New to site and Smoking

[rich dub]

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!!

 

[gearjammer]

Well, let's git 'er done.

Welcome Rich, you're gonna love smoking.

Keep on smokin'                                 Ed

 

[mike5051]

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

Mike

 

[smokin218r]

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!!

 

[SmokinAl]

 to SMF!, Rich

Glad to have you aboard!

Al

 

[joe black]

Welcome from SC. It's good to have you on this great site.

 

[smokey rich]

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• smokey rich
• Mar 26, 2016

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

 

[smokey rich]

THANKS FOR THE WELCOME GANG

 

[smokey rich]

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• smokey rich
• Mar 26, 2016

 

[smokey rich]

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

Mike

 

[smokey rich]

Well, let's git 'er done.
Welcome Rich, you're gonna love smoking.

Keep on smokin'                                 Ed

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• smokey rich
• Mar 26, 2016

 

[smokey rich]

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• smokey rich
• Mar 26, 2016

Nice Butt, lol

 

[smokey rich]

posted a few

 

[mike5051]

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• smokey rich
• Mar 26, 2016

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

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!

Mike

 

[smokey rich]

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!:points1:

Mike

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.

 

[smokey rich]

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.

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• smokey rich
• Mar 27, 2016

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.

 

[mike5051]

20160327_090350.jpg

• smokey rich
• Mar 27, 2016

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.

That ham looks amazing too!  You are rocking it!  

Mike