Hey hey from orlando!

[jeffcarr]

Hello, my name is Jeff. I'm a 19 year old student and l love to grill! I've been floating around checking forums every now and again and finally decided to just sign up! I got some big plans for an 8 pound pork shoulder (boston butt end) and i was wondering if anyone had any thoughts on what kind of wood i should use! I was thinking about using hickory and apple wood together. I have cherry wood and jack daniel's oak chips available to me as well. Let me know what you guys think.

 

[bmudd14474]

First off welcome to SMF. Glad to have you here. Check out the 5 day ecourse is you havent already.

As for the pork I like Hickory with Cherry mixed in.

 

[triplebq]

You will be amazed if you use the Jack Daniels charcoal with chips in it . But I mostly use hickory here in Texas . Welcoem to SMF < Home of the FATTIE < ECB < 5 Day eCourse , mostly good folks , evoo , MES and Qview . Hollar back with your Qview . MY name is Buddy bfrom Mesquite Texas

 

[mballi3011]

First off welcome Jeff to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[irishteabear]

Welcome to SMF, Jeff. Glad you joined us.

 

[hocus smokus]

Welcome Jeff! I'm from Merritt Island, so I guess we're practically neighbors :)
Hickory and Cherry or Apple would be great for that Butt.
Make sure you smoke it all the way up to at least 195 degrees and you'll be good to go.
Let me know when it's getting close to being done and I'll bring the Beer :)

 

[jjwdiver]

Welcome to SMF! Glad you decided to join up. Make sure that whenever possible, take lots of pictures of before, during and after - we call in Qview and we all like to see what's happening with smokes.

Hocus... my sister-in-law lives in Merrit.

 

[seenred]

Howdy Jeff, and welcome aboard! Glad you joined us. My vote: hickory and cherry. Mighty good!

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[chef jeff tx]

Howdy, welcome to the SMF!!
Any of the woods you mention would work great for pork. I like a mix of cherry & apple for smaller cuts like tenderloin and chops, the JD chips are also a fav.

 

[flash]

I am an escapee from the stress capital of Florida. Pretty much spent most of my life there. Left Orlando/Winter Park around 9 years ago. Alot of that area has nice oaks, so don't discount them. My favorite mixture right now is Oak and Cherry.
Welcome aboard and enjoy your stay.

 

[treegje]

Welcome to the SMF Jeff, We are glad to have you onboard

 

[caveman]

Welcome Jeff. Enjoy the forum & some good smoking.

 

[bcfishman]

Howdy.

Rockledge here. What type of smoker you plan on using?

 

[beer-b-q]

[font=&quot][/font]

[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

[font=&quot]For Those of you New to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.[/font]
[font=&quot]Click Here it's "FREE" ... 5 Day eCourse[/font]

[font=&quot]I Would Highly Suggest Reading these posts on Food Safety by bbally. [/font]

[font=&quot]This thread will tell you basically everything you need to know and the man explaining it is[/font]
[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
[font=&quot]http://www.smokingmeatforums.com/for...t=72852&page=2[/font]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=86620[/font]

[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
[font=&quot]http://prochefblog.com/public_pics/f...09foodcode.pdf[/font]

[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

[font=&quot]http://www.smokingmeatforums.com/for...ad.php?t=82034[/font]