New to smoking from Virginia

Discussion in 'Roll Call' started by jmonty580, Nov 8, 2011.

  1. jmonty580

    jmonty580 Fire Starter

    Just got my first smoker for my birthday. I'm a food lover in general, when I eat something good I like to go home and recreate it.  fell in love with some amazing Pulled pork and ribs and decided about a year ago i wanted to try smoking stuff. Been around reading a little here and there and there is alot of good information.  I joined today because i just got my smoker (a masterbuilt vertical lp gas smoker) a few days ago and I'm already pegged to smoke 2 pork butts.  1 for me wifes birthday thats coming up and one for thanksgiving.  Looks like I wont get a test run so i have really little margain for error.  Any advice at all would be much appreicated.  little tricks that arent obvious help, like for example I read that to get the internal temp of a smoker with a wireless probe you should stick it through a potato?  No way I ever woulda guessed that. Excited to get started but scared to mess up all at the same time.
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    [​IMG]    Glad to have you with us!

    Pork butt is easy. Just smoke it until the internal meat temp hits 165, then wrap it in foil with some liquid & cook it until 200-205. If you grab the bone & twist it & it pulls right out it's done. There are a lot of threads on PP, use the search & read as many as you can.

    Also try this finishing sauce on it just before serving.

    http://www.smokingmeatforums.com/t/49892/finishing-sauce-for-pulled-pork

    You will do fine!
     
    Last edited: Nov 8, 2011
  3. venture

    venture Smoking Guru OTBS Member

    Welcome aboard!

    Some folks use a potato or an onion.  This is a little wood contraption I rigged up when I got my CG:

    [​IMG]

    Two pieces of 1X2 joined with a screw from the bottom so it will swivel.  Three holes in the top part to set therms at different heights.

    Whatever you use, be sure the part of the probe that reads the temp goes all the way through your medium to be exposed.

    Good luck and good smoking.
     
  4. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    WELCOME...PP is a great place to start...But ...I highly recommend you get one or more Good probe thermometers to monitor Smoke Chamber and meat Internal Temps...JJ
     
  5. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    [​IMG]   I found PP was the best thing to start with.  Good luck and don't forget the pictures!!!
     
  6. jmonty580

    jmonty580 Fire Starter

    Thanks for the welcome guys!

    I read about the finishing sauce and I intend to use it!  Looking forward to that.

    Thanks for the tip on using the wood, I may have to try to rig something similar up. I'll make sure its out far enough to get an accurate read.

    Jimmy, I got 2 webber wireless probes.  I plan to use one for a pork but and the other for internal temp.  I need to check the temp gauge that comes with the smoker to see if its even remotely accurate I guess. gotta figure out how to do that, and test the probes I guess.  I know there are better and more expensive ones, but just getting started these things were 9.99 on sale at sears, thought id get 2 of them for now.  I see next to your name it says smoke should be blue?  really? 

    I've read so much about bad chip pans and water pans i'm afraid my chips will catch fire and I wont know. or my water pan will empty out too quickly and I wont know or I'll have to keep filling it very often.  Afriad I wont be able to control the temp and it will be too hot. foil after 165? no foil?  finish in the oven foiled? Do you leave the probe in while its in the oven?  Any way I'm going use a whole propane tank? do i need to have a backup ready? I bet its really easy once you get the hang of it, I just hope it comes out ok for me on the first try since people will be eating my first attempt.
     
  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     
    Last edited: Nov 8, 2011
  8. roller

    roller Smoking Guru SMF Premier Member

    Welcome looks like they have you covered...
     
  9. jmonty580

    jmonty580 Fire Starter

    *SMACKS MY SELF*

    Thanks jimmy! lol i tend to over think almost everything in life that way, especially when i have no experience in it.  Thanks for those answers, they helped calm my nerves a bit. I'm excited, i just love cooking, baking breads, international dishes (recently got really into attieke and fried fish, and cevieche), whatever it may be i like to make it.  There are alot of really good bbq places in my area, one in particular that has inspired me to start smoking stuff (they were on that show pit masters).  I like foods and stuff that doesnt come easy, most people I know dont know a thing about smoking their own food so this will be fun for me.  I'll share how it went when I fire it up.  Thanks
     
  10. big twig

    big twig Smoking Fanatic

    Welcome, your in good hands with the fine folks here. Lots of people here with tons of experience in all levels of cooking, smoking, curing, etc. Good luck with the first smoke!
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No Problem J, Been there Did that!...20 years ago I worried myself sick doing my first Whole Hog Pig Roast for 50 people...I did the research like you, no SMF then, and the whole thing came out GREAT!...Glad to help let us know the date of your Wifes B-day and I or one of the SMF Minions will be happy to coach you Real Time On-line...JJ
     
  12. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    First off welcome to SMF. You'll like this place for there are alot of folks here that would just love to help you with just about anything to do with smoking meat. You will find alot of good recipes and techniques here also. so with all that said:

    Welcome to your new Addiction.
     
  13. raptor700

    raptor700 Master of the Pit OTBS Member

                  [​IMG]  to SMF

       There's some great folks here, no need to worry.

    Post any questions you have and you'll be fine.
     
  14. teeznuts

    teeznuts Master of the Pit

    Welcome aboard! There will probably be several people online to walk you through your smoke if you have questions. Start your thread when you start your smoke so people will be checking to see how it's going for you.
     
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Patience , Grasshopper... Butt are easy...^^^follow directions^^^[​IMG]
     
  16. jmonty580

    jmonty580 Fire Starter

    Thanks everyone, i feel a bit better.

    Going to plan on cooking the pork butts on the 19th. 1 will be eaten on the 23rd for a bday party, and the other will be shared at thanksgiving.

    Can anyone tell me how to properly freeze or store pulled pork so that it will still be good when i need it?  Or point me to a thread that has this information?

    I'll assemble the smoker this week and season it this weekend I guess. maybe I'll toss some bacon wrapped chicken breasts I have in the freezer in there just to get a run before the 19th.  or maybe I'll look for some other recipe like a meat loaf or something.
     
  17. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Smoke it, pull it and either put it in Ziplocks, squeeze as much air out as possible or Vac Pack it...Let it cool...Into the Freezer

    I found to re-heat a Crock Pot works well...Defrost in the fridge overnight then put the PP in the Crock Pot with your Finishing Sauce and/or Apple Juice...the PP should be moist but not Swimming...Heat on High until the temp is 165*F then turn down to Low and put it out...You can use an oven too...Same procedure except put the PP in a Roasting Pan with Finishing Sauce and/or Apple juice cover and heat in a 300*F Oven until the Temp gets to 165*F...It's been fun working with you so far...JJ
     
    Last edited: Nov 9, 2011

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