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...
I'll post updates later today!
Edited by That Guy - 9/14/14 at 3:57pm