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Howdy from NC

post #1 of 10
Thread Starter 
Hey all I am Jeremy from Clayton, NC. I am a transplant from NY who was shown the wonderful ways of BBQ. One day I decided that I wanted to make this stuff for myself and bought a Smokin' Pro charcoal smoker. It is a great piece of equipment to start, but I am thinking about getting a gas smoker to maintain better heat.

As far as my experience goes, I guess I am still a Novice. I have doing this off and on for about 1 1/2 now and have only dabbled in Butts and Ribs. That's what makes me and the family happy though so if it ain't broke then don't fix it.

The biggest complement I ever received was from a thoroughbred southerner who once tell me that the pull pork I made was the best they ever had!

I personally do not use the foil method for my butts like I have seen described on here but I may try that tomorrow for my first annual BBQ party (with many more to come!).

I look forward to chatting with you all in the future!
post #2 of 10
Welcome Howdy lol, You are at the right place,fun loving people here with a lot, and I mean a lot of knowledge. Just ask and thou shall receive.

post #3 of 10
Welcome to SMF..and hang with the charcoal/woodie. That's what all the propane folks eventually get anyway...heh. Well, till they get lazy anyway.

Enjoy and read, and if ya can't find it here..ask! Keeps us feeling useful yanno...
post #4 of 10
Welcome. Try the foil my friend. You'll see the light. Good smokes.
post #5 of 10
Welcome to the smf ...................Great to have you here and remember we like pics................
post #6 of 10
Welcome Jeremy! Good luck with your smoke tomorrow.PDT_Armataz_01_34.gif
post #7 of 10
Welcome aboard! I look forward to some Qview/pictures of your upcoming smoke.
post #8 of 10
Welcome Jeremy to the best smoking forum on the net. If you try the foil tomorrow on the butt, it will be the best you ever did. You can add a finishing sauce to make it even better. I'm sure you know to smoke the butt to 205 in you want to pull it. Well you don't really have to pull because it will just fall apart.

Good luck tomorrow and welcome

post #9 of 10
Thread Starter 
I got the rub ready its a simple yet spicy rub with cumnin and paprika (garlic, black pep, and sugar as well) along with a cajun base season. It goes well with the mustard I rub the meat with giving it a spicy/sweet mix.

The ribs I plan on using the rub (no mustard or mooseterds as I call it) as well as an apple juice/Jack D mix.

I plan on starting at 4:30am and people call me crazy for starting dinner at 4:30 am, but I want this butt to be done by 6 so....

I will throw the ribs on around 12 pm and use the 3-2-1 (or 2-2-1) method with foil believe it or not!

I will have to postpone the gas smoker for now though...the wife like the charcole flavor too much! :-)
post #10 of 10
Welcome Jeremy, you've found the best smokin' site on the net, SMF that is.
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