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rednek181

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    rednek181

    I have always loved BBQing and trying new recipes. Just purchased my first smoker a couple of weeks ago and am loving it so far. Besides BBQing I also make a lot of my own meat product, sausage, jerky, meat sticks(usually with wild game).
    I was just in the process of getting started on homemade bacon when I found your site, boy am I glad I did. I was looking at cold smoking it but after reading you site I will definitely not be doing it that way. Looking forward to learning lots from your site and hopefully one day being good enough to be called a Pitmaster.

    Thanks,
    Craig

    #2
    Welcome Craig!!!

    What are you smoking in?

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    • rednek181
      rednek181 commented
      Editing a comment
      I'm using a Masterbuilt Sportsman Elite that I purchased from Cabela's. I've only used it on chicken so far but it has been amazing. Still working on controlling temperature, new equipment, takes a little to adjust to it.

    #3
    Welcome to the Pit, Craig!

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      #4
      rednek181, Welcome to The Pit! You have just joined BBQ U, Eat Well and Prosper! From Fargo ND, Dan

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        #5
        @redneck181 welcome to the Pit! what are you smoking on?

        Comment


        • rednek181
          rednek181 commented
          Editing a comment
          I'm using a Masterbuilt Sportsman Elite that I purchased from Cabela's. I've only used it on chicken so far but it has been amazing. Still working on controlling temperature, new equipment, takes a little to adjust to it.

        #6
        Welcome rednek181

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          #7
          rednek181 Go for a Boston Butt. It is the most forgiving peice of meat out there. But, be prepared for a 12+ Hour cook at 225 unless. If you wrap at 170 internal temp it will save you about 3 hours on your way to a 200 internal temp. Pull it and put it in a faux cambro for 2 hours before pulling the meat is to be served. If you can trust your cooker I would put it on the cooker the night before and sleep through the night.

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            #8
            rednek181 - welcome to The Pit and welcome to The Obsession!

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              #9
              Welcome aboard rednek181. Glad you're here!

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                #10
                Welcome to the pit rednek181 !

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                  #11
                  I love it! A guy who calls himself a rednek from Saskatchewan! Welcome aboard, & will you be in for a ride, enjoy!

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                    #12
                    Welcome from one Rednek to another, enjoy the Wikipedia of BBQ.

                    Comment


                      #13
                      Welcome to The Pit rednek181 ! Nice to have you here. So many people disregard warnings, thinking they're just limitations meant to scare people or something. Meathead's caution articles about cold smoking, curing, starting up a food business, etc are all meant to educate, so folks can avoid disaster that could come from bad information & decisions. Great to hear you're one who appreciates playing it safe!

                      Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

                      Also, it's very important that you add the domain AmazingRibs.com to your email safe list in case you are ever drawn as our monthly Gold Medal Giveaway winner!

                      Hope to hear & see more from you!

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