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- Users: Big Fletch 111
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The First Smoke
Ten hours resting just put on four hours So I just finished up my first smoke. Other than learning just how closely I need to keep an eye on the temp, it was a success. The pork shoulder, removed from smoker at 201 degrees internally, is resting quietly waiting for to be pulled. Here are...- Big Fletch 111
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New to the Forum. New to Smoking.
Hey, thanks everyone. I have been sufficiently warned. By the way, from just northeast of Louisville, Ky here.- Big Fletch 111
- Post #10
- Forum: For New Members
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New to the Forum. New to Smoking.
Thank for the welcome! They got me a large bad of Cowboy hickory and oak lump charcoal. Is that good? As for temp gauges, I have a Thermoworks dual probe on order.- Big Fletch 111
- Post #5
- Forum: For New Members
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New to the Forum. New to Smoking.
Hey everyone! Been reading through some of the posts. Interesting stuff. I am brand new to smoking meat. My family got me a new smoker yesterday for Father’s Day so I am going to give it a shot. Not a fancy smoker - they got me the Char-Broil 40” Offset. It should serve as a good starter...- Big Fletch 111
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- Replies: 9
- Forum: For New Members
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