New Smoker\Griller in New Jersey

Discussion in 'Roll Call' started by paul brown, May 30, 2013.

  1. paul brown

    paul brown Newbie

    My name is Paul Brown and I live in New Jersey. I have been grilling most of my life with no knowledge of really how to make it great. Recently got a Smoke Hollow 4 in 1 Model 47183T, which only seems available at Sam's Club(http://www.samsclub.com/sams/smoke-hollow-4-in-1-combo-grill/prod3920115.ip?navAction=push). With this Unit I have started to look into enhancing my Grilling and to learn how to smoke everything I can. So far I have smoked a Pork tenderloin and a pork shoulder. I do have to say that with a little internet research and patience they both came out pretty good. The one big issue I have is maintaining the temperature. The shoulder was 8lbs and took about 16 hours. I used the fire box to smoke both pieces of meat and had to put the shoulder in the oven in the house for the last 2 hours as I could not get it past 197 degrees internal temp.

    Needless to say I have since then found some information on possible ways to fix the temp issue and will let you know how it goes after my next smoking escapade.
     
  2. fwismoker

    fwismoker Master of the Pit

    Welcome Paul!  I hope you've been using the charcoal portion of the grill the most....THAT'S where the flavor is at!   Anyways on the shoulder you experienced the dreaded stall, don't feel bad it's freaked out everyone at some point.    
     

    There is a wealth of knowledge on here and little by little you'll learn temps, tools and tips to make smoking great foods easier.   Good luck and welcome!
     
    Last edited: May 30, 2013
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the Forums, Paul!  Glad you've joined us.  This is a great place to learn and share ideas on our favorite pastime...smoking and grilling great food!  There are lots of friendly and knowledgeable people here who really enjoy helping one another.  Just ask any time you need help, and you'll get plenty! 

    Red
     
  4. s2k9k

    s2k9k AMNPS Test Group

    Hi Paul! :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 900,000 posts describing it!

    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!

    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. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Here,try this:http://www.smokingmeatforums.com/newsearch?search=Wood+Burning+101

    should help, if not try a burnbarrel and burn to coal and place a shovel full at at a time to keeep the heat even. A good thermometer is a good investment and a lot of patience...

     the burn barrel and...

     how the fire should look, small but hot...

    Have fun and as always . . .
     
  6. 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. http://www.smokingmeatforums.com/a/terms-of-service

    Sometimes as a newbie...loading the q-view can be a bit tricky until you gt the hang of it! This might help you with uploading photos to your post if you ever have troubles. 
    http://www.smokingmeatforums.com/a/how-to-upload-a-photo-q-view-to-your-post

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

    Kat
     
    Last edited: May 31, 2013
  7. njfoses

    njfoses Meat Mopper

    Welcome.  Im in Jersey myself, Southern Ocean County.
     

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