Old smoker in South Carolina

[hugh131]

My name is Hugh and I'm 83. I retired from DOD after 34 years of service. My job started with working with electronics but was promoted to management.

Obviously I've been BBQing for some time and I'm still learning. My previous smoker was the offset firebox style. One time I smoked pulled pork for 54 people for a party at my home. I just purchased a 14.5 WSM and have several cooks on it.

I have completed a cart for the WSM and I'm now starting a DIY project for temperature control using a PID.

 

[themule69]

Hugh 

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...
Happy smoken.
David

 

[gary s]

Hello and good morning from beautiful and warm  East Texas, welcome to the forum. Lots of great information and real good people here.

Good to meet you Hugh.

Gary S

 

[kentuckycal]

Welcome, Hugh.  I did a pork butt with South Carolina mustard BBQ sauce a few weeks back and turned leftovers into Carolina hash.  Would be curious to see your feedback on my recipes/methods.  If you're interested I can direct you to my thread.

 

[hugh131]

Yes I would like to see how you did it.

 

[disco]

Welcome from Canada, Hugh.

This is a great forum with lots of friendly people. I look forward to your posts!

Disco

 

[kentuckycal]

Yes I would like to see how you did it.

Thanks Hugh, all feedback positive or negative appreciated.

http://www.smokingmeatforums.com/t/168868/first-pork-butt-in-mes-30-with-qview

 

[hugh131]

It looked good to me. I think you could have used more smoke but if it taste good that's what counts.

My cook was for 34 lbs and followed the Smoke and Spice book The Renowned Mr. Brown. Smoked with Oak logs for fuel. I smoked for 18 hours at approximately 220 degrees.

 

[kentuckycal]

Thanks.  Did my BBQ sauce recipe look good to you?

 

[hugh131]

Yes it did I will try it.

 

[GaryHibbert]

Hey Hugh

Welcome to the Smoking forum. You’ll find great , friendly people here, all more than willing to answer any question you may have. Just ask and you’ll get about 10 different answers—all right. LOL. Don’t forget to post qviews.

Gary