Montana Burndown

Smokin It Up · April 24, 2012, 03:43:02 PM

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

dman4505 · 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

aces-n-eights · 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!

mikecorn.1 · 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

pikeman_95 · April 24, 2012, 05:26:07 PM

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

Tater · April 24, 2012, 08:52:31 PM

Howdy from Kalispell! Welcome to the forum!!

Tim

SouthernSmoked · April 25, 2012, 05:33:01 AM

Congratulations on your purchase and welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

muebe · April 25, 2012, 06:21:05 AM

Welcome to the forum!

Smokin It Up · 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

Smokin It Up · April 25, 2012, 06:38:45 AM

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

Tater · April 25, 2012, 12:11:30 PM

I use my OBS all year long in Kalispell.

Tim

dman4505 · April 25, 2012, 02:58:23 PM

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

ghost9mm · April 25, 2012, 05:43:54 PM

Hello and welcome to a really great forum...

slowpoke · April 25, 2012, 07:27:36 PM

Welcome aboard,I got one of those weman too.Keep'er.

Smokin It Up · April 26, 2012, 06:00:01 AM

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.