or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi all
New Posts  All Forums:Forum Nav:

Hi all

post #1 of 5
Thread Starter 

Just dropping a hello to all.

I received a MES for my birthday this month and have been checking posts here to get me started. Wow this is a mouth watering forum to read through.

I pre-seasoned the smoker on Friday and today I'm smokin' a butt ;)

Followed recipe directions from here and am waiting for it finish by 6pm for dinner.

thanks all!

post #2 of 5

Welcome to SMF from Kent Island Md

post #3 of 5

texas.gif  Good afternoon and welcome to the forum, from a cloudy, windy and warm day in East Texas. Lots of great people with tons of information on just about  everything .

 

Gary

post #4 of 5
Thread Starter 

Well, we ate just after 7pm. The butt was taken out at 184*. Family was getting hungry :wife:

I decided to do some mac&cheese from the Dadgum cookbook also some Kroger coleslaw(not to good) & Vlasic pickles.

I used Stubbs wood chips, Oak, Hickory and Apple. I added chips about every 45min-1hr for about 5hrs

Cooking time was approx 13 1/2 hrs I never got the butt to 195*-205*

Family wolfed it down though from hunger or delight not sure, they say they loved it!

 

 

 

 

 

 

post #5 of 5

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Hi all