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New to smoking

post #1 of 8
Thread Starter 

My name is Mark and I live in Arizona about an hour Southeast of Phoenix. I recently bought a Brinkman Smoke'N Pit for my first smoker. Just getting around to using it today. This is something that I've always wanted to do and I'm glad I finally am. I have a pork butt on it right now and it smells pretty delicious. Only time will tell.

post #2 of 8
You don't need a grill, just put it outside on the concrete....I spent 15 long years in Mesa...Welcome to the site...
post #3 of 8

texas.gif  Good evening and welcome to the forum, from an  overcast and hot  day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

post #4 of 8
Welcome, glad ya joined us !
post #5 of 8
Thread Starter 
Quote:
Originally Posted by inkjunkie View Post

You don't need a grill, just put it outside on the concrete....I spent 15 long years in Mesa...Welcome to the site...

 

Probably would have cooked faster on the concrete instead of the smoker today, was about 110* outside.

 

Quote:
Originally Posted by gary s View Post
 

texas.gif  Good evening and welcome to the forum, from an  overcast and hot  day here in East Texas. Lots of great people with tons of information on just about  everything. 

 

Gary

 

I would have loved some cloud cover today.

 

Quote:

Originally Posted by WaterinHoleBrew View Post

Welcome, glad ya joined us !

 

Thanks!

post #6 of 8

Welcome to the site Mark and congratulations on your new smoker and smoking adventure.

 

How did the butt turn out?

post #7 of 8
Thread Starter 
Quote:
Originally Posted by One eyed Jack View Post

Welcome to the site Mark and congratulations on your new smoker and smoking adventure.

How did the butt turn out?

It turned out good, I think. Took a couple hours longer than I anticipated. I don't think the temp gauge is accurate on the smoker and I was cooking at a lower temperature than I thought.
post #8 of 8
Quote:
Originally Posted by brocksdad View Post


It turned out good, I think. Took a couple hours longer than I anticipated. I don't think the temp gauge is accurate on the smoker and I was cooking at a lower temperature than I thought.

 

Good to hear that it turned out good.  I figure 2 hours per pound on butts,  (Smoking @ 225* - 250*), and on some, that's not enough.

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