New to site and Smoking

Discussion in 'Roll Call' started by rich dub, Mar 25, 2016.

  1. rich dub

    rich dub Newbie

    Hello from Okoboji Iowa! I'm brand new to smoking. I just bought my first electric smoker on a Black Friday special and had to put it away for the winter as soon and I bought it. Now it's spring and I can finally get to my garage and am ready to smoke some meat!!
  2. gearjammer

    gearjammer Master of the Pit

    Well, let's git 'er done.

    Welcome Rich, you're gonna love smoking.

    Keep on smokin'                                 Ed
  3. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to the site Rich!  Can't wait to see your smokes!

  4. smokin218r

    smokin218r Smoking Fanatic

    Welcome Rich!

    You, like me, will soon be addicted to this site with all the great people and help AND your new hobby of smoking meats!!

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]  to SMF!, Rich

    Glad to have you aboard!

  6. joe black

    joe black Master of the Pit OTBS Member

    Welcome from SC. It's good to have you on this great site.
    rich dub likes this.
  7. 12 lb Boston Butt
    Slow & low
    220 degrees 11 -12 hrs
    Mesquite or Hickory usually
    No water in pan.......wood unsoaked
    Weber Smokey Mountain
    Bone pulled like it was in butter
    mike5051 likes this.
  11. Nice Butt, lol
  12. posted a few
  13. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That looks awesome!  What was the IT of the butt and the outdoor temp?  My last 10 lb butt took over 20 hours.  Nice smoke![​IMG]

  14. I wanna say IT was 165/168 . Pulled real easy with my claws. Think outside temp was in the 50's Maintained 220 degrees the whole smoke. The key was to wrap it in foil, then a large bath towel and place in a small cooler for 1 1/2 hrs or so........was awesome.
  15. Our Easter Ham as of 9:00am this morning. Was a 22 pounder but got out the old cross cut saw and cut it down to 12 lbs. Cherry wood with to small Hickory chunks. No fluids in pan. Will top it with a Cherry/Pineapple glaze.
  16. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That ham looks amazing too!  You are rocking it!  [​IMG]


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