Newbie Smoker

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kcsmokefan83

Newbie
Original poster
Aug 24, 2017
20
15
Long Island, NY
Hi there!

I'm Chris from New York new to the smoking meat forum and smoking in general.  My love of all things BBQ happened a few years back when I visited my friend out in KC.  After watching a lot of food/travel shows about the BBQ out there I asked my friend that we do nothing but for breakfast, lunch, and dinner and he didn't disappoint!  Now I'm hooked!  I've had BBQ in other places (including Texas) but in my opinion KC is just the best to me.  Probably because it's where my love of all things BBQ began so nothing can compare.  Just recently my wife, knowing my love of BBQ, bought me a smoker as her wedding gift to me.  So far I've started small with wings and ribs but my God have they both been big hits with family and friends!  Now i'm hooked on smoking things myself on my 18" Weber Smokey Mountain.  

This weekend I'm going to expand into some pork butt with labor day being the big show, brisket!  Looking for any tips or hints to creating the perfect flavor. 
 
Chris, welcome to SMF!  Glad you are here and turning out food that is making family and friends crazy for what you make.  The WSM does have that affect on people.  There are lots of pork butt and brisket threads to keep you reading.  Just remember, longer is better with those two cuts of meat.  If it isn't probe tender, it needs more time.  If undercooked, they will taste dry and tough, the opposite of what you'd expect.     

Enjoy the forum!

Ray
 
Thanks Ray! I think I've read elsewhere that the rule of thumb is about 2 hours per pound at about 225-250. That sound right? I'll definitely search for some of those threads as I'm debating what rub to use if at all. I've actually seen some videos of people who say not to use rub, just use salt and pepper, and let that smokey flavor shine. It definitely seems you can find 1000 different opinions on BBQ but it seems to just come down to taste. Which is fine with me because it just gives me more reasons to keep smoking different ways! I'm so hooked on this!

Thanks again!
 
I just did 3 butts this last weekend. Definitely would use rub. I put apple juice in water pan and came out great. My favorite meat to smoke
 
Welcome . as a new member to the forum, but long time smoke and bbq guy. T he best part of being here is the monsterous amounts of info. Always remember to make good notes. Then you really start building your smoke repetoire. Have fun.
 
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