De-Lurking in South Florida

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rastafas

Newbie
Original poster
Sep 27, 2008
13
14
Howdy All! I've lurked here for a few weeks and have picked up a bunch of good info. I only have a Weber kettle with a Smokenator, but I've been getting pretty darn tasty results with it. Got up at 5am today and started 2 baby chuck roasts (about 4 pounds each). Used a simple rub and no mop. Smoked for 5 hours, foiled, let the kettle go up to 300 and kept 'em in there till they reached pullable status. I just pulled them and had the first sammiches. Delicious! A few more results like this and I just might hear "honey, why don't you get a real smoker?"

Thanks everybody for all the good advice and recipes! Pretty much any question I've had I've found already answered in the forums! I hope I can help somebody some day too!
 
Welcome to SMF Rasta... glad you decided to say howdee! And yep you got it...keep the good Q coming and before ya know it..."Oh Hunny..get the Lang.." LOL! Enjoy!
 
Welcome to the SMF!! I've got a Smokenator as well....very nice addition to my weber.
 
Welcome aboard, you seem like an easy learner. Happy smokes.
 
Welcome aboard. From one Floridian to another.
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Welcome Rastafas,Great sight i tell ya.Looks like your off to a good start...jump on in when ya can...glad to have ya join check out jeffs free 5 day course and get the news letter it all free.
 
Welcome aboard. Glad that your getting good results.
 
Welcome to the SMF, glad you're using the search option. Plenty of great info. here from some great folks.
 
thanks for thr great compliments, and welcome. it sounds like you are on a great path to start.

good luck on that HONEY< LET"S GET A BIG SMOKER plan!
 
SlickRat, I live north of Ft Lauderdale.

This is the most helpful online community I've visited, and I've seen plenty. I've only used my smokenator 5 times so far, since I'm pretty much limited to smoking on the weekends, but I'm 4/5 on ending up with really tasty meat. Next weekend I'm going to try ribs. The missus is really picky about ribs, so I've gotten used to temperature control quirks of the weber/smokenator combo with forgiving things like boston butts and chuckies. My one bad smoke was a cheap hunk of pork loin I got too dry. Nice flavor, but I think I trimmed too much fat before I rubbed it.

Last week when I did some some boston butts, I must have eaten a 1/4
 
Here's to ya! good luck on getting the wife(into it),and a good rule of thumd I ran across is, whatever type or size smoker you pick,go one size bigger. Sure glad I did, I can do anything from a small Butt or a rack of Ribs to about 100lbs. at a time(some timing involved,but you know what I mean).Have fun and keep sweet talking the wife!LOL
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