Hi all

Discussion in 'Roll Call' started by thomasstexas, Nov 30, 2014.

  1. Just dropping a hello to all.

    I received a MES for my birthday this month and have been checking posts here to get me started. Wow this is a mouth watering forum to read through.

    I pre-seasoned the smoker on Friday and today I'm smokin' a butt ;)

    Followed recipe directions from here and am waiting for it finish by 6pm for dinner.

    thanks all!
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF from Kent Island Md
     
  3. [​IMG]   Good afternoon and welcome to the forum, from a cloudy, windy and warm day in East Texas. Lots of great people with tons of information on just about  everything .

    Gary
     
  4. Well, we ate just after 7pm. The butt was taken out at 184*. Family was getting hungry [​IMG]

    I decided to do some mac&cheese from the Dadgum cookbook also some Kroger coleslaw(not to good) & Vlasic pickles.

    I used Stubbs wood chips, Oak, Hickory and Apple. I added chips about every 45min-1hr for about 5hrs

    Cooking time was approx 13 1/2 hrs I never got the butt to 195*-205*

    Family wolfed it down though from hunger or delight not sure, they say they loved it!






     
  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.
    David
     

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