Howdy from Louisville

Discussion in 'Roll Call' started by dunnski, Dec 23, 2007.

  1. Hi everyone,
    Brand new to the world of smokers! My brother in Omaha has raved about his smoker for a while, so this Christmas I thought it was time to join the fun.

    I'm the proud owner of a brand new Master Built Electric Smokehouse. I just finished my first effort - a 4 lb. Boston Butt that turned out very nice, although I probably took it off a little early.

    Looking forward to many more tasty meals!
  2. brentman0110

    brentman0110 Meat Mopper

    Welcome to this awesome site. You will find several helpful people with their knowledge and recipes. Any pics you can upload about your smoke? We love pics here! Whats your name?
  3. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Dunnski!!! The MES has quite the following here so you should be in good company. Enjoy the forums.
  4. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Hi Dunnski! Glad you joined us. You'll find a lot of information here and several MES users too if you have any questions. Ask any questions you have, we like questions and pictures.
  5. My name's Chris. I intended to take pictures but forgot about it until there was nothing left but a carcass. Really wasn't very attractive at that point. [​IMG]
  6. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF.
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Glad you found us!

    Take care, have fun, and do good!


  8. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF Dunnski! Pick up a good thermometer and you'll never have trouble with your butt, or any other cut of meat- again! Temps NEVER lie. But thermometers can... probe placement is critical to accurate reads.

    Enjoy your time here!
  9. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome to the forum. Nice to have you.
  10. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
  11. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Welcome to smf be sure to check out the 5-day ecourse it is very helpful!!!!!!!!
  12. Thanks for the welcome, everyone!

    Alright, my second effort tonight was better than my first. Four pork chops, about 1" thick. I brined them for about 8 hours in a water, apple juice, salt, pepper and garlic concoction then smoked them for just under 3 hours at 230 degrees. They were a tad dry - probably could go down a few degrees, but still really tasty!

    Pic here.
  13. chadpole

    chadpole Smoking Fanatic OTBS Member

    Hey Chris........welcome to the SMF! You can't beat a good digital read meat thermometer. It will keep you from taking your meat off too soon.
    Looks like you got the hang of things so far. Looking forward to see some of you cooking and smoking adventures.

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