Newbie wondering what the next steps are to improve on my first smoke?

[thegrimey]

Hey all!

And nice to meet you.

I'm a BBQ fan from London, UK and tried my first home smoke last week with some pork butt and beef short rib on my Kettleman. I have read a lot on places like this and similar sites about the things I should / shouldn't do when smoking and followed it best I could, but the end result was still, well... Different to what was expected!

Is this the right part of the forum to ask nicely for some help from you experts? Would really love some advice, though I appreciate it's a long learning curve! I'll wait for answer before saying how I went about it or posting any pics

Thanks!

 

[GaryHibbert]

Hello and welcome to the forum.

To help you get started I would recommend that you take Jeff's Smoking Meat Tutorial. You'll find it just below Roll Call and its a great course.

Next check out the Pork Sticky under Pork. There's a sticky for a basic pulled pork smoke and one for a finishing sauce (it's great and the only one I ever use). They've both got a lot of posts so make sure you go to page 1 on each.

Then browse through the Pork posts--pork butt is one of the smokes most often posted. You'll find a whole whack of great info there.

After you read a bunch of this info, I'd suggest you post your butt smoke (in the Pork section). Include as much info about your smoke as you can--what you did, temps, times, wood used, your smoker, and qview (pics). Ask for help, comments, suggestions, etc.

Also, under Groups, you'll find the UK Group. Great guys there and they'll be a big help.

If this isn't enough to help answer all your questions then send me a PM (private message) and we'll take it from there.

Pork butt is the most forgiving meat out there. Its just a matter of getting a bit of help and you'll be eating the best pulled pork you ever had.

Gary

 

[801driver]

Welcome from Oklahoma, USA

Gary pretty much covered it all, except I did not notice him mention the search bar in the upper right corner.  I think you will find this site has more info than any other place on the web, and as Gary stated, if you need additional help, there are many here willing to help out.

We have all been newbies at one time trying to figure out how to get our fire lit.  After finding this site and spending some time I immediately moved to being a decent smoker.  Not an expert like many of these guys, but the dogs suffered a major reduction in my discards and had to go back to their normal food. Ha Ha

We each have slightly different methods but all are pretty similar.  Myself, I try to keep it simple.  I smoke most everything at 225'F and go to an internal temp of about 200'F.  This works well for me for Pork Butt and Briskets.  Little lower IT temp if I want more sliced brisket, little higher if I want more chopped brisket.  Ribs are a little more finicky at times depending on the humidity to dry out..  The 3-2-1 method is a great starting point for beef ribs. 

Resting a cooler is very important, I usually go an hour and a half to two hours sometimes more..

Get the temperatures where they work for you and your smoker, and then all you have to work on is what wood do you prefer, and what rub fits you taste buds for that particular meat you smoke.

Just keep practicing every chance you get.  Good luck to you, and keep us posted.

 

[GaryHibbert]

801Driver picked up on some things I neglected to mention--all very good advice. I also forgot to tell you to sign up for Jeff's newsletter. Comes out once a week and has a different smoke each time. You can also browse thru all the back issues for ideas. It's great.

Gary

 

[thegrimey]

Well, what a friendly bunch! Thanks guys, I really appreciate it :)

Already spent some weeks browsing Jeff's content online before I signed up here, the guy certainly knows his stuff and it's all been invaluable. Signed up for his newsletter too. Certainly a long road ahead for me in this game!

I've got a whole stack of info and pics from last week's smoke so I'll get my info in the pork channel tonight and see what you guys think - definitely want to give it another go this Saturday (though the British weather might have a thing or two to say about that :D)

Right, better get back to work

 

[sauced]

Welcome to the forum.....see, you are in good hands here. They gave you great information. I also recommend you take the free 5 day course.

 

[thegrimey]

Cheers, Sauced! Stuck my story in the pork grilling forum and I've already had some invaluable advice. Looking forward to reporting back this weekend.

 

[smokinmikey]

where is the smoking tutorial? I'm and could not locate

 

[chef jimmyj]

where is the smoking tutorial? I'm and could not locate

Hit 5 Day Ecourse on the right side of any page...JJ

 

[shyzabrau]

If you're looking at the forum on your phone, you need to scroll down past the "Top Picks". It is the first link in the "Featured Stories".