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New from NC, USA

post #1 of 15
Thread Starter 
I've been using charcoal for over a decade, just started smoking instead of grilling about 6 months ago. Why did I wait so long? Just received my 22 inch Weber smokey mountain from
post #2 of 15

Welcome to the site Dave.  Congratulations on your new kettle and smoker.  Those are both great choices.


What do you plan for your first smoke?

post #3 of 15
Welcome Dave. Another newbie here also. Where in NC? I'm just outside of Concord.
post #4 of 15

Welcome to the site. Great people and info on this site.


Also from NC near Lexington

post #5 of 15

:welcome1:To SMF glad to have you on board. Take the time to read Initial Greeting on the Home page it will help you to navigate the sight and there is also a search on the top of Home page to assist you. Enjoy your new toys.

post #6 of 15

Welcome this is a great site you wont find a better site for info just ask about something and

you will get dozens of answers.

post #7 of 15
Thread Starter 
Thanks guys, I'm in Leland which is right outside of Wilmington. I've had this kettle for a year now, been usin it to smoke for 6 months. The ash pan was too small, so I cut down a metal 5 gallon pail to fit on the shelf underneath. Now I only have to empty it once a month. I'll be doing a 🐷 shoulder and rack of ribs tomorrow on the WSM.
post #8 of 15
Thread Starter 
Quick question, while smoking do ya'll pull the meat off the smoker as soon as it hits the target internal temperature or let it go for a few minutes. Doing a pork shoulder tomorrow for pulled pork sandwiches during football sunday. I'm shooting for 195° internal temp.
post #9 of 15

I pull with in a few minutes and allow to rest before doing anything else to allow the juices to settle If you carver or pull to soon you will lose juices. My .02 worth

post #10 of 15

Welcome to the forum, I'm also from NC, in Charlotte.

post #11 of 15
Thread Starter 
Oh yeah, I always allow it to rest. Resting even makes a difference on burgers.
post #12 of 15

Welcome to SMF Dave and were glad to have you aboard.  I would take the butt to 195 for slicing. For pulling i would take it to 205-210. Sometimes at 195 they will be harder to pull. Butts are forgiving when it comes to temps. They wont dry out with the higher IT


Good luck and happy smoking




ps. dont forget to fill out your location in your profile

post #13 of 15
Welcome from SC. It's really good to have you on this great site. I may be a little late, but Joe from Raleigh got you spot on. A good IT for pulled pork is 200-210*. When you get to the stall at around 165*, you may want to wrap the butt and put about 1/2 cup of apple juice in the foil. Wrapping will to push through the stall. The apple juice will add moisture and the acidity of the juice will help with tenderness.

You will enjoy your WSM. I had one for about 5 years and really liked it. It's very user friendly and will give you some great food.

Good luck and keep on smokin'. Don't forget to post some pice of your cooks. Joe
post #14 of 15

Thanks  for the pint I appreciate it.

post #15 of 15

Sorry for fat finger I meant point not pint however that would be OK too and thanks again for the second point it is appreciated.

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