New to smoking!

[jojomaine]

Hey folks, JoJo here. I live in Portland, Maine. My birthday was last week and I received an awesome cabinet smoker! I've been wanting one for a while (I also seem to have taken over my husband's role as official family griller). Needless to say, I'm smoking things left and right, just to get a feel for my smoker and how it works, intensity of smoke, different wood chips, etc. Having fun and so far have my creations have included smoked salmon (uncured, unbrined, but still tasty) and smoked buffalo chicken wings. Both were tasty, but I can see where I need to make improvements, heat adjustments, etc.

So, just putting my info out there, and to introduce myself to this forum. I was thinking about smoking a pork product this weekend, but not really sure where to start, which cut I should try, etc. I am a beginner, after all! :)

 

[seenred]

Welcome aboard, JoJo! Glad you joined us. You've found a great place to learn and share ideas. Lots of friendly an knowledgeable folks here who enjoy helping one another. Congrats on the new smoker, and just ask when you need help and you'll get plenty.

 

[chef willie]

http://www.smokingmeatforums.com/t/135894/first-overnight-butt-in-the-smokin-it   Welcome to the SMF JoJo. Sounds like you been having fun with your new toy. Here's a link to my last pork butt. Butts are very forgiving as they have a lot of fat and usually come out very moist and tender without to much stress. Just be sure to allow yourself plenty of time. They will sometimes 'stall' and always take longer than expected to hit the magic 200+ IT for pulling. I allow at least 2 hours per pound and then some more. Use the handy dandy search bar above and type in anything you are considering smoking and numerous threads will appear with pics and lots of info to help you out. There are a lot of informed smokers on here more than willing to help you out so just ask if something comes up. Enjoy the weekend smoke....Willie

 

[coaldust]

Welcome to the forum, you have joined the best place for smoking meat!!

 

[kathrynn]

 to SMF!  We are so glad you joined us! Get a Butt and make some Pulled Pork!  Very forgiving!

Jeff offers a 5 day FREE e-course!  You should sign up!  Great information no matter your skill level!

http://www.smoking-meat.com/smoking-basics-ecourse
 

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

Kat

 

[bigridgeback]

 JoJo i think you will enjoy your time spent in this forum. Enjoy

 

[pooman]

Welcome to the smoking world!!! A pork butt is probably the best cut of pork to start with...

 

[manchester bob]

Hi, JoJo! You found a great site. I joined on New Year's Eve...happened to be smoking a picnic that day, and I'm amazed at all of the good stuff here. And yes, the folks are very helpful!

You surely do have to plan for the stall. I remember thinking that my picnic was going to get done quickly, based on how fast the temp was rising for a while, and then it was like hitting a brick wall. I ended up taking it out a little earlier than I wanted, because everyone was starving! We ended up cheating a bit...finishing it indoors. (I didn't admit to that part before!)

While your food is smoking, poke around this place for a while. I keep finding more and more interesting things here.

 

[s2k9k]

: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!

 

[cliffcarter]

Just about 2 hours north of you JoJo, welcome.

I recommend you start with a pork loin. If you buy a whole one cut it in thirds. Cook it at 275°-300° to an internal temp of 145°, should take around 2 hours, give or take. Check the temp 1 1/2 hours into the cook. Use apple wood if you can get it.

This rub is great on pork loin, it's called "Pig's Worst Nightmare", just scroll past the first two recipes to find it-

http://www.smokingmeatforums.com/a/rib-rub-recipes

 

[disturbed1]

Welcome to the forum Jojo I would go with the butt also

 

[mossymo]

Great to have you here JoJo! :welcome1: