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noob from Colorado

post #1 of 6
Thread Starter 

Hi everyone. I'm Nate from Fort Collins Colorado. I've had a 30" Masterbuilt electronic smoker since November of 2015. I've been smoking pork shoulder for pulled pork mostly using apple wood chips. As I learn more I plan on moving to brisket. I had no idea smoking food would be so addicting and fulfilling. I look forward to learning from and contributing to the new community.

post #2 of 6

Welcome to SMF, Nate!


Glad to have you aboard!



post #3 of 6

texas.gif  Good afternoon and welcome to the forum, from a sunny and warm  day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #4 of 6

Hi Nate, Glad you are here.  I'm Cliff, aka Worked_the_World,  south of you in West Denver in the Ken Caryl area.  My son-in-law has an electric Bradley smoker.  I have a small offset New Braunfels, pretty modified.  Looking forward to sharing smoking experiences.  


Let's check out any effects of 5000 ft. elevation.  

post #5 of 6
Thread Starter 

Thanks man. I'll be doing my first smoke since joining mid next week. I plan on doing a 9 pound whole pork shoulder. Injecting and rubbing and doing a finishing sauce when it comes out. I'll probably use apple chips as well. Just have to figure out what time I am tossing it in. I was thinking of throwing it in the middle of the night and just pulling an all nighter so I can monitor and see how it goes. I've never done one this big before.

post #6 of 6

You might consider cutting the pork shoulder into two parts.  A hack saw works well to cut through the bone.  The two pieces cook a little faster and give you more surface to make that bark.  Good luck.  

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