Hi all

[saltydog152]

The names Zach, I'm from The South Central part of Pennsylvania. I got a Smoke Hollow propane grill/charcoal grill offset smoker for Christmas. I seasoned it recently on a nice day and plan to begin smoking some meat soon. I've been playing around with some dry rubs as well. While reading some of these forums I have learned a lot and feel I have a pretty good idea of what I need to do to get started. I'm looking forward to interacting with you all on here sharing ideas and tips to get the best results while smoking! Have a great day.

 

[SmokinAl]

Hi Zach!

Welcome to SMF!

There is a lot of info in the free 5 day e course.

Here is a link to it.

http://www.smoking-meat.com/smoking-basics-ecourse

Al

 

[mike5051]

Welcome to the forum Zach!  The e-course is awesome and you can't beat the price!  

Mike

 

[416bigbore]

The names Zach, I'm from The South Central part of Pennsylvania. I got a Smoke Hollow propane grill/charcoal grill offset smoker for Christmas. I seasoned it recently on a nice day and plan to begin smoking some meat soon. I've been playing around with some dry rubs as well. While reading some of these forums I have learned a lot and feel I have a pretty good idea of what I need to do to get started. I'm looking forward to interacting with you all on here sharing ideas and tips to get the best results while smoking! Have a great day.

Welcome Zach ! 

 You found the right SMF with lots of  valuable info and a great bunch of members to help you along the way.

There is a little more to just seasoning your smoker for the first time and leave it sit until you decide to use it next? I prefer to season my smoker everytime I fire it up, not only to assure you have  a preheated smoker  to put your meat into. The new seasoning of smoke each time will also help with keeping any loose flaky build up from possibly dropping down onto your meat.

Lost of great helpful info, so be sure to ask if you can't find something and you need a little help in the right direction. Good Luck and make sure to post pics of you progress.       

 

[saltydog152]

Thanks for the responses guys. Made a shoulder yesterday, was hoping to make pulled pork but it wouldn't, wondering if maybe I should've cooked it to a hotter temp than 160. But the one part came out the best. In my opinion my runs came out better than the commercial rub I used. I'll attach a pic.

IMG_3177.JPG

• saltydog152
• Jan 17, 2017