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smokin lou

Fire Starter
Original poster
Jun 28, 2007
Chesapeake, VA
But not new to smoking. I have been doing it for about ten years on one of those small water smokers. I recently picked up a Masterbuilt electric and just yesterday did my first ribs on it. I used the 3-2-1 method on the ribs and everyone in the family agreed they were the best ribs they ever had.

I have learned a lot since visiting this forum (like the plateau when doing pork butt). My butts never came out "falling apart" until I got an internal meat thermometer and cooked them to 195 deg as recommended on this forum.

I would like to give a little back so I will post some of my side dish recipies in the recipie section.

Edit: Probably should have put this in the "Roll Call" forum, moderator please feel free to move.

Thanks for the welcome. I have heard about the rest period, but when the butts come off the smoker and there are 10 people staring at you and waiting... Well, you get the idea.
Welcome aboard. Looking forward to your sharing your experience and recipes. We also want details on your smoke and the ever popular Q-views.
Welcome Smokin Lou! You should have some different things to smoke available around Chesapeake. Oysters for example. Turn us on to a good vinegar-mustard based sauce from that area. And for sure share your sides! Had some realy tasty things in that area. One was a sweet cornbread that was the best! Looking forward to your posts.
Welcome Lou...

Only thing I would do is try to have the pork done early and rested before they arrive. It keeps for hours in a cooler and you can pull when you are` ready.

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