Hello from Wyoming

Discussion in 'Roll Call' started by lepine, Sep 21, 2013.

  1. Hello!  found your forum while looking for some instructings on smoking a pork roast, this will be my first time smoking a roast and I'm glad I found you.  this looks like a good place to go to when I have questions.  I've been smoking for a year or so, I have a Brinkman vertical charcoal smoker that I modified to also use propane during the colder windy days, I also have a weber charcoal grill & my Brinkman porpane grill.  I have smoked chicken, some ribs, summer sausage, trout.  I got a half hog recently and can't wait to try this pork shoulder roast.  I feel I have the basic method on this roast, rub, temp/time smoking, ect.  While this thing is thawing out I'll be looking for recipies from others that have tried before.  i have an injector and would like to see if and how people are doing this with the roast.  cook time starts in 21 hours so I've got to get the game plan figured out.  Thanks for any advise or tips, I'll be sure to collect a photo or two!
  2. davidhef88

    davidhef88 Master of the Pit OTBS Member

    [​IMG]  to SMF! you found a great place for everything smoking.  Make yourself at home, look around, comment,  share pics & have fun.
  3. s2k9k

    s2k9k AMNPS Test Group

    :welcome1: to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
  4. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Welcome from Canada.

    I have only been smoking for about a year too and this forum has helped so much.There is a ton of information in the postings and great members who are very helpful.

    I look forward to seeing posts and pictures of your projects. I'd love to see the roast you are doing now!

  5. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome aboard! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks here who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

  6. kathrynn

    kathrynn Smoking Guru OTBS Member

    [​IMG]to SMF!  We are so glad you joined us! 

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

    If you need any help roaming around the forums....just holler!  Happy to help out!

  7. this place is blowing my mind!  i am finding so many great ideas and techniques that i can't wait to try out.  im half way though cooking my pork roast right now.  i injected it and covered it with a rub lastnight and wrapped in foil in the fridge for 14 hours.  started using charcoal with chunks of oak and chips of hickory, im now switched over to a light propane flame to keep my temp up.  regulating my temp is one of my biggest problems, ive always grilled with propane so charcoal is still a new challenge.  temp is hovering around 220 - 230.  my water in my smoker has some apple cidar vinegar, cinnimon and an apple slided up, i don't know what that'll do for flavor but hey i'm trying something new.  twice i've sprayed it withn watered down cider vinegar.  now i just have to keep checking on it.
  8. Hello, and Welcome from East Texas. This is a great site, lots of good information and great people.[​IMG]


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