Good Afternoon everybody!

Discussion in 'Roll Call' started by tmmccloud, Apr 15, 2015.

  1. tmmccloud

    tmmccloud Newbie

    Hello everyone, my name is Terry and I reside in the miserably hot south, florida to be exact. I am just getting in to the smoking side of outdoor cooking and lucky for me, I found this website. I have done many searches on here and decided I would introduce myself. So far my specs, for tools of the trade are as follows:

     MES 30, new generation, (digital thermostat control on top)

     Maverick ET-733 Thermometer

     AMNPS w/ hickory and some other blend.

    So far all I have tried is Beef Jerky (160* for many hours) and it turned out alright. I think I was not supposed to leave the AMNPS in there the entire time (7hrs?) as it resulted in a very very smoky jerky. Presently I am smoking a 8lb Pork Butt following "BearCarvers" step by step tutorial. Having a few issues with it however, I put it in at 7:30am and it is now 12:15 and I just inserted the probe, internal temp is only 133, it has been smoking at 220* since 7:30. Did I mess up and cross in to the "danger zone?" 

    Thanks Guys, Glad to be here and hope to eventually be the guy answering other peoples questions.

    Have a nice evening.
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF.   Be prepared to no longer having a personal life, once you start surfing this place.  It's very addictive.
  3. [​IMG]   Good afternoon and welcome to the forum, from a nice partly sunny day here in East Texas. Lots of great people with tons of information on just about  everything.

  4. one eyed jack

    one eyed jack Master of the Pit

    Welcome Terry.  Enjoy your venture into the smoking habit.

    I have had butts take nearly as long to get their IT up.  I wouldn't worry too much about it.  (I do leave my therm probes in full time, and keep track of what it is reading).

    I would raise my smoker temp up to at least 225*, and I don't fret much if it goes to 250*.

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