Hello from NW Iowa

Discussion in 'Roll Call' started by cabinetmansc, Aug 30, 2014.

  1. cabinetmansc

    cabinetmansc Newbie

    I have been watching this forum for a couple months now and it seems like a good group of people and i figured i should probably make it official. I am supposed to rate my skill level so from 1-10 ten being the highest I would give myself a 4. We have a busy business and busier family life so I don't really get to smoke as much as some other members (may be a dozen times per summer and winter holidays as weather permits).

    I would have to say I have picked up more real life  information here in two months than i have on my own in 5 years. Although for me it seems some of the best information I get is from the mistakes I make and try not to repeat.

    I am still running an old lowes propane cabinet smoker but would really like to up grade to an offset next year.

    Not sure what else I can say about myself other than I am glad to have found this forum.

    Now i have to go throw that pork butt in.
  2. Welcome to the group!!   Don't forget to post pics of that pork butt!!!

  3. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Welcome to SMF!  Glad you joined up and found the information useful.  Lots of good advice and opinions to help out with what you have and what you want to get. Looking forward to seeing you around the threads and through the smoke!
  4. Hello and good evening from East Texas, welcome to the forum. Lots of great information and real good people here.   

  5. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
  6. cabinetmansc

    cabinetmansc Newbie

    As requested hear is a picture of my butt.  (depending on when the reviewers release the photo)

    This was after a 7 and a half hour smoke about 150 degrees. from here it got double foiled and to the oven over night to finish.

    Kitchen smelled awesome this morning the temp on the butt was 210 degrees when I got up and my bark got a little soft under the foil.

    Any way it is resting covered now, I will probably pull it after some coffee and maybe a swim/pool clean. Now is the hardest part, not eating too much of it as I pull it. I'll get some more pics later today but we have a long day of canning tomatoes and beer should be a nice reward.


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