw/tasted it. Funny thing you mentioned the Zoo as we actually went there today and nearly the entire 5 hours we were there I was worried about my smoke! LOL. Turns out I worried for nothing. Lots of new things at the Zoo to see, my daughter had a blast and it was great weather.

I also have to mention since I see a few Texas people....my wife is from San Antonio and is a recent transplant a few years ago so we LOVE Texas and going back to visit.

Glad to hear from some locals as well, I'd definitely be down to meet up/hang out with some fellow smokers some time. Give me a few months to get a hand on some of this goodness and maybe come spring we can all thaw out with some quality smoked meat. We're in Bexley so just east of downtown Columbus.

acres87 · Sep 14, 2014

Howdy,
I am a grad of Otterbein, a Buckeye at heart, live out in frontier Montana now. This site has taught me a lot, enjoy the smoke.

Best regards, Steve

tropics · Sep 15, 2014

Matt nice job on the smoke.

Richie

GaryHibbert · Sep 19, 2014

Hey Matt

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

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