Greetings Everyone

[TimTheViking]

Just wanted to stop by and say hello. I'm brand new to this smoking thing. I just bought a Camp Chef DLX and baptized it by doing an 11 lb Boston Butt for Thanksgiving. No pressure there. It took 20 hours as my smoker temps swung wildly so we didn't eat until well into the evening. I'll be posting about that in another thread so you can look for that if your interested in helping me solve that problem.

I'm in my mid-fifties and live in SE Virginia. I work in the IT department for a public school system and been in the IT field for all my working life. I'm originally from Minnesota which should should explain my handle. SKOL VIKINGS!

 

[motocrash]

Welcome fellow Virginian.You should be able to "Tech Geek" that thing out so the temps don't swing so much.:D

 

[TimTheViking]

Welcome fellow Virginian.You should be able to "Tech Geek" that thing out so the temps don't swing so much.:D

Thanks! I have several friends in the Winchester area. Star Tannery to be exact. Beautiful area.

 

[bluewhisper]

Welcome to the board! With experience comes wisdom, Grasshopper.

As for Vikings, look up the Northern Crusades.

 

[tktplz]

Information abounds on this site. Let the Search Bar be your friend. I read up on doing a Brisket and it turned out wonderful. This weekend I'm doing 2 pork shoulders, 10 lbs each. Read up on it this last week and it's looking good after 9 hours. Meat is foiled and at 188 now. MES 30 is set to 260 for the foiled up finish to about 203 or so. Pulled Pork style. Search for your smoker and see what people are saying. Have fun and eat big!