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  • torouse
    Former Member
    • Oct 2014
    • 3
    • Lincoln, NE

    Greetings from the Midwest!

    Introduction post is a little late, but wanted to say I'm glad to be on board. I've always enjoyed cooking and making stuff with my hands. I have a pretty nice gas grill, but wanted to get into smoking. Following advice here, I purchased a 14.5" WSM and Maverick dual thermometer. 3 weekends ago I made my first pork butt (see below) and two weeks ago was ribs! Turkey is next up for Thanksgiving and I'm having a blast. Thanks again to all the hard work that's gone into the site and all of you who answer questions on this forum. I hope to be around for many years to come...

    Click image for larger version

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  • Huskee
    Pit Boss
    • May 2014
    • 15051
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

      Smokers / Grills
      • Yoder loaded Wichita offset smoker
      • PBC
      • Grilla Silverbac pellet grill
      • Slow 'N Sear Deluxe Kamado (SnSK)
      • Dyna-Glo XL Premium dual chamber charcoal grill
      • Weber 22" Original Kettle Premium (copper)
      • Weber 26" Original Kettle Premium (black)
      • Weber Jumbo Joe Gold (18.5")
      • Weber Smokey Joe Silver (14.5")
      • Brinkmann cabinet charcoal smoker (repurposed)

      Thermometers
      • (3) Maverick XR-50: 4-probe Wireless Thermometers
      • (7) Maverick ET-732s
      • (1) Maverick ET-735 Bluetooth (in box)
      • (1) Smoke by ThermoWorks
      • (1) Signals by ThermoWorks
      • Thermapen MkII, orange
      • ThermoPop, yellow
      • ThermoWorks ChefAlarm
      • Morpilot 6-probe wireless
      • ThermoWorks Infrared IRK2
      • ThermoWorks fridge & freezer therms as well

      Accessories
      • Instant Pot 6qt
      • Anova Bluetooth SV
      • Kitchen Aide mixer & meat grinder attachment
      • Kindling Cracker King (XL)
      • BBQ Dragon
      • Weber full & half chimneys, Char-Broil Half Time chimney
      • Weber grill topper
      • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
      • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
      • Pittsburgh Digital Moisture Meter

      Beverages
      • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
      • Most favorite beer: The one in your fridge
      • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
      • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
      • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    #2
    Welcome to The Pit torouse! Glad to have you aboard, thanks for the support. Great job on your signature!

    Here's some 'new member' homework for you:
    When you get a minute check out Pit Boss' Welcome & Announcements channel if you haven't already, as well as the tips posts in that channel. These will help you learn your way around The Pit, and there's also a post that explains the best way to post nice big pics here (but you did great, you must've already read that too).

    We look forward to hearing more from you! Enjoy!

    Comment

    • Jon Solberg
      Former Member
      • Jul 2014
      • 4819

      #3
      Hello toro! Welcome to the pit. Thats some good looking Q! WTG!

      Comment

      • David Parrish
        Founding Member - Pit Boss Emeritus
        • May 2014
        • 5038
        • Charlotte, NC
          • Slow 'N Sear Kamado (SnSK)
          • Lots of grills that work with Slow 'N Sear
          • LOTS of digital thermometers (my fav)
          • LOTS of accessories
          • Favorite Beer - Fat Tire
          • Favorite Bourbon - Woodford Reserve
          • Favorite White Wine - Cakebread Chardonnay
          • Favorite Red Wine - Yes, Please
          • President/Owner - SnS Grills

        #4
        Welcome! That's a good looking butt! We hope you're around for years to come as well.

        Comment

        • Marauderer
          Founding Member
          • Jul 2014
          • 1471
          • Powder Springs, Georgia
          • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
            Powder Springs, GA

            Weber S470 with smoker box and insulated custom cover
            RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
            GMG Davy Crockett Wifi
            Blackstone 1575
            Seville Classics Rolling Workbench
            Grill Grates searing kit
            (2) Maverick ET-732
            Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
            Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
            PickleMeister
            Pampered Chef Knives
            All Clad BD5
            Tyent Water Ionizer

            I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

          #5
          Welcome Toro!! You are going to have fun here sharing with the rest of us. Great looking PB. What rub did you use and what was the IT when you took it off?

