New from South Eastern Mass

[Fortin21]

Hi All, Just joined the Pitmaster forum and looking forward to leaning from the community and making some killer Q!

Iv been barbecuing in my backyard for a few years. Mostly pork sholder and St Louis Ribs. Also done some brisket, beef ribs, Thanksgiving Turkey and beer can chicken. Looking to really step it up this summer.

I have a small Masterbuilt electric smokehouse and a 22" Weber kettle. Iv made some good stuff on in the Masterbuilt over the years, but i'm about ready to retire it and focus on really learning how to make great BBQ on the Weber kettle as i think real fire produces tastier meat.

I have a Slow and Sear on the way that i plan on using to smoke up a pork shoulder this weekend. Hoping thats an improvement over the foil pan filled with water that iv been placing under the meat the last few times iv used the Kettle for indirect cooking.

Any other must have accessories for smoking in a kettle grill?

~Fortin from Mass

[HouseHomey]

Huntington Beach welcomes you sir. Opposite ends of the states. A quality instaread thermometer is a must. I have a 26 and 22 and the SnS will change you on the kettle by upping your game. Also something like a maverick or other pit/leave in meat probe is truly a must.

With those tree things you will be a backyard hero before you know it. Then there is the.......... disease. MCS. Be afraid, very very afraid.

welcome.

[LA Pork Butt]

Welcome to fun in the Pit?

[Henrik]

Welcome to the pit! Good to hear the SnS is on its way, you're gonna love it.

Since you’re new, and if you haven't already done so, 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:

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Thanks for joining!

[HawkerXP]

Welcome to the Pit!
I find that putting foil on the charcoal grate below the meat helps direct the air to the SnS for best performance.

[Nate]

Welcome from Indiana

[smokenoob]

Welcome from Lower Alabama!

[RonB]

Welcome to The Pit. A good leave in thermometer with two probes will really help your smokin'. And I suggest that you try smokin' a chuck roast. They are cooked like a pork butt, but normally need to go a bit higher in temp to be probe tender.

[DWCowles]

Welcome Fortin21

[Mr. Bones]

Howdy from Kansas Territory, Welcome to Th Pit!
Glad yer here with yer kettles, we oughtta get on jus fine!

[Oakgrovebacon]

Welcome to the pit from Southern Illinois

[FireMan]

If you just grab the space between your finger & your thumb & squeeze, that is the correct............oh, we don’t do that anymore. Never mind. Welcome aboard, eat good and have fun!

[DoubleUpOrQuit]

Greetings, from Minnesota.

[jgreen]

Welcome from Winnipeg. By the time your SNS arrives, you will find you "need" a whole bunch more toys.