new to smoking and to site

guanz

Newbie

Original poster

Mar 26, 2015

4

10

• Mar 27, 2015

• #1

So I'm going to smoke my second round of ribs this Sunday in St. Paul, MN. Last fall I used a decade old weber bullet smoker that did the job but was very frustrating. I bought a masterbuilt pro vertical box style from home Depot figuring this will give me a decent chance for success. I added a new gasket to the doors after reading a few places that this model may need a little help. I have a decent grasp of what I'm doing for the ribs (going to try it and see what happens) but what about sausag? I bought sausage links from a butcher and was wondering how to cook them to avoid any of the bad contaminates I have read about. Not sure about "cured" vs. not. Is the sausage I get from a butcher already cured when they put it in casing? May just throw on grill...Either way looking forward to a summer of learning and good eats. Thank you way in advance for this.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Mar 27, 2015

• #2

  Good evening and welcome to the forum, from a nice and warm day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• Mar 27, 2015

• #3

Welcome Guanz! :welcome:
Good luck with the ribs!

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Mar 28, 2015

• #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.
David

 

guanz

Newbie

Original poster

Thread starter

Mar 26, 2015

4

10

• Apr 6, 2015

• #5

So I got my ribs done, they were pretty darn good. I used cherry for wood and liked the mild taste. I didn't use a rub. Just wanted to taste the smoke flavor. Wanting to try a pulled pork next. Any suggestions on what cut I should try. Been reading on flavors, might try a N. Carolina style...

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 6, 2015

• #6

welcome. Any Boston Butt or Picnic Shoulder for pulled pork will do. Just wondering what you didn't like about the WSM you downgraded from?

 

guanz

Newbie

Original poster

Thread starter

Mar 26, 2015

4

10

• Apr 6, 2015

• #7

thanks timber jet for advice. The original weber I used last year was just old and beat up. I got it from my father in law who hadn't used it in a very long time. Main problem was that lid wasn't round any more. More of a octagon. It needed to be replaced.

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Apr 6, 2015

• #8

Welcome guanz, it's good to have you here. A boston butt is a great cut to start out with. It's not expensive, not hard to cook, very forgiving and tastes great. Look on here for Gary S methods and several others that are spot on for cooking. Good luck, Joe