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david b

Newbie
Original poster
Feb 18, 2017
28
14
Tennessee
Hi everyone new here and to smoking just bought a Cajun Injector electric grill I've smoked some ribs so far using the 3 2 1 method going to try a Boston butt next ,a little about me I live in a small town in west Tennessee love to bbq so I'm expanding my cooking (and belly ) to smoking any and all tips r appreciated
 
K I'm all set for tomorrow gonna try using Italian dressing for my base then my dry rub. Hickory and Apple wood chips, 1/4 cup of each per hour for the first 5hours then spray some Apple juice n Apple vinegar re rub then wrap in foil for the next 5hours so if I'm doing anything y'all wouldn't advise plz let me know
 
Hello and welcome to SMF from the Great white North 
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. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.   

  Here is to the start of your new addiction....  Always search your topic when you have questions, and if you son't find answers just start asking.   Do you have a Thermometer to check your IT to tell when your done?  Your butt depending on cooking heat could be done sooner or later than the time your allowing. Always go by internal temp =IT. Are you doing your butt as pulled pork? 
 
Thanks for the hello yes my smoker came with a digital thermometer haven't figured that out yet tho and yea doing pulled pork sandwich with slaw my slaw is just so so ,I use a bag of prepared slaw with 1/2 cup vinager 1/2 cup water 1/3 cup sugar then chill for a few hours
 
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glad to have you on board lot of great guys and gals on here with tons of info all just for the asking. Read Initial Greetings on Home page for some info on how to get around this great sight.

Warren
 
 Read through the some of the Pulled Pork threads while yours is in or tonight, chk out things for PP and maybe for your thermo as well.   Have you dressed your slaw yet?   I use Helmans about a cup, lemon juice to taste (3 TBsp), sugar and pepper, dill ( opt. I like it)  Mix and taste, Adjust to your taste and done. Gives a person another option. 
 
Thanks for the slaw recipe but I think I'm gonna scale back on my ingredients my shoulder has been on for an hour now, I gotta admit I wanna fiddle/play with my food so this smoking thing is teaching me patience I'll just end up making a butt load of sides [emoji]128518[/emoji]
 
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  Good afternoon and welcome to the forum from a nice day here in East Texas, and the best site on the web.                          Lots        of great people with tons of information on just about everything.

        Gary
 
Yes we had sandwichs with slaw my fiance said that was the best she's ever had and she's a homegrown Tennessee gal so that's saying something, thanks for your help that thread by bear was really helpful
 
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