NW Florida novice with a welder

Discussion in 'Roll Call' started by slowjeep, Jul 27, 2013.

  1. slowjeep

    slowjeep Fire Starter

    Hello forumers.  

    This place rocks and I appreciate everyone's effort to spread the smokey gospel.  

    I have smoked a few pieces of pork before and now I have the itch to build a smoker.  I plan on starting a build thread in the RF section after I get some more direction.  I'm currently on chapter 1 of the eCourse by Jeff.

    I'm faced with a conundrum and was hoping yall could point me in the right direction.  I cook a whole hog every year in December and make a party of it where all of my friends and relatives come over.  It's great fun and the pork is pretty good.  I build up a big cinder block structure and put a roof thing over it and cook it low and slow for 8ish hours.  Now that I've seen the smokey light, I realize that it is a big waste of meat since the smoke can't get to a lot of the parts and isn't half as good as a well smoked butt.  So the question is, do I just enjoy the event for what it is or replace the novelty of a whole hog with a bunch of tasty butts n ribs?  Is this a question better suited for a different section of the forum?

    Cheers,

    Jim
     
  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Jim! :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!
     
  3. kathrynn

    kathrynn Smoking Guru OTBS Member

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

    I would ask the friends/family what they think....and then roll on from there.  My 2 cents!

    We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

    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 and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per Jeff. Not that you have done anything wrong....just a little bit of FYI for new members!

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

    Kat
     
  4. Jim[​IMG]

    Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions Post it
    and you will probably get 10 replies with 11 different answers. That is because their
    are so many different ways to make great Q We all have our own taste.

    Happy smoken.

    David

    As far as the whole hog or a bunch of butts. Ask that question in the pork area.
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Jim welcome to SMF glad you joined us. I'm just west of Tallahassee personally. As for the whole hog I don't do them anymore it's a nice show and all but the parts don't all get done at the same time as you know so your over cooking parts because you have to get the thicker parts done. I personally just go with the parts I want and put them in at different times so they all finish around the same time
     
  6. slowjeep

    slowjeep Fire Starter

    Thanks everyone for the welcomes and the advice.
     
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Welcome to the forums, Jim!  This is the best place I know for sharing ideas on smoking, grilling, curing, etc.  So many friendly and knowledgeable folks who really enjoy helping one another.  Just holler when you need anything, and someone here will have the answer.  My 2 cents, I agree with Piney...a whole hog is a great novelty, but you can probably cook more efficiently and with better flavor by just cooking the preferred parts.

    Red
     

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