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First day smoking!

post #1 of 19
Thread Starter 

Hello all,

My name is Ryan and I'm pretty excited to start here.  I recently bought a Masterbuilt 40" propane smoker.  I'm trying it for the first time today with a Pork Shoulder.  I'm following instructions by Meowey.  I'm sure I will have questions for you all but I wanted to introduce myself here first!  I live in SoCal and love smoked meat but have never done it myself.  I hope this goes well!

post #2 of 19

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

post #3 of 19
Sounds good, pork shoulder is a great first smoke. Be sure & post some pics if ya can ! It'll turn out great.
post #4 of 19
Thread Starter 
post #5 of 19
Thread Starter 


I do have a newbie question.  How do I know when to add wood?  I am using a cast iron skillet with wood chunks.  If I'm not seeing smoke coming from the smoker does this mean I should add some more wood chunks?

post #6 of 19
I see room for more food! Hope your butt turns out tasty. What flavor of wood are you using?
post #7 of 19
I'm not sure but I think most electics use small chips do you have the instructions it may also take a while to heat up your cast iron skillet or it maybe that your heat source cannot get hot enough using the cast iron pan. I'm not sure I use charcoal hopefully others will chime in soon.
post #8 of 19
Thread Starter 


I'm using Apple wood chunks for this first one.  I have seen Hickory recommended several times, I will probably try that next!  FYI, this is a 6lb butt.

post #9 of 19
Maybe use a forum search as well. I'm sure there would be at least some useful info there.
post #10 of 19

I find the wood chips work best in my propane smoker.  The chunks don't smoke as quickly or as well.  I think chunks are more for the charcoal crowd where they are placed directly with the heat source instead of over it.

post #11 of 19
Thread Starter 

4 hours in, looking pretty good. The butt is at 145 degrees and I've sprayed a couple times with an apple juice/bourbon mix. Smelling delicious.
post #12 of 19
Lookin good !
post #13 of 19

looks great!

post #14 of 19
Thread Starter 

6 hours in and the butt is looking quite delicious. I've been able to keep the temp in check pretty well so I feel confident this will be delicious! Butt temp is now at 154.
post #15 of 19
Thread Starter 

9 hours in, we're at 160 and close to being wrapped in foil. It will be a late dinner but we can't wait!
post #16 of 19

It looks very good. Since I don't see a remote I am thinking you are opening the door to much, So pb.gif If you would post this in the pork smoke or propane smoker area a lot more people would find it. It does look very tasty.

Happy smoken.

david

post #17 of 19
Thread Starter 

David,

I think I've been pretty disciplined about the door opening, but you may be right.  Will do on posting in the other areas.

post #18 of 19
Thread Starter 


It was a late dinner but turned out great!
post #19 of 19

Looks like a home run to me    Great Job

 

Gary

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