I've taken up smoking at 32!

[bumchutney]

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• bumchutney
• Apr 27, 2014

Hi all, I'm Louis, from Kent, England. I just bought a Brinkman from Costco, and am eager to learn as much as possible from you pros about smoking!

 

[Rafter H BBQ]

Welcome, glad ya joined us !

 

[noboundaries]

Welcome Louis!  Happy you joined the smoking family.  Be sure to check out the UK Smokers group here in the Community section if you haven't already.  You look as happy as a kid at Christmas standing next to your new toy!  Have fun and looking forward to hearing about your smoking adventures.

 

[gary s]

Hey Louis, welcome to SMF, do some reading and searching through topics here on the site. Ask all the questions you need. Glad you joined up.

Gary S

 

[ic1uc1]

great place to learn all you want to know

 

[bumchutney]

I have a rolled belly of pork tied up, and have left in the fridge (that's what us Limeys call the refrigerator!) I have bought a needle thermometer, do you have any tips for pork? I was wondering if I could make the skin crunchy somehow after smoking?

 

[kc5tpy]

Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

Yes you can make cracklin ( crisp skin ).  Pull your pork joint off the smoker at an internal temp of around 73c..  Dry the skin well with paper towels, apply a light coating of veg oil,, then salt as you like ( I would use a bit more than you would think. it helps to dry and crisp the skin ).  Then fire up that smoker BIG time!  REALLY HOT FIRE!  Throw that joint back on the smoker and watch it and roll it as necessary.  That skin should crisp up without the pork joint going over done and getting dry.  Hope this helps.  Keep Smokin!

Danny