Good Afternoon everybody!

[tmmccloud]

Hello everyone, my name is Terry and I reside in the miserably hot south, florida to be exact. I am just getting in to the smoking side of outdoor cooking and lucky for me, I found this website. I have done many searches on here and decided I would introduce myself. So far my specs, for tools of the trade are as follows:

 MES 30, new generation, (digital thermostat control on top)

 Maverick ET-733 Thermometer

 AMNPS w/ hickory and some other blend.

So far all I have tried is Beef Jerky (160* for many hours) and it turned out alright. I think I was not supposed to leave the AMNPS in there the entire time (7hrs?) as it resulted in a very very smoky jerky. Presently I am smoking a 8lb Pork Butt following "BearCarvers" step by step tutorial. Having a few issues with it however, I put it in at 7:30am and it is now 12:15 and I just inserted the probe, internal temp is only 133, it has been smoking at 220* since 7:30. Did I mess up and cross in to the "danger zone?" 

Thanks Guys, Glad to be here and hope to eventually be the guy answering other peoples questions.

Have a nice evening.

 

[cmayna]

Welcome to SMF.   Be prepared to no longer having a personal life, once you start surfing this place.  It's very addictive.

 

[gary s]

  Good afternoon and welcome to the forum, from a nice partly sunny day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

[one eyed jack]

Welcome Terry.  Enjoy your venture into the smoking habit.

I have had butts take nearly as long to get their IT up.  I wouldn't worry too much about it.  (I do leave my therm probes in full time, and keep track of what it is reading).

I would raise my smoker temp up to at least 225*, and I don't fret much if it goes to 250*.