Trying my hand at this!!

Discussion in 'Roll Call' started by abholt, May 15, 2008.

  1. Hello to all. So I decided to give smoking a try. I live in Fort Collins, CO and am yet to find good BBQ around here so I am going to try to do it myself. I went out and bought a cheap Brinkmann charcoal smoker and am going to smoke a pork loin to do pulled pork. Any advice on types of wood and creating good smoke would be greatly appreciated.
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    Welcome to the forum.

    If pulled pork is your goal, grab a butt or a picnic shoulder even...........but the loin is too lean for pulled pork.
     
  3. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    welcome to smf, u at the rite place. there will be plenty of advice coming so just ck thread in a while and u have what u lookin for. i just smoked my first loin about a month ago. i used pecan wood but i am sure you can also get maple,hicory,or apple at a sportsman supply store or fleet store
    already packed for smoking if you dont have wood available. all those trees that stay green all year no good. also dont go overboard with the wood, just a little will work as long as u can see or smell smoke u shud be ok. get your coals goin and just add a piece or two to them and ad a piece every so often. u will have to see how long it lasts. good luck
     
  4. I was thinking about a shoulder but am a little reluctant about smoking something that big for my first.
     
  5. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    fbj rite about loin, i didnt pull mine, just sliced it, didnt take it up to real high tem either. took it up to 155,wrapped in foil and let rest til i cudnt stand it any longer and sliced it up. was nice and juicy. have never done a butt yet but thats what i wud use for pulling. lotsa people talk about freezing excess if you worried about that. it usually goes faster than would imagine
     
  6. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the forum....................You found the right place to learn to smoke.................
     
  7. richtee

    richtee Smoking Guru OTBS Member

    Welcome to SMF! Short Course: Can't pull a loin, get a butt. Keep it thin and blue- smoke it, don't choke it. If you smell smoke...yer smoking.

    Enjoy your time here!
     
  8. crewcab4x4

    crewcab4x4 Smoking Fanatic

    If you want to do a pork loin you'll want to slice it. Still wouldbe a good first smoke. Just remember to keep the pit temp. between 225-250 deg low and slow. Wouldn't hurt to have a digital thermometer with a prob to show you your progress to. I got a cheap one at walmart for $15. Did a boil test and was accurate good enough for me. Welcome to smf. If you have any more questions feel free to ask.

    Jason
     
  9. goose

    goose Fire Starter

    Good deal a fellow Fort Collins person!

    I too haven't found quality bbq around here. The best place I have had it (besides my house) is a place that only caters out on Mulberry. They are on the south side of Mulberry about 500 yds east of Summitview in the radio station/furniture/hydroponic store minimall.

    Had it the first time last week and I would rate it as the best place in FTC, not that that is saying much.

    The new place over on Elizabeth was a MAJOR disappointment. I wouldn't eat there again. Their rub had too much cinnaman and their sauces were just not to my liking at all. Other folks really like it so don't just take my word for it.

    Either way, congrads on the smoker. I look forward to hearing about your 1st smoke and the addiction that will ensue. [​IMG]
     
  10. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF, you're on the right track. Good basic woods to have around are hickory, mesquite, apple, cherry, pecan. It's all good, and it's all fun!
     
  11. kratzx4

    kratzx4 Smoking Fanatic

    welcome to SMF. Don't be afraid of a butt they are very forgiving. when it comes to size remember you can loose 20% to 30% of weight during the smoke.
     
  12. So I got my smoker up and running. The hardest part is maintaining the fire. How much is expected to be used for a 6 hour smoke?
     

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