Hello from an newbie here in Menomonee Falls, WI

RIVERSMOKER · January 24, 2010, 10:08:29 AM

Hello all,
Well I just fixed my puck feeder with a nice cleaning and now find this wealth of information and SMOKIN PROS!!!!!!!!!!
WOW, what a nice site.
I am sure I am going to learn from the group.
Sorry in advance if I ask some odd questions.

classicrockgriller · January 24, 2010, 10:15:04 AM

I have already ask all the odd questions so you are good to go.

Welcome and ask away!

MPTubbs · January 24, 2010, 11:26:45 AM

Welcome RS!

I'm still learning too.

car54 · January 24, 2010, 11:33:24 AM

Welcome Riversmoker,

You are the 3rd person from Wisconsin to join in a week. I am from New Berlin, not far from you.
I hope that you visit often. There is so much knowledge and people willing to help at this forum.

Brad

smokeNcanuck · January 24, 2010, 12:05:33 PM

Welcome aboard Riversmoker!
I'm sure you'll find all the info you could.

KevinG · January 24, 2010, 12:13:59 PM

Welcome RIVERSMOKER, I'm sure you'll enjoy it here.

ArnieM · January 24, 2010, 12:20:40 PM

Hi RIVERSMOKER and welcome to the forum. Yep, keep that puck chute clean. Just blew mine out with compressed air this morning. Those pucks are 'crummy'.

FLBentRider · January 25, 2010, 03:27:00 AM

W E L C O M E to the Forum RIVERSMOKER!

Caneyscud · January 25, 2010, 07:22:37 AM

Welcome to the fun Riversmoker. There ain't no odd questions - just odd people to answer them! And I resemble that remark!

dbondy · January 25, 2010, 10:11:39 AM

Welcome the forum Riversmoker. :)

OU812 · January 25, 2010, 01:27:35 PM

Welcome to the fun RIVERSMOKER

There are no odd or stupid questions here, so ask away and I'm sure the folks here will be jumping all over them selfs trying to answer then.

RIVERSMOKER · January 27, 2010, 06:45:32 AM

Thanks to all for the kind words.
Now, I have just (over the weekend) concluded a pork shoulder and brisket smoke. 4 hours smoke and 9hours and 40 minutes "cook". All items were not finished. Pork did not fall of the bone as it does for me in the regular oven. Not moist, for either meat. School me!
Did I need more time? Was it too cold outside?
Thanks All.

OU812 · January 27, 2010, 06:54:01 AM

Sounds like you fallowed the Bradley recipe

You needed LOTS more cook time, Brisket and butt take more like 2 hr per lb but that is only a ball park to start watching the thermometer. You should ALWAYS cook by the internal temp and NOT by time.

Brisket IT should be around 180 to 190 F and butt around 190 to 200 F with a cabnet temp of 220 F

The smoke time is right Just need to cook longer.