Western, PA Smoker

[indirectheat]

DSC02107.JPG

• indirectheat
• Apr 28, 2013

DSC02107.JPG

• indirectheat
• Apr 28, 2013

DSC02107.JPG

• indirectheat
• Apr 28, 2013

DSC02107.JPG

• indirectheat
• Apr 28, 2013

DSC02107.JPG

• indirectheat
• Apr 28, 2013

DSC02107.JPG

• indirectheat
• Apr 28, 2013

Edit: I added photos of cheese and a pork butt I smoked this weekend. I have been at it since Friday night.

DSC02107.JPG

• indirectheat
• Apr 28, 2013

Smoking Cooper, Cheddar and Hot Pepper Cheese Using the A-Maze-N Tube Smoker and Maple Pellets...I found out the hard way not to place cheese above the tube smoker, as it gives off enough heat to turn two blocks of Cooper into liquid cheese. The bricks under the cheese are not hot. They were left over from the night before when I burned the manufacturing oil off the tube smoker. I fix my error during the second batch and it turned out wonderful.

DSC02116.JPG

• indirectheat
• Apr 28, 2013

Tried 4-hour and 6-hour smoke cycles. We liked the 6-hour cycle better...We also tried pecan at the same cycles but we liked the maple better...

DSC02117.JPG

• indirectheat
• Apr 28, 2013

Prepared a pork butt using Jeff's amazing dry rub...

DSC02118.JPG

• indirectheat
• Apr 28, 2013

Dry rub was easy to prepare...

DSC02119.JPG

• indirectheat
• Apr 28, 2013

Fully rubbed down....

DSC02120.JPG

• indirectheat
• Apr 28, 2013

Setup Weber for indirect heat...

DSC02122.JPG

• indirectheat
• Apr 28, 2013

Using Pitmasters blend of pellets from A-Maze-N Products...

DSC02123.JPG

• indirectheat
• Apr 28, 2013

Total cooking time of 12-hours to reach 203°F internal temperature. Meat just fell apart, and very moist...

DSC02124.JPG

• indirectheat
• Apr 28, 2013

Easy pull pork using just my fingers...

DSC02125.JPG

• indirectheat
• Apr 28, 2013

Multigrain Ciabatta roll and Jeff's sauce for an "are you kidding me" sandwich...

DSC02126.JPG

• indirectheat
• Apr 28, 2013

Wow...can't wait...

DSC02127.JPG

• indirectheat
• Apr 28, 2013

This was an amazing sandwich!

 

[s2k9k]

Hi Bill! :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!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!

 

[seenred]

Welcome aboard, Bill!  Glad you joined us.  You've found a great place to learn and share ideas.  Lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask when you need help and you'll get plenty.

Red

 

[pgsmoker64]

Hi Bill,

 to the SMF, the best BBQ site on the web.  Whatever you need to know about the fine art of BBQ you can find it right here, from recipes to technical knowledge.

One thing you need to know about us is that we like to see pictures of your creations and your gear.  We call it Q-View and its basically the 

!!!

So, don't just talk about your food, show it!  Otherwise you may get a gentle reminder, like this...

  or this...

Good Luck and Get Smokin'

Bill

 

[kathrynn]

to SMF!  We are so glad you joined us!

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums. http://www.smokingmeatforums.com/a/terms-of-service

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

Kat