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Smoking in Montana.

grizsmoker

Fire Starter
64
13
Joined Nov 13, 2013
Hello all.

I am a newby to this site and to smoking in general. My very cool wife just got me a new 30" Masterbuilt smoker. I have never done any smoking but I am very excited to learn all about it.
I received my smoker yesterday, Friday the 15th, I performed the pre season break in last night and while it was burning off all the new car smell I checked out this site and a few more.
One of the first things I saw was this most amazing sounding recipe for a thing call a Fatty. It looked so good I have two of them smoking as we speak.

I find it exciting that the first thing that I smoke in my life is a thing called a Fatty!!

I'll let you know how they turn out.

I live in Missoula Montana and my beloved Griz won today, my high school team won today and are heading to the state championship game, and I am smoking a Fatty. (I haven't said that since college).

Thanks for all the help I am sure to get from all of you in the future.

GrizSmoker
 
Last edited:

kc5tpy

Master of the Pit
4,344
184
Joined May 12, 2013
Hello GrizSmoker and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck with the fatties.  Keep Smokin!

Danny
 

themule69

Epic Pitmaster
12,888
349
Joined Oct 7, 2012
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions Post it
and you will probably get 10 replies with 11 different answers. That is because their
are so many different ways to make great Q We all have our own taste.

Happy smoken.

David
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,252
563
Joined Feb 9, 2009
Welcome aboard Griz!  Congrats on the new smoker!  How did those fatties turn out?  Remember that we all love to see pics of your cooks...we call it qview.  Just ask whenever you need anything...someone here will likely have the answer.

Red
 

grizsmoker

Fire Starter
64
13
Joined Nov 13, 2013
Thanks for the warm welcome everyone!

I must apologize for not getting any photos. I was so excited to be smoking I totally forgot.

The Fatties themselfs turned out OK. I used a thick Hickory smoked bacon and apple wood chips for the smoke. I wasn't sure how long to use the smoke in the 3 hour cook time so I used smoke for about 2 1/2 hours. I had read on here that Apple wood was a lighter smoke so I thought 2 1/2 hours was going to do the trick.

With the combo of the thick smoked bacon and 2 1/2 hours of smoke the bacon came out VERY smokey. I really like smoked flavors but this was even too much for me. I believe next time I will use a not smoked flavored bacon and back off on the smoke at 2 hours.

Any thoughts or tips you can share would be great.

Thanks again for the warm welcome.

Russ
 

hambone1950

Master of the Pit
Group Lead
1,400
46
Joined Jul 23, 2012
Thanks for the warm welcome everyone!

I must apologize for not getting any photos. I was so excited to be smoking I totally forgot.

The Fatties themselfs turned out OK. I used a thick Hickory smoked bacon and apple wood chips for the smoke. I wasn't sure how long to use the smoke in the 3 hour cook time so I used smoke for about 2 1/2 hours. I had read on here that Apple wood was a lighter smoke so I thought 2 1/2 hours was going to do the trick.

With the combo of the thick smoked bacon and 2 1/2 hours of smoke the bacon came out VERY smokey. I really like smoked flavors but this was even too much for me. I believe next time I will use a not smoked flavored bacon and back off on the smoke at 2 hours.

Any thoughts or tips you can share would be great.

Thanks again for the warm welcome.

Russ
Welcome to the group russ , and there's your first lesson and a good one to remember. Sometimes less is more when it comes to BBQ. Look forward to seeing some of your future cooks,.
 

gary s

SMF Hall of Fame Pitmaster
OTBS Member
26,173
4,579
Joined Jan 6, 2011
[h1]
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   ........
[/h1][h1]  [/h1][h1]Gary[/h1]
 

mossymo

Master of the Pit
OTBS Member
SMF Premier Member
4,924
1,395
Joined May 30, 2007
Glad you joined us GrizSmoker, :welcome1: from North Dakota!
 

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