Smoking Novice

[squirtthecat]

That's not a hunt - that's a vendetta!

[KevinG]

 ;D ;D ;D Nobody touches fredo while moma's still alive.

[bgregs]

Amen Brother....or sister!

[shoresdiver]

On the tenderloin question -- I have been cold smoking for about 1 1.5 hours, wrapping in saran and refrigerating overnight, and then grilling.  I'm not sure why the wrap and chill makes a difference, but it really seems to allow the smoke to get into the meat.

Also, this is the best user's forum I have ever seen.  You will find that you get all the help you could possibly ask for.

[bgregs]

Beef Tenderloin turned out great 1 1/2-2 hrs @ 200-225 and a few minutes on the grill and it was the most tender I have ever had...thanks for everyone's suggestions.  Now onto 3-4 shoulders and 2 turkey breasts for next weekend...will try Jan's rub for the pork and would like a different flavor for the turkey...i'm all ears!

[classicrockgriller]

We NEED pics. ;D

[hal4uk]

Beef Tenderloin turned out great 1 1/2-2 hrs @ 200-225 and a few minutes on the grill and it was the most tender I have ever had...thanks for everyone's suggestions.  Now onto 3-4 shoulders and 2 turkey breasts for next weekend...will try Jan's rub for the pork and would like a different flavor for the turkey...i'm all ears!

Good to hear that! 
Smoked Tenderloin!
Heck Yeah!

STC (Squirt The Cat) is our resident Turkey expert...
He'll be along with some ideas...
(probably involving CT!)

[bgregs]

Somewhere I ran across and forgot to copy the link that provided a newbie with smokee abbreviations and such...can anyone pass along a helpful hint to find it again?

Thanks so much...all have been very helpful

[FLBentRider]

http://www.susanminor.org/forums/showthread.php?481-Bradley-Smoker-FAQ-s

[bgregs]

Got it...thanks FLB...was curious about the PID..doesn't look like something I want to mess with just yet

[bgregs]

First time for smoking for pulled pork...Have four 8# pork shoulders to smoke on my new OBS4...should I trim a bit before I use rub & is it OK to do all four at the same time

[classicrockgriller]

I hardly ever trim Butts. ;D

You will need to stack the butts so they don't touch each other.

32lbs can be done on your OBS.

[KyNola]

Trimming is purely a matter of personal preference.  The last 10 butts I have done I have trimmed them.  I think it makes for a heavier bark and a lot less fat to deal with when pulling.  Again, just a matter of preference.  I used to never trim butts before smoking but I read about it and gave it a try.  I happen to like it better but you absolutely do not have to trim butts.

Since you're doing 4, trim 2 and leave 2 untrimmed and compare the results to see which method you prefer.  Good eating either way!

[FLBentRider]

First time for smoking for pulled pork...Have four 8# pork shoulders to smoke on my new OBS4...should I trim a bit before I use rub & is it OK to do all four at the same time

You can trim a little if you are so inclined, I usually don't.

Be aware that you will be running at maximum load in your OBS4. That is a LOT of meat.

I've done that many serveral times.

Some advice:

You may need to be creative in how you get the meat in there. You don't want the meat touching anything but the rack its on.

Don't stress over the box not getting back up to temp right away. It won't.

Rotate racks top to bottom and front to back every 4 hours or so.

Expect to the cook to take 20 to 24 hours, perhaps more.

Use FTC to keep the butts warm until pulling/serving time.

[KyNola]

Good advice by FLBR.  Don't let those butts touch the walls, especially the back one.  Pork fat rules but pork fat will also catch on fire if it runs down the back wall onto the heating element!  Keep plenty of water in the water pan.  You might consider subbing one of those foil roasting pans you buy at the grocery.  Fill it with water and use it rather than the water pan.  You seriously don't want a fire in your smoker.