Greetings from a Smoker Tyro

[SmokinOttawa]

Well... I have heard so much about the wonders of smoking from several of my buddies, my butcher, even the cashier lady at the local hardware store that I finally broke down and bought a OBS. Plus, Canadian on yer Tire had a heck of a sale last week, $100 off. Too good a deal to refuse. Anyway, I've only fired it up a couple of times not, not exactly a blazing success so far, but I am undaunted. I just picked up a pork butt from my butcher... wish me luck!

[classicrockgriller]

Welcome to the forum.

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748

recipe site:
http://www.susanminor.org/forums/

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

If we can help, let us know.

[Quarlow]

Any questions just ask. There are a lot of guys and gals here to help. You are never alone when you have the Bradley forum. And there are no dumb questions here either, cause that would mean we all ask dumb questions and we don't. We have all ask anything you can think of, so ask away. Oh and welcome to the forum.

[FLBentRider]

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

[KevinG]

Welcome to the forum SmokinOttawa, you're going to luv this place.

[RossP]

Welcome Ottawa. Always nice to see more Canadians
on the board. Ask any question and someone will answer.
Have fun and post some pictures of food coming out
of your OBS.

Ross

[TestRocket]

Welcome RossP,

You have found a great place to ask questions and learn. It just so happens that I'm doing my first butt as I type. It's been on about 2 ½ hours now and you can follow my progress here: My first Bradley pork butt! Good luck and happy smoking!  ;D

[DarqMan]

Welcome to the forum SmokinOttawa.

A pork butt is a great cut of meat when you're first starting out because it's almost impossible to mess up.  Just be sure to use a thermometer to check the internal temperature.  You want to go to about 190-195 for pulled pork.  Depending on the size it could take as long as 2 hours per pound.  Good luck and let us know if you have any questions.

[watchdog56]

welcome and good luck on your butt.

[DTAggie]

Welcome SmokinOttawa, you should be able to conquer the butt fairly easily.  Smoke for 4 to 6 hours then continue to cook until IT about 195* and then FTC for a few hours.  Keep the vent at least 3/4 open.