Howdy folks, just got my 4 rack DBS yesterday evening and got it set up.
I've been perusing the site and forum for about a month now, as my uncle in Texas said he was thinking about getting a DBS. He is a cookin fool, so I figured the DBS was worth looking into.
Anyway, I decided against buying a DBS a few weeks ago due to a few factors, but my woman snuck behind my back and bought me one! Showed up last night in the mail, Whooweee. Pretty excited.
Today I picked up an Auber PID 2 probe based on recommendations from my forum perusing.
Seems like a really neat forum culture, and am looking forward to learning from the good people willing to share.
BTW, I've never smoked anything before, well, meat that is........So I'm starting at square 1, and knowledge/guidance will be certainly appreciated.
Already picked up a turkey breast and a pork shoulder. Pork shoulder is going to be the first smoker victim.
Thanks again for taking the time to share with newb's like me
Congrats and welcome
Ask all the questions you can think of, around here "there's no such thing as a stupid question"
We've all been where you are
Take a picture of your new shiny baby cause she won't look like that for long
I have the OBS and love it
Also what part of Montana are you from?
Don
Welcome! Sounds like you got a keeper of a wife - nice!
By your title of the thread, I was initially worried you burned down your smoker - whew!
Pork shoulder is a great start. I'd run about 3 hours of smoke and then just heat until you get the Internal Temp (IT) you're looking for - probably 185° or so. Remember the IT may "stall" at 160° for an hour or more - be patient, it'll pick up and get to your target. Try not to peek!
Glad you joined us - lots of good guys and gals here to help out. Ask away!
Welcome aboard!! Pork!!! Mmmmmm. Yeah. 225F 3-4 hours of smoke. Low and slow.
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Welcome to the forum. Where in Montana. There are getting a few of us in the state. We have three in the Missoula area.
Kirby
Howdy from Kalispell! Welcome to the forum!!
Tim
Congratulations on your purchase and welcome to the forum...Enjoy!
http://www.susanminor.org
Remember we like pic's!!
Welcome to the forum!
Quote from: dman4505 on April 24, 2012, 05:01:57 PM
Congrats and welcome
Ask all the questions you can think of, around here "there's no such thing as a stupid question"
We've all been where you are
Take a picture of your new shiny baby cause she won't look like that for long
I have the OBS and love it
Also what part of Montana are you from?
Don
Living in Libby currently.
Going to season it today and probably cook tomorrow.
The only thing I'm really worried about is how this thing will work in MT cooler temp's. Do you cook 4 seasons with the OBS?
Thanks for the welcome message
Quote from: aces-n-eights on April 24, 2012, 05:05:42 PM
Welcome! Sounds like you got a keeper of a wife - nice!
By your title of the thread, I was initially worried you burned down your smoker - whew!
Pork shoulder is a great start. I'd run about 3 hours of smoke and then just heat until you get the Internal Temp (IT) you're looking for - probably 185° or so. Remember the IT may "stall" at 160° for an hour or more - be patient, it'll pick up and get to your target. Try not to peek!
Glad you joined us - lots of good guys and gals here to help out. Ask away!
Aces-n-eights
Doesn't get much better than pork. I'm such a barbeque junkie in general, looking forward to frequent indulgences
I use my OBS all year long in Kalispell.
Tim
Quote from: Smokin It Up on April 25, 2012, 06:36:26 AM
Quote from: dman4505 on April 24, 2012, 05:01:57 PM
Congrats and welcome
Ask all the questions you can think of, around here "there's no such thing as a stupid question"
We've all been where you are
Take a picture of your new shiny baby cause she won't look like that for long
I have the OBS and love it
Also what part of Montana are you from?
Don
Living in Libby currently.
Going to season it today and probably cook tomorrow.
The only thing I'm really worried about is how this thing will work in MT cooler temp's. Do you cook 4 seasons with the OBS?
Thanks for the welcome message
Yep use mine all year round, just keep the wind off it and it'll purr like a kitten
My step-son lives in Emigrant and works for the National Parks Service out of Yellowstone, and youngest step-daughter is in Billings with her boyfriend.
Don
Hello and welcome to a really great forum...
Welcome aboard,I got one of those weman too.Keep'er.
Quote from: mikecorn.1 on April 24, 2012, 05:21:51 PM
Welcome aboard!! Pork!!! Mmmmmm. Yeah. 225F 3-4 hours of smoke. Low and slow.
Sent from my iPhone using Tapatalk
Thanks Mike
Did it up just like you said last night, though I f-d up and set it at 250. 3.5 hrs of smoke, and did the pork up for about 7 hours. Probably a tad bit overdone but OMG, it was soooo darn good.
Let the revolution begin
I gotta figure out how to post pics on this forum.
Quote from: Tater on April 24, 2012, 08:52:31 PM
Howdy from Kalispell! Welcome to the forum!!
Tim
Thanks Tater
Hey, where do you get your meat in Kalispell? Is there a source for some prime product somewhere around here?
Smokin It Up,
I buy most of my meat at Costco. It seems like Costco has the consistantly highest quality meat in the area. For specialty pork cuts I use Lower Valley Meat. Lower Valley is actually good for anything you might want but it is quite a distance from town. They also have some sausage making supplies.
Tim
Welcome SIU, this is the best forum you have ever been to. Where else would you get great advice like"Remember to wear sunglasses for the first 2 smokes or till the shine goes out of the inside of your new smoker". LOL.