First time smoking

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

wcassell

Newbie
Original poster
Oct 20, 2013
7
10
Midlothian, VA
I've been waiting to dip my toe into the water, but finally pulled the trigger and bought a 30" MB Propane smoker.  Going to season it in the next day or two, and looking to do my first smokes this weekend.  The wife got some turkey legs that are in the freezer that I may start with, but want to experiment with some pulled pork pretty quickly.

I'm in Virginia, so the weather is perfect "hanging outside with a fire going" weather.

Love the forum so far.  Been reading for awhile and excited to get started on my own.
 

s2k9k

AMNPS Test Group
Sep 8, 2011
11,326
181
SEUSA
:welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
 

kathrynn

Legendary Pitmaster
OTBS Member
Jun 13, 2012
9,450
117
Madison, AL
welcome1.gif
to SMF!  We are so glad you joined us! 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

If you didn't read the "SMF User Guidelines" .....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
Feb 9, 2009
9,285
584
N.E. Oklahoma
Welcome to the forums!  Glad you've joined our group.  You'll find there are lots of friendly and knowledgeable folks here who genuinely enjoy helping one another.  Looking forward to your input, and just ask when you need anything...someone here will surely have the answer.

Red
 

gary s

Gone but not forgotten. RIP
OTBS Member
Jan 6, 2011
26,256
4,695
[h1]
texas.gif
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   .........
[/h1][h1]  [/h1][h1]Gary[/h1]
 

smokin phil

Smoking Fanatic
Jun 6, 2012
374
30
 
I've been waiting to dip my toe into the water, but finally pulled the trigger and bought a 30" MB Propane smoker.  Going to season it in the next day or two, and looking to do my first smokes this weekend.  The wife got some turkey legs that are in the freezer that I may start with, but want to experiment with some pulled pork pretty quickly.

I'm in Virginia, so the weather is perfect "hanging outside with a fire going" weather.

Love the forum so far.  Been reading for awhile and excited to get started on my own.
First, WELCOME!! Bunch of great folks on here that will help you with about anything, even if not directly related to smokin'! 

Second, pulled pork is GREAT to "get your feet smokey". Its hard to mess it up. A few things I would recommend: Some sort of remote thermometer, whether wireless or not. A Maverick ET 732 seems to be the remote thermo of choice, although Maverick has come out with a NEW ET-733! Maverick has a great line of thermos, and no, I don't work for them. Cooking to temp is FAR better than cooking by time. However, most any "probe leave in" thermo will serve the purpose. Keeps you from having to open the smoker and lose heat just to check temp. 

Tip #2. At least at first, foil your pork butt at about 160F-170F. It won't take much smoke flavor after around 140F anyway. Pull at 200F, wrap in towels,put in a cooler for 2 hours minimum, up to 8 hours. Trust me, it will still be hot. Then, pull away, sauce up, and enjoy!!

Happy smokin!
 

wcassell

Newbie
Original poster
Thread starter
Oct 20, 2013
7
10
Midlothian, VA
Thanks Phil,

I have a ET-732, but wish I would have known about the 733 earlier.  

Good advice on the pork butt.  Seems to be good advice.  I've been spending some time on the forums, looking at finishing sauces.  Now I'm just hungry.
 

Hot Threads

  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.