New smoker from the Pacific Northwest

Discussion in 'Roll Call' started by colauhu, Jul 7, 2013.

  1. colauhu

    colauhu Newbie

    Hello all,

    My name is Cody (handle: Colauhu) and I am from the Seattle area (born and raised). I am new to smoking stuff, and look forward to being able to pick brains and see what everybody else is up to.

    My current setup is a Char-griller duo with a side fire box. The thing I am having the most issue with at this time is learning to keep the temp constant. I can keep it in smoking range, but it tends to fluctuate between 210 and 250 (ocassionally wandering into BBQ temps). I just finished smoking 16lbs of pork butt, and i'm tired! It's hard staying up for 30 hours straight when you're old!


  2. [​IMG]Cody

    I hope it didn't take 30 hours to smoke a butt.

    Happy smoken.

  3. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Sixteen pounds of pork butt???  Man, I cooked 7 pounds last night and I'm plum worn out! LOL

    Anywho.. WELCOME!  You will find lots of help with those temperature fluctuations and much much more right here on this site. 
  4. s2k9k

    s2k9k AMNPS Test Group

    Hi Cody! :welcome1: to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

    The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

    We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

    Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

    You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
  5. colauhu

    colauhu Newbie

    It was actually two 7lb butts, not one big 16 pounder, so I am sure that made a difference! It took me about 14 hours. It's wrapped up in foil in a cooler right now just waiting for me to dive in. Just need to make some sauce (my wife is making coleslaw) and dinner will be served.

    Thanks for the warm welcome. I am so looking forward to seeing what awaits.
  6. fwismoker

    fwismoker Master of the Pit

    Cody, know your area pretty well....served in the Navy across the pond in Silverdale.   Things will get easier i promise, you'll make mods, change smokers and evolve. Welcome to the forum!
    Last edited: Jul 7, 2013
  7. colauhu

    colauhu Newbie

    The bark was great. Nice and crunchy even after leaving it wrapped in foil in the cooler for almost six hours. It was still too hot to handle!

    Pulled (mostly) and ready to eat. It was delicious.

    It was worth every minute of staying up for 24+ hours, even though it only took 10 minutes to eat dinner. Lots of leftovers. Next time it's going to be a party.
  8. colauhu

    colauhu Newbie

    I've made a couple of mods already, mostly the basic and easy ones. Made a baffle and sealed the smoker box where it connects to the smoker with food grade high heat silicon to reduce smoke loss. So far i'm actually pretty happy with the bbq-smoker combo. If practice makes perfect, I hope I never achieve perfection because then there won't be any point in trying!
  9. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    A great looking pull my friend. Bet everyone was happy! Now time for you to get some sleep!  Brian 
  10. colauhu

    colauhu Newbie

    Thank you BD! Yes, bed time is coming early tonight. I think I hear the sandman walking through the door as I type this...
  11. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Cody!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!

    The Pork looks great!  Nice job!

  12. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    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. Rule #11......"Off Site Links are not allowed here at SMF" is something new. There are other simple guidelines for all of us to remember as we interact here.

    If you need any help roaming around here in SMF....just give me a shout.  Happy to help any time!


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