New member intro! I'm a born and raised Brooklynite who recently moved to the burbs of Northern New Jersey (Montclair area to be exact.) With my newfound space I decided to get into the smoking life. I've always been a charcoal griller as I had a roof terrace in Brooklyn, but never really did the long smokes before.
I just purchased a 30" MES and an A-Maze-N pellet smoker after realizing that I needed to replace the wood chips every 30 minutes in the MES. I've learned enough from these forums (and from my first smoke) to know to not use the water pan (so much condensation on my first smoke) and to pull out the chip loader and open the vent the whole way. Beyond that I'm all ears.
I've done 3 smokes so far, ribs, pork belly and a pork shoulder. The ribs and pork belly were 5 hour smokes, and to be honest, I thought they weren't tender enough and probably needed more time. The pulled pork went for 15 hours and came out great.
I have so many questions, but I'll cruise the forums to find answers before I start repeat posting. Thanks all!