New to smokin'

[wrwoelfel]

Just started smoking. Did a couple batches of beef sticks. Turned out ok. I know not to you the casing that you don't have to soak in water. They seemed a little tough to me and the family. Bought a Grill Pro propane smoker. Hoping to try out a pork butt tonight or I should say morning.

 

[s2k9k]

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

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[driedstick]

Welcome, what temps did you smoke them sticks at??

 

[wrwoelfel]

200 to 210. IT to 165 the first batch and 175 the second.

 

[smokinhusker]

Hello and welcome to SMF!

 

[rtbbq2]

Welcome to SMF...Glad you joined our group...

 

[mossymo]

Glad you joined us wrwoelfel! :welcome1:

200 to 210. IT to 165 the first batch and 175 the second.

Next time you make meat sticks try pulling them from the smoker when the internal meat temp hits 158º to 160º, I think you will be happier with the finished product.

 

[wrwoelfel]

I think it had to do with my casings. I bought the ones that you didn't have to soak, and they just are no good imo.

 

[mossymo]

I agree, fibrous casings suck in my opinion, when I have used them I prefer to peel the casing off before eating.

 

[rtbbq2]

Nothing better than good ole hog casings......

...But you gotta kill the pig first.....