Another newbie

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

Gary

Welcome from SC. This is a great site with lots of good folks who are always eager to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and good smokin', Joe

Hello all. I'm new to smoking also. Using an offset vertical charcoal smoker I've done two slabs of ribs and a whole chicken to perfection. Awesome bark on the ribs and mouth watering tenderness. I've just completed my first Boston butt and tried the advice of a friend by leaving the butt in a shallow roasting pan the whole time. 16 hours later butt was so tender I couldn't even pick it up to remove from smoker. I had to slide it foil pan and all on to a cookie sheet to get into the house. I think next time I will not use foil pan although it did allow butt to cook it its own juices. I think I will prefer a bark on the entire butt next time. What's your thoughts?