smoked porchetta

Discussion in 'Roll Call' started by markwasser1, Jan 7, 2015.

  1. markwasser1

    markwasser1 Newbie

    So, my first time using my new Master built Smoker. The porchetta sb ready to come out of the smoker in about 45 minutes. It has been cooking for about 7 hours at 195 degrees and just raised the temp to 245 degrees for the last hour. The proof will be in the pudding. Can't wait!
     
  2. [​IMG]   Good evening and welcome to the forum, from a cold day here in East Texas. Lots of great people with tons of information on just about  everything. 

    Gary
     
  3. 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
     
  4. Pictures !!!  how did it turn out

    Gary
     

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