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Original poster
Jan 30, 2017
Lexington, KY
Just joined today based on advice here for my first smoke - a 9.5 lb pork butt.

The smoke went great. It was the best pulled pork I've ever tasted.

I would love advice on what to try next. I am a pretty good griller. Short cooks like steaks, burgers, and fish turn out really well. I did my first long cook on my Egg for Thanksgiving with a turkey. It was awesome. Now the butt.

I'm wondering what to try next...
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I would suggest ribs!  Maybe a brisket if you're feeling cocky! 
  Smoked wings are awesome as well and the Superbowl is this weekend!  


Hello and welcome to SMF from the Great white North  
. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

  I would look at the recipes and see what looks like something you would like to try. Try another pork butt and see if you can duplicate it or change your flavor a bit, Ribs are always a good bet, chicken or wings is great also.
With it being Super Bowl weekend, I'm going with a small butt and wings.

I'm really digging the smoking. It is a completely different experience than grilling. Both are fun. Just different.

I am considering purchasing a dedicated smoker instead of using the Egg for that purpose. Is that necessary? Any suggestions?

Btw, here is a pic of my first butt. I don't mind saying, I'm proud...

I did smoke with the fat cap on and up the first time. I'm considering removing it for the second. What is the general consensus? Keep it or remove it?
That butt looks great!  
  I always leave the fat on, and up.  I think it bastes the meat as it smokes.  They're lots of differing opinions on this.

Good to know. Thanks Mike.

I will post pics of my wing and small butt smoke from this weekend when done.

Do you have an opinion on the Egg versus a dedicated smoker? I feel like the Egg is limited but I'm not looking to spend money if it isn't necessary. I do want to try some different stuff (fish, briskets) though.
I know the Eggs hold heat well, but can you maintain a temp of 225-250 with the Egg?  I don't know that much about them, I have a Weber Smokey Mountain and a Kettle.  I would like to get a good offset stick burner one day, just cause I like to play with fire!  

You can hold those temps but it's expensive to do it right. I bought a DigiQ blower system for smoking. It held the Egg at 240 for the entire cook. The computer engages a fan to stoke the fire and keep the Egg at a desired temp.

The biggest short coming I see so far with the Egg is surface area. I wish I had more space.
TennClubFan, I did a butt this weekend on my Egg and maintained a constant temp of 250 for 12 hours.  I have no special equipment but I made sure my Egg was at a constant 250 before I put the butt on the grill.  I do agree with you regarding the space.  I have a large Egg and it just is not big enough.

My WSM is 18.5 inches.  I can squeeze a 16 lb whole packer on a shelf.  Baby backs are no problem, St. Louis style are a tight fit.  I'm talking about doing a couple of racks at a time.  You can also get a rib rack that lets you stand them up sideways.  I'm not smoking for an army, so it suits me to a tee.

  Good afternoon and welcome to the forum from a sunny and cool day here in East Texas, and the best site on the web. Lots of             great people with tons of information on just about everything.

 Looks Good !!

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