or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to site and Smoking
New Posts  All Forums:Forum Nav:

New to site and Smoking

post #1 of 17
Thread Starter 
Hello from Okoboji Iowa! I'm brand new to smoking. I just bought my first electric smoker on a Black Friday special and had to put it away for the winter as soon and I bought it. Now it's spring and I can finally get to my garage and am ready to smoke some meat!!
post #2 of 17

Well, let's git 'er done.

Welcome Rich, you're gonna love smoking.

 

Keep on smokin'                                 Ed

post #3 of 17

Welcome to the site Rich!  Can't wait to see your smokes!

 

Mike

post #4 of 17

Welcome Rich!

You, like me, will soon be addicted to this site with all the great people and help AND your new hobby of smoking meats!!

welcome.gif

post #5 of 17

:welcome1: to SMF!, Rich

 

Glad to have you aboard!

 

Al

post #6 of 17
Welcome from SC. It's good to have you on this great site.
post #7 of 17

12 lb Boston Butt
Slow & low
220 degrees 11 -12 hrs
Mesquite or Hickory usually
No water in pan.......wood unsoaked
Weber Smokey Mountain
Bone pulled like it was in butter
post #8 of 17
THANKS FOR THE WELCOME GANG
post #9 of 17
post #10 of 17
Quote:
Originally Posted by mike5051 View Post

Welcome to the site Rich!  Can't wait to see your smokes!

Mike
post #11 of 17
Quote:
Originally Posted by Gearjammer View Post

Well, let's git 'er done.
Welcome Rich, you're gonna love smoking.

Keep on smokin'                                 Ed
post #12 of 17
Nice Butt, lol
post #13 of 17
Quote:
Originally Posted by Smokey Rich View Post

posted a few
post #14 of 17
Quote:
Originally Posted by Smokey Rich View Post


12 lb Boston Butt
Slow & low
220 degrees 11 -12 hrs
Mesquite or Hickory usually
No water in pan.......wood unsoaked
Weber Smokey Mountain
Bone pulled like it was in butter

That looks awesome!  What was the IT of the butt and the outdoor temp?  My last 10 lb butt took over 20 hours.  Nice smoke!points1.png

 

Mike

post #15 of 17
Quote:
Originally Posted by mike5051 View Post

That looks awesome!  What was the IT of the butt and the outdoor temp?  My last 10 lb butt took over 20 hours.  Nice smoke!points1.png

Mike
I wanna say IT was 165/168 . Pulled real easy with my claws. Think outside temp was in the 50's Maintained 220 degrees the whole smoke. The key was to wrap it in foil, then a large bath towel and place in a small cooler for 1 1/2 hrs or so........was awesome.
post #16 of 17
Quote:
Originally Posted by Smokey Rich View Post

I wanna say IT was 165/168 . Pulled real easy with my claws. Think outside temp was in the 50's Maintained 220 degrees the whole smoke. The key was to wrap it in foil, then a large bath towel and place in a small cooler for 1 1/2 hrs or so........was awesome.

Our Easter Ham as of 9:00am this morning. Was a 22 pounder but got out the old cross cut saw and cut it down to 12 lbs. Cherry wood with to small Hickory chunks. No fluids in pan. Will top it with a Cherry/Pineapple glaze.
post #17 of 17
Quote:
Originally Posted by Smokey Rich View Post



Our Easter Ham as of 9:00am this morning. Was a 22 pounder but got out the old cross cut saw and cut it down to 12 lbs. Cherry wood with to small Hickory chunks. No fluids in pan. Will top it with a Cherry/Pineapple glaze.

That ham looks amazing too!  You are rocking it!  :xrocker:

 

Mike

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to site and Smoking