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New Old Country BBQ Wrangler

post #1 of 16
Thread Starter 

New to the forum. Purchased an Old Country BBQ Wrangler model stick smoker.

 

Looking forward to learning from all of you "professionals".

 

Sitting in the mancave working while the smoker is curing!

post #2 of 16
Thread Starter 

Wanted to add I live in Flower Mound TX. been a griller for years ans decided it was time to start smoking meat. was able to get temp up to 325. for the seasoning of the grill. Nice TBS now out of the chimney!

 

Looking forward to smoking some pork later today.

 

Please let me know if I should let the smoker cool down after seasoning before I start smoking the meat or can I get the temp down to 225*250 and go ahead and start the smoking?

post #3 of 16

Welcome to the board! "Flower Mound" is a very inviting town name.

 

Offset stick burner here, too. If you're not in a particular hurry, run the seasoning and let it cool enough that you can inspect it with goggles, a lab coat, and clipboard.

 

Check the link in my sig to see how I've been playing with my rig.

post #4 of 16
Thread Starter 

Flower mound is a great place to live, been here for 14 years now. From NC originally and looking forward to making some NC style pork. Hard to find it here in TX the BEEF capitol of the world.

post #5 of 16

A few years ago I had a job that sent me to commissaries on military bases in the south and east, so I took the opportunity to check out all the local foods like mom-and-pop bbq shacks. I loved it! I like how the southern Q doesn't hit you over the head with smoke and sugar, and how you get a glass of iced tea without asking for it.

post #6 of 16
Thread Starter 

Sweet tea!

post #7 of 16

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

 

Gary 

post #8 of 16
Thread Starter 
Thankd Gary. Cool and cloudy here in north Texas no rain...
post #9 of 16
Thread Starter 

OK i have been reading in diff threads. I keep seeing differnt temp guidlines for a por4k shoulder. from 170 tgo 205?

 

Why such a large difference?

 

Any help would be much appreciated.

post #10 of 16

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 #11 of 16
Thread Starter 

Thanks! I guess I will go with the fda temp to start.

post #12 of 16
Thread Starter 
Duplicate post
Edited by scubamurr - 12/12/14 at 9:06am
post #13 of 16
Thread Starter 
The rain shower setup.
Edited by scubamurr - 12/12/14 at 12:28pm
post #14 of 16
Thread Starter 

post #15 of 16
Thread Starter 

 

4 hours in and 120 degree IT.

post #16 of 16
Thread Starter 


Pork loin turned out well. Still waiting on the butt to get to temp.

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