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hello from illinois

post #1 of 4
Thread Starter 

Just recently got an electric smoker, living little south of chicago. new to this smoking thing but loving it

post #2 of 4
Thread Starter 

So far i've handled a pork loin and some ribs. worst part is not having much left. got a pork butt ham hoping to do next week but not sure on estimated time. 7#.  i know target temp but dont want it done at 11pm when im hungry at 5pm

post #3 of 4

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.

post #4 of 4

texas.gif  Good morning and welcome to the forum, from a very nice cool day in East Texas. Lots of great people with tons of              information on just about  everything     Allow plenty of time, there is no set time, its ready when its ready. start early and if it gets done earlier than you want to eat just wrap it in a couple old towels and let it rest in a dry cooler



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