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

New to this

post #1 of 7
Thread Starter 

Hello! I'm Shane Beers, I live in Southern California and have been an avid fan of great BBQ and smoked meat!  I lived in Atlanta, GA and Huntsville, AL for quite some time so I'm quite familiar with good southern BBQ.

 

I have a 30" Masterbuilt smoker and a Smoke Hollow gas/charcoal combo grill.

 

I just broke in the Masterbuilt this last weekend with a small 4lb pork butt and a rack of spare ribs, the result was tasty, but I think I'll be doing some tweaking to cook times a little.

 

Look forward to talking with you soon!

post #2 of 7

Hi Shane, welcome to you.

If you don't already have one a very good investment

is a good thermometer.

The ones that come on most smokers are pretty big pieces of trash.

The ribs require a little testing with a toothpick, when it goes into them in the thickest

part with pretty much no resistance, they're done.

The butt you would want to cook by internal temperature.

I don't want to tell you something wrong, so I'll let you do a little reading.

Go up to the search put in spare ribs, 'cause it depends on whether you want

pulled pork or a slicing roast.

Or just jump out into the forums and scroll down to pork and ask away.

Enjoy and remember pictures are good things.

 

               Ed

post #3 of 7

Welcome to the board! I was on a business trip to Huntsville, specifically Redstone. The missiles etc. were neat to check out but I was looking at the hills around town wishing I had time to explore them.

post #4 of 7
Thread Starter 
Quote:
Originally Posted by Gearjammer View Post

Hi Shane, welcome to you.
If you don't already have one a very good investment
is a good thermometer.
The ones that come on most smokers are pretty big pieces of trash.
The ribs require a little testing with a toothpick, when it goes into them in the thickest
part with pretty much no resistance, they're done.
The butt you would want to cook by internal temperature.
I don't want to tell you something wrong, so I'll let you do a little reading.
Go up to the search put in spare ribs, 'cause it depends on whether you want
pulled pork or a slicing roast.
Or just jump out into the forums and scroll down to pork and ask away.
Enjoy and remember pictures are good things.

               Ed

Thanks for the tips, I'll invest in a good thermometer, any good recommendations on thermometers?
post #5 of 7
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post

Welcome to the board! I was on a business trip to Huntsville, specifically Redstone. The missiles etc. were neat to check out but I was looking at the hills around town wishing I had time to explore them.

Thank you for the warm welcome! Yeah, Redstone Arsenal is cool place to visit! My father was stationed there in the US Army, so I spent on of time at Redstone!
post #6 of 7

Welcome to the forum.

 

As for the therm. A lot of us use a maverick 732 or 733.

 

Al

post #7 of 7
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

Welcome to the forum.

As for the therm. A lot of us use a maverick 732 or 733.

Al

Thanks, I'll take a look at them!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to this