First post here - wanted to say hello . . .

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shuter

Newbie
Original poster
Jul 27, 2010
7
10
Oregon
before I have to make an emergency post for guidance when I'm in full panic mode!  Great info here. 

I just completed my fourth smoke on new 24" Smoke Vault.  I love this thing!  Ribs, chicken thighs and pork tenderloins have been terrific so far.

Did my first brisket Sunday, and it turned out well.  Didn't know about foiling and towelling.  Took it to 185 and pulled it.  Covered in foil on cookie sheet in oven.  Turned oven on to 190 till it came up to temp, turned it off, and left in there for 2 hours.  Pulled apart easily, just like I've seen on TV! 

Was moist, too, although it might have been more so if I'd foiled and towelled?  Very tender, though.  Overall, I was happy, and so was the fam! 

see ya
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It looks awesome!!!!!

Sorry it took so long to get your thread to show up we approved it but the system did't display it.

I moved your thread to the Roll Call section so you can get a proper welcome to the site.
 
Thanks for joining us at the SMF. That brisky looks mighty tasty, I think you're in for a summer of fun. It's all good my friend.
 
Thanks so much for the welcome!  I love smoking food and hope to do a lot of it.  Prior to my new smoker, I used a "Big Chief" to put smoke flavor on the meat, then indirect grilled on a large Weber gas grill. 

That worked pretty well, but there's nothing like smoking it from start to finish! 

see ya
 
Welcome aboard! Looks like you're adjusting to smoking from start to finish pretty good! haha...as you've seen, there is a ton of great information available here at SMF along with some of the most helpful folks you'll find on the ole' internet!  Started off with Qview too, that's what I'm talkin' bout!!  
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