Hello From Utah

Discussion in 'Roll Call' started by erda, Oct 14, 2011.

  1. erda

    erda Newbie

    Hello to everyone,

    I just ran across this site by accident and am really happy that I did because I have a lot to learn. I have been BBQing and grilling for a number of years but am just cutting my smoking teeth.

    I decided to start with pulled pork for my first project. The first one, Boston Butt,  turned out good except I over seasoned it and it came out a bit salty. I had to actually rinse the meat in order to eat it. The second try (Picnic)....tasted good but was not tender at all.

    I haven't smoked my third yet  but I have decided to stay with the Boston Butt. I have high hopes that it will turn out great after finding this web site.

    This is what I'm working with: Smoke Hollow Charcoal/ Gas Grill Model 47180T

    I have a ton of questions and will try not to over ask them.
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Welcome to the SMF family.  You'll learn most of what you need to know hanging around here.  PP is one of the easiest things to master.  Just follow a few simple guidelines:
    1. smoke between 225-250*,
    2. ride out the stall no matter how long it takes and how much you want to panic,
    3. smoke to temps and not time
    4. foil at 165*
    5. take to 190* if slicing, 200-205* if pulling
    6. wrap in towels and place in a cooler for a minimum of an hour.
     
    Last edited: Oct 15, 2011
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    [​IMG]
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!

    What James said!
     
  5. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Welcome to the forum

    We like questions so feel free to ask away.  If you want a great, reliable rub check out Jeff's rubs to get you started.  Keep track of the ingredients when you start making your own rubs and sauces, that way you can adjust them.  It's also important to be consistent with how much rub you use on your meat.  Most of us like to do a fairly heavy dust  and then rub in with our hands when doing butts and briskets.

    Remember when cooking low and slow there is a lot of flexibility in seasoning, foiling, serving just about everything.  Just follow some basic rules and knnow that the food you eat and serve your friends is both safe and delicious.

    Good luck,  we are glad you decided to join us,   ask lots of questions and post lots of Qview

    Al
     
  6. smokyjeep

    smokyjeep Fire Starter

    Welcome to SMF from another Utah'n
     
  7. Welcome to SMF, there is a ton of info on here and all the folks are great.

    Only thing I can tell ya to remember above all else is: [​IMG]

    I only post things now that I remember to take pics of. Only cause my mind slips alot

    and I forget about the view.

    Happy Smokin'

    Mike
     
  8. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  9. erda

    erda Newbie

    Thanks for the warm welcomes.

    I do have a few questions after reading through some of the posts; when you are monitoring the internal temperatures are you opening the lid and sticking the pig every few hours or do you leave the thermometer in the meat the whole time? If so what kind do you use?

    I'll leave it at that for now and will continue reading. Thank again.

    smokeyjeep were abouts are you in Utah?
     
  10. Welcome to SMF.

    The ET-732 Thermometer in my opinion is the best. It will monitor the meat and cooker temps up to 300' away.
     
     
  11. erda

    erda Newbie

    For my next Boson Butt I have a few things that I have picked up. An apple chipotle brine and a pulled pork rub. Both are from Cabelas, not sure how they will turn out but I am willing to give them a try. I have never used a brine before so I'm not sure what to expect.

    The wood that I have been using is apple wood, peach wood and little hickory. The apple and peach are for my orchard that I skin then throw them in the fire box. Is this acceptable or do I need to let them dry out a bit?
     
  12. erda

    erda Newbie


    Thanks I will look into getting one of these
     
  13. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Good luck and good smoking.
     
  14. smokyjeep

    smokyjeep Fire Starter

     
  15. sound1

    sound1 Smoking Fanatic

    The ET-732 is the way to go on the temp...Like Butts said, every time you open it up, it costs you time and valuable TBS
     
  16. erda

    erda Newbie

    Now with the smoker that I have do I need to add a container of water? I've read that some people use this method....

    What is TBS?
     
    Last edited: Oct 15, 2011
  17. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    [​IMG]    the guys above just about cover it for you.

                     The ET-732 is great !!!  love mine . I walk 3 block away and it was still reading the temp on the smoker

                      free E-Course!!!  is a must. Help alot when I started smoking . also read all the Newsletter. Lot of good info in them.

                      Jeff's recipes. Worth every penny for them.

                      "if your looking your not cooking"

                       dont forget the Q-Views, We love food porn  [​IMG]
     
  18. erda

    erda Newbie

    Ha ha....thanks
     
     
  19. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Erda, you have some very sound advice on temps. and cooking;just remember the 'Matra'-"If you're lookin', it ain't cookin'"[​IMG]

    Have fun and......
     
  20. erda

    erda Newbie

    So the only difference between the ET-73 & the ET-732 its the distance...correct?
     

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