New to smoking from Ames, IA

[cyclonefan]

After talking about doing it for a couple of years, my wife bought me a smoker for our anniversary gift. It's a Camp Chef Smoke Vault. I'm planning on trying to smoke a pork shoulder for pulled pork in the next couple of days. After reading this forum, I think I have a gameplan. Wish me luck.

 

[s2k9k]

Good Luck! and :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members who just love to share their experience and over 900,000 posts describing it!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[greg b]

Welcome! Good luck on your first smoke! If you're anything like the rest of us, you'll be hooked! Let us know how it goes!

 

[kathrynn]

 to SMF!  We are so glad you joined us!   I have a Vault too....if you need any help with it....send me a message. Love mine! Make sure you show us pictures of your smokes!

If you need any help roaming around the forums....just holler!  Happy to help out!

Kat

 

[capntrip]

Welcome to SMF and good luck on the first smoke.......we like pix!

 

[seenred]

Welcome aboard! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly and knowledgeable folks here who enjoy helping one another.  Congrats on that new Smoke Vault, and good luck with the first smoke!  If you have a chance, post some pics of how it goes, and just ask when you need help and you'll get plenty.

 

[geerock]

Hey cyclone
Welcome. Some common first mistakes....
Smoke and patience.....too much of one, too little of the other.
I'm sure you'll figure it out. Best of luck.
.

 

[cyclonefan]

Thanks, I believe I'm going to do this Thursday. I'll make sure to post some pics.

My plan so far:

Boston Butt, just shy of 8lb

1. Day before

-Inject with apple juice, sugar, salt mixture

-Rub w/ sugars, paprika, salt, spices

-Wrap in plastic wrap and refrigerate

2. Late night

-Leave out for the meat to get to room temp

3. Early Morning (5 am)

-achieve 225 - 250 degrees in smoker

-mixture of hickory chunks and apple wood chips in tray

-fill water pan covered w/ foil slots cut in

4.Cooking

-monitor temp 225-250 (bought a wireless temp monitor)

-spray butt w/ apple juice and Captain Morgan rum solution (3:1 mixture) roughly every hour

-cook to 195 degrees (I'm assuming 1 to 1.5 hours per pound or I hope around 10 hours)

5.Meat prep

-wrap in foil and let sit 1.5 hours

-pull

-add finishing sauce

Then it's ready to eat. Hopefully it turns out. I'm still not sure on how much smoke I need to have.

 

[geerock]

Don't let the stall throw you. Makes a lot of first timers panic. Back to that patience thing. Good choice on the pulled pork for first smoke..... its very forgiving. Its going to turn out great. And as soon as you eat it you'll be thinking of what to smoke next. Pictures!

 

[kjbrown20]

Go Cyclones, Im in Ankeny and what they have been saying about the stall is totally true, frustrating and just makes you wonder "what the heck". Wrap that thing at 165 degrees and it will amaze you how fast the temp rises. Good luck can't wait to see the pics.

 

[pgsmoker64]

Hello,

  

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill