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Hi All from North Carolina

post #1 of 11
Thread Starter 
Hi All,

I am a new smoker from North Carolina! This is a great forum with many great folks and a ton of great info!

My first smoker (that I just retired) was a flower pot smoker made from two huge 18 inch pots and heated with a 1000W single eye burner. I modded the burner to be full on all the time by hot-wiring it straight to the power plug. I managed the temps by adding or subtracting extension cord. It would hold a perfect 220 for as long as I put the power to it :-) Used a cardboard box as a wind break... cheap and worked like a charm in 30 degree weather with snow on the ground!

In that smoker, I only did butts with Hickory. Did as much as 15 pounds of butt at a time between two different butts. All of the butts were cooked to an IT of between 200 and 205 and were fantastic.

Here is a pic of the last butt I pulled off that smoker:

I always serve a finishing sauce with my Butts in the tradition of Eastern Style NC BBQ. Lots of vinegar, a little sweet, a little salt, a little bite, no tomato or mustard of any type. Really really simple. I mopped my first butts but eventually stopped doing that.. no rubs either... I'll try a rub one day, but so far, I tend to like a lot of smoke :-)

Last week, I got a MES 30" for my birthday and have smoked with it 3 times already.

First smoke was 2 butts and a rack of BB's. Here is a pic of the BB's:

Smoked them nekkid for 4 hours @ 220 then for the last hour added on a bottled sauce and let them go till they poked real easy with a toothpick. They were good, but next time, I'll cook them a little longer and will probably foil them and do the 2-2-1 method...

Here is another pic after they were plated with a little slaw:

The slaw is really simple too... Packaged cabbage mix, couple big spoons of Miracle Whip and a little sugar... sometimes I'll add a few squirts of my finishing sauce if I feel like a little more twang....

Smoked a rack of spares next.... sprinkled on a little kosher salt and then smoked them to 160 IT then added sauce and cooked for another hour. Way too much smoke... will definately try the 3-2-1 method next time. I did not do the St. Louis cut on them this time, but will next time for sure!

Here is a pic of the spares:

This pic was shot BEFORE I sauced them for the last hour.

Today I smoked a butt. I used Apple wood for the first time. I really like the taste of the apple wood. I wasn't for sure if I would, but I did. After all, I am from the land of Hickory smoked BBQ...

sorry.. no pics of this last smoke...

Thanks for viewing and again, this is a great forum and I look forward many more posts.

post #2 of 11
Welcome, and good luck with the MES.
post #3 of 11
Welcome to SMF Mick. Sorry about no pics of last smoke?? Wow! This qview looked pretty awesome. Congrat's on the MES. Enjoy it & your time here & I will be looking forward to more of your posts & qview.
post #4 of 11
Welcome to the SMF Mick, We are glad to have you onboard
post #5 of 11
Welcome to the SMF, and congrats on the new MES. Nice of you to share the Q View, looks great. It's all good my friend.
post #6 of 11
First off welcome Mick to SMF. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction
post #7 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 #8 of 11
Welcome to the SMF forum, You came to the right place. Good people and good info.
post #9 of 11
Thread Starter 

Many Thanks!

Many Thanks all for the kind welcome!

#1, yes, this is an addiction... I kinda feel like a story I heard once... if I recall it was about BB King... someone asked him why at his age, he was still performing. He simply said, I have yet to play the perfect note! Me thinks smoking will become the same way... I will keep smoking till I get the perfect smoke...

#2, I look forward to reading and posting as often as I can to learn as much as I can... I'm not afraid to mod whatever I have to make it whatever I want...

Again, Thanks all!!!!

post #10 of 11
Welcome to SMF! That's some good lookin' Q.
post #11 of 11
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.
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