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New guy in Kansas

post #1 of 11
Thread Starter 
I have been "grilling" for years as well as being very handy in the kitchen. I moved to Kansas four years ago and a friend gave me his old Coleman bullet smoker. I have smoked a lot of Butts in the COleman, and quite a few chickens. With some expert guidance I have made some very juicy, tender pulled pork. My family has urged me to move on to ribs, brisket, lamb, etc. The Colemen is too small to allow me to move to that level.
This week I purchased a Smoke Hollow 38 inch propane smoker. My 7 year old boy and I assembled and seasoned it last night.
The Smoke Hollow posts here were very helpful. I phoned them before purchase and voiced my concerns about temperature regulation. They assured me that I had any issues they would send free replacement parts immediately.
I checked the thermometer by immersing probe into boiling water. It measured 205F. I am thinking a 5% tolerance is acceptable?

When I began the seasoning process the temp quicly jumped to 300F. At first I was sure that I was going to have to contact the manufacturer. However, after the water heated up the temp settled down. After two hours I was able to maintain 250F with the burner set to medium. Does that sound normal??

I have two racks of spares in the fridge waiting on Saturday. My daughter wanted me to do a brisket, but I told her I wanted to do some ribs and a pulled pork before attempting the brisket.
I plan to do the spareribs Saturday using the 3-2-1 process, smoking with apple chips.
post #2 of 11
Welcome to the SMF, We are glad to have you onboard
post #3 of 11
Welcome to the SMF.
post #4 of 11


Welcome to smf, I just did some baby backs with apple chips for the smoke, and they turned out great, good luck.
post #5 of 11
welcome to the smf glad you are here ! !
post #6 of 11

Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.
Click Here it's "FREE" ... 5 Day eCourse

I Would Highly Suggest Reading these posts on Food Safety by bbally.

This thread will tell you basically everything you need to know and the man explaining it is
both a ServSafe Instructor and a HACCP Instructor.


Here you can get the 2009 USDA Food Safety Guide from his site.

How to post Qview to Forum:

When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...

Everyone here enjoys seeing the Qview so be sure to post plenty of pics...

Large ones that us old people with bad eyes can see.

For Step By Step Instructions On Posting Qview Check Out This Tutorial

post #7 of 11
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #8 of 11
Welcome to SMF. Glad you joined us.
post #9 of 11
Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview. icon_smile.gif
post #10 of 11
Glad your here, remember no qview & it didn't really happen icon_wink.gif
post #11 of 11
Howdy, welcome to the SMF!!
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