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Howdy from Louisville

post #1 of 13
Thread Starter 
Hi everyone,
Brand new to the world of smokers! My brother in Omaha has raved about his smoker for a while, so this Christmas I thought it was time to join the fun.

I'm the proud owner of a brand new Master Built Electric Smokehouse. I just finished my first effort - a 4 lb. Boston Butt that turned out very nice, although I probably took it off a little early.

Looking forward to many more tasty meals!
post #2 of 13
Welcome to this awesome site. You will find several helpful people with their knowledge and recipes. Any pics you can upload about your smoke? We love pics here! Whats your name?
post #3 of 13
Welcome to SMF Dunnski!!! The MES has quite the following here so you should be in good company. Enjoy the forums.
post #4 of 13
Hi Dunnski! Glad you joined us. You'll find a lot of information here and several MES users too if you have any questions. Ask any questions you have, we like questions and pictures.
post #5 of 13
Thread Starter 
My name's Chris. I intended to take pictures but forgot about it until there was nothing left but a carcass. Really wasn't very attractive at that point. icon_cool.gif
post #6 of 13
Welcome to the SMF.
post #7 of 13
Welcome to SMF! Glad you found us!

Take care, have fun, and do good!


post #8 of 13
Welcome to SMF Dunnski! Pick up a good thermometer and you'll never have trouble with your butt, or any other cut of meat- again! Temps NEVER lie. But thermometers can... probe placement is critical to accurate reads.

Enjoy your time here!
post #9 of 13
Welcome to the forum. Nice to have you.
post #10 of 13
Welcome to SMF. This is THE place to be.
post #11 of 13


Welcome to smf be sure to check out the 5-day ecourse it is very helpful!!!!!!!!
post #12 of 13
Thread Starter 

Smoke #2

Thanks for the welcome, everyone!

Alright, my second effort tonight was better than my first. Four pork chops, about 1" thick. I brined them for about 8 hours in a water, apple juice, salt, pepper and garlic concoction then smoked them for just under 3 hours at 230 degrees. They were a tad dry - probably could go down a few degrees, but still really tasty!

Pic here.
post #13 of 13
Hey Chris........welcome to the SMF! You can't beat a good digital read meat thermometer. It will keep you from taking your meat off too soon.
Looks like you got the hang of things so far. Looking forward to see some of you cooking and smoking adventures.
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