Hello from Michigan

Discussion in 'Roll Call' started by fastfusion, Jul 28, 2009.

  1. My name is Mike. I just purchased a Royal Oak Electric box smoker about a month ago, so I would consider myself “just learning” I live in Canton, MI about 20 minutes east of Ann Arbor.(Go Blue!) I can grill just about anything, but I got bored with the grill so I decided to take it to the next level and get a smoker. Up to this point I have done only Baby Back Ribs. The first time was a success using the 2-1-1 method for the ribs. The second time I used the wrong rub (which really ticked me off) the ribs were good but the wrong rub can ruin the whole thing. The third time was a charm, they came out perfect.
    So this weekend I am going for the pork shoulder /Boston butt. I am ready with the Rub and the remote temperature gauge, & lots of cold beer My plan is to smoke using oak @ 1.5 hours p/pound at 225 until internal temp is around 190 (right) Then wrap in foil and let it sit for an hour or so, then dig in !!!! I’ll let you know the results…. I have a great group of friends who are my “guinea pigs” so they will give me their honest opinions.
     
  2. tacman

    tacman Meat Mopper

    Welcome Mike!

    I would warn you about the addictive nature of this age old pastime but from your post, it sounds like it is already too late.

    This is an insightful website full of information and friendly folks who are willing to share their knowledge in order to help others learn.

    I hope you find as much encouragement here as I have.
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Mike welcome to SMF glad you joined us. Sounds like your getting right into the smoke. Personally I take butts to about 200-205 internal for pulling. Are you foiling at 160 or going no foil for the whole smoke? What kinda wood?
     
  4. My plan was to smoke using oak. I was planning to wrap in foil around 150-160. Can't wait to get started !!!
     
  5. Tacman you are correct about the addictive nature of this pastime, i look forward to Friday's when i make my trip the the local market !!!
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Sounds like a good plan don't forget the Qview (pics) and have fun
     
  7. bigbaldbbq

    bigbaldbbq Smoking Fanatic SMF Premier Member

    Welcome to SMF, glad to have you here.
     
  8. coffee_junkie

    coffee_junkie Master of the Pit OTBS Member

    If pulling the pork for Sammichs....I would cook to int temp of 200...don't forget to rest in a dry cooler wrapped in towels or something ( I wrap in towels then an old feather down coat) it makes a big difference
     
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Hi Mike, welcome to SMF. Glad you joined us.
     
  10. fired up

    fired up Smoking Fanatic OTBS Member

    Welcome aboard!
     
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Glad to have you with us.

    Be sure to check out Jeff's 5Day Smoking Basics eCourse, you can find it here 5 Day eCourse
     
  12. billbo

    billbo Master of the Pit OTBS Member

    Welcome Mike!
     
  13. planeguy

    planeguy Smoke Blower

    Welcome to SMF - Good Luck with your smoke.

    Remember the QVIEW.

    Go Big Blue - Feel free to vent about Rich Rodriguez too!
     
  14. hoser

    hoser Smoking Fanatic SMF Premier Member

    Sounds like you have a good plan Mike...we'll be anxiously awaiting some Qview
     
  15. the dude abides

    the dude abides Master of the Pit OTBS Member

    Welcome. Glad you joined us. We'll be looking forward to some of your Q.
     
  16. dexter

    dexter Smoke Blower

     
  17. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Well then go get er done. Go get one and smoke it for practise it will do you good. Oh yea welcome to SMF. I would say you'll like it here but I think you beat me too it. Glad to have you and don't forget the Qview we like that.
     

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