Just wanted to say hi

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Fire Starter
Original poster
Oct 19, 2010
I've been checking this website for about a year, and finally decided to jump in and buy a smoker. I bought the electric ECB. Mainly because it was cheap and I wasn't sure how I would like smoking. I'm not usually a patient person when it comes to food but I love smoked meat. So far i've smoked a butt, 2 fatties, baby backs, and chicken wings (all in the first week of owning my smoker). All have been amazing. I've been using Jeff's rub and following his instructions and suggestions here. I'm hooked. I'm already wishing I had bought a bigger smoker. Maybe Santa will bring me one. Now that I'm more confident with the smoking I'll start taking pictures. I love looking at other peoples pictures. Here's one of the fatties I made. Don't know which one it is. I made one bacon, egg, potato, and cheese. And one chili and cheese fatty.


Gone but not forgotten. RIP
OTBS Member
Feb 3, 2009
Welcome to the family .

 If you can smoke a butt and have it come out good, You have enough paitence.


Fire Starter
Original poster
Thread starter
Oct 19, 2010
That's the beauty of the electric smoker. I woke up at 2:30 am and threw the butt on and went back to bed. Woke up a few hours later and added wood and checked the temp of the smoker which was holding steady at 240. Went to my sons soccer game. Came home and foiled the butt. I was good about not opening the smoker and looking at the meat but when the temp got to 190, I couldn't stop watching the digital thermometer. I would get excited every time it bounced up a degree. I let it rest for an hour in a cooler and then pulled it and added the finishing sauce and ate right away. At first I was a little disappointed because I didn't think it got enough smoke and I could taste too much of the vinegar. The next day when I had it it was perfect. Probably the best pulled pork I've ever had. Plenty of smoke flavor. Lesson learned- let it do it's thing before I serve it. Well worth the wait.

old poi dog

Master of the Pit
OTBS Member
Aug 26, 2007
Maui, Hi.
Welcome to the fun arts of Smoking....That's a great weave you did on your fattie!!!  I'm /we're looking forward to more views of your Smokes....


Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Mar 12, 2009

First off Welcome Milk Man to SMF.  Now your fattie looks great so far. You'll like it here for there are a lot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are a lot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

Welcome To Your New Addiction        


Legendary Pitmaster
SMF Premier Member
Oct 17, 2009
Hendertucky, Nv.
Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.


Legendary Pitmaster
Staff member
OTBS Member
★ Lifetime Premier ★
Jun 1, 2008
Welcome to SMF. Glad to have you here.


Gone but not forgotten. RIP
OTBS Member
May 1, 2007

Welcome to SMF Dairyman, Glad to have you with us.

This is the place to learn, lots of good info and helpful friendly Members.

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE


Smoking Fanatic
Aug 22, 2010
Renton, WA
Sounds like you're off to a great start!  I've often found the flavor to be better the second day, so for certain things I plan to let it "rest" and make it a day or 2 ahead.
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