Hello From Utah

[erda]

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.

 

[adiochiro3]

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.

 

[africanmeat]

 

[SmokinAl]

   Glad to have you with us!

What James said!

 

[alblancher]

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

 

[smokyjeep]

Welcome to SMF from another Utah'n

 

[ptcruiserguy]

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: 

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

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

 

[erda]

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?

 

[rubbin butts]

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?

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.
 

 

[erda]

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?

 

[erda]

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. 

Thanks I will look into getting one of these

 

[venture]

Welcome aboard!

Good luck and good smoking.

 

[smokyjeep]

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?

I'm from Sandy area. On the meat thermometer, I use a digital with a wired probe. That way you can keep an eye on the progress

without opening the smoker. Each time it's opened, it takes 0:30 to get back up to temp. Happy smoking!

 

[sound1]

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

 

[erda]

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?

 

[jrod62]

   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 

 

[erda]

Ha ha....thanks
 

   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 

 

[oldschoolbbq]

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

Have fun and......

 

[erda]

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