          Comment

          • torouse
            Former Member
            • Oct 2014
            • 3
            • Lincoln, NE

            #6
            IT was 203. I used Memphis Dust. My preferred butcher's smallest one was 8.5 pound bone-in, so my cook took 16 hours when I was hoping it would be done in 12. I'd invited family over, but they had to go home without because it took so long. They enjoyed the leftovers, but it wasn't the same. I'm noticing a trend of cook times not cooperating with your meal schedule Next time, I'll start at 10pm instead of getting up at 5am. Or maybe just get 4-5 pound boneless from the grocer

            Comment

            • David Parrish
              Founding Member - Pit Boss Emeritus
              • May 2014
              • 5038
              • Charlotte, NC
                • Slow 'N Sear Kamado (SnSK)
                • Lots of grills that work with Slow 'N Sear
                • LOTS of digital thermometers (my fav)
                • LOTS of accessories
                • Favorite Beer - Fat Tire
                • Favorite Bourbon - Woodford Reserve
                • Favorite White Wine - Cakebread Chardonnay
                • Favorite Red Wine - Yes, Please
                • President/Owner - SnS Grills

              #7
              Originally posted by torouse View Post
              IT was 203. I used Memphis Dust. My preferred butcher's smallest one was 8.5 pound bone-in, so my cook took 16 hours when I was hoping it would be done in 12. I'd invited family over, but they had to go home without because it took so long. They enjoyed the leftovers, but it wasn't the same. I'm noticing a trend of cook times not cooperating with your meal schedule Next time, I'll start at 10pm instead of getting up at 5am. Or maybe just get 4-5 pound boneless from the grocer
              Starting earlier is a good plan. Also, when it comes to butt you can crank the heat up and speed the cook up. The butt will take a slight hit in tenderness but it's better to be eating than hungry and it will still be really good. You can also wrap and that really speeds things up even more. Great barbecue is worth the effort and wait to a certain extent, but you have to feed the guests, so always have a few tricks under your sleeve to get dinner on the table before they leave!

              Comment

              • Marauderer
                Founding Member
                • Jul 2014
                • 1471
                • Powder Springs, Georgia
                • [ATTACH=CONFIG]temp_6496_1424176307798_786[/ATTACH] Barry
                  Powder Springs, GA

                  Weber S470 with smoker box and insulated custom cover
                  RecTec w/grilling mat, front shelf, cover, Nomex Sealing Gasket, Hurd Downdraft Hood, Fuller's Earth,oversize wheels
                  GMG Davy Crockett Wifi
                  Blackstone 1575
                  Seville Classics Rolling Workbench
                  Grill Grates searing kit
                  (2) Maverick ET-732
                  Thermopen Classic w/glo case, Thermopop, Time Stick, Extra Big and Loud Timer, Chef Alarm
                  Wine maker from kits, Merlot, Liebfraumilch, N.Z. Pinot Noir, and some other fuity tuity wines that are great with "Q"
                  PickleMeister
                  Pampered Chef Knives
                  All Clad BD5
                  Tyent Water Ionizer

                  I want a "Stick Burner"!! Looking at Lang 36" Hybrid Deluxe. Either patio or trailer haven't made up my mind.

                #8
                It was the stall that killed you I bet. I haven't got a "Cambro" yet but I can see I really need one as when the PB is done it is not a time thing and I need to make sure it is done on time or early. I refuse to use a crutch when I hit the stall so that always adds another 2 hrs to my cook when doing a PB

                Comment

                • torouse
                  Former Member
                  • Oct 2014
                  • 3
                  • Lincoln, NE

                  #9
                  Yeah, in hindsight, 12 hours was waaaay too optimistic. I purposely didn't foil as it was my first attempt. I did crank the heat towards the end. Mainly, 5am was as early as I was willing to wake up. It will be better next time. I've got some coolers around I can use as a Cambro. I'm starting the turkey 2 hours ahead of schedule to give myself some wiggle room . . .

                  Comment

                  Announcement

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                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
                  Click here for details. (https://amazingribs.com/memphis)
                  See more
                  See less
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                  Meat-Up in Memphis

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