New Member in cold upstate NY

[rmesagna59]

I am up in Verona, half way between Utica and Syracuse just a couple miles away from the turning stone casino. The winter has been good to us this year after last year's pummeling.
I do have a pork butt in the freezer and maybe I'll do that and throw the loin in the freezer for when I feel more comfortable with my PBC.
Like like sitting out watching the grill (or smoker) even when it is freezing with a bottle of mother's milk (Utica Club) in my hand watching nature, being happy.....

[IrondeQuer]

Welcome to the Pit! I'm up by Rochester and although we've had an unusually warm Winter, I've been hibernating. Good luck with the pork loin! Post some pics if you get a chance.

[Greg A BigBillsFan]

Welcome! How far up north? I'm near Hornell myself. Been a pretty easy going winter this year actually.

[LA Pork Butt]

Welcome to the Pit! I would suggest using pork butt as you learn your new cooler. It is more forgiving than pork loin if don't get the time and temp right. If you are still going to do the loin brining it will help with moisture retention. Science and experience are great partners.

[Danjohnston949]

rmesagna59, Welcome to The Pit! You are in the right place Now! I am not the guy that can help you with the PBC, but Hang In There I bet the Cavalry is right behind me!
Eat Well and Prosper! From Fargo ND, Dan

[Jerod Broussard]

I hate not knowing the temp, even in the Pit Barrel. I've done maybe 2 cooks without thermo's. One was an overnight cook with 10 pound and 12 pound pork butts.

Welcome and thanks for the support!!!

[Bob's BBQ]

Welcome from a fellow engineer! Lot's of great info here in the forum. We northerners never let cold get in the way of BBQ!

[Jon Solberg]

WELCOME rm!

[rmesagna59]

Just got my Pit Barrel Cooker last week and and after my first smoked pork loin, realized I needed help in refining my smoking/grilling technique. Found this site and, being an engineer, I find the science behind cooking fascinating and this site fits the bill nicely so I joined knowing I will always be able to find help when I need it.

I have been grilling for years and just started trying to smoke with my Dyna-Glo gas grill. I have had limited success but wanted to try more so that is when I got the ok from my lovely wife to get a PBC. The first cook went all right but, even tho Noah says you don't need to monitor the temp, I feel kind of helpless just not knowing what the drum internal temp was. After reading many posts here I will be smoking my next pork loin this weekend and I will be monitoring the internal barrel temp more closely and logging my results.

Meathead, thank you for the site and the voluminous amount of information here, and I downloaded your spreadsheet and will use it to track my cooks. I look forward to many years of good smoking and good eating.