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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-12-2010, 11:07 AM   #1
oh-yaa
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Default New Pro Q, first smoke

Hi
Been lurking here for a while to get tips for when I finally got a charcoal smoker. I've been using a gas grill for a while with some pretty decent results.
I scored a new Pro Q recently and in the process of my first smoke on it. Trying a pork butt today. So far so good.
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Unread 12-12-2010, 11:10 AM   #2
Schraufy
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Good luck, have fun.
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Unread 12-12-2010, 11:14 AM   #3
Ron_L
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Have fun, and don't forget to take some pictures!
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Unread 12-12-2010, 11:15 AM   #4
J'ville Grill
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Once you start smoking using charcoal you'll never look back at the gasser. Have fun and enjoy. Post some pron if you can.
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Unread 12-12-2010, 11:35 AM   #5
Homebrewed Q
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Good luck! Good choice for your first cook, pork butts/shoulders are very forgiving.
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Unread 12-12-2010, 11:36 AM   #6
Diamond State Smoker
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Good Luck!!
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Unread 12-12-2010, 11:40 AM   #7
bigabyte
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Sounds like a good plan!
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Unread 12-12-2010, 03:38 PM   #8
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How did it go?
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Unread 12-12-2010, 03:43 PM   #9
landarc
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Looking for great results...congrats on the new smoker
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Unread 12-12-2010, 04:51 PM   #10
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Pork, always a GREAT choice! Congrats on the new smoker, but did you really get it? No pics, no smoker!
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Unread 12-12-2010, 05:06 PM   #11
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Welcome and enjoy the cooker
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Unread 12-12-2010, 08:12 PM   #12
oh-yaa
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It's taking its sweet time. I could not really get it up to temp after I put the butts in. They have been on for 9 hours so definitely going low and slow. Temps came up as the water went down. Will be trying sand in the bowl for the next attempt next weekend.

Will bring one in and finish in the oven and let the other finish in the smoker.

Thanks for the welcomes.

Edit: Wife says they are staying in the smoker until done.
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Unread 12-12-2010, 08:19 PM   #13
lionhrt
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just a tip on the water pan if you wanna come up on temp just foil it. Thats what i do with mine if i want to get a hot and fast smoke for 250 and above. Also I sealed my doors and that helped me keep a constant temp, next I will be trying the foil tape mod on the rings.
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Unread 12-12-2010, 08:31 PM   #14
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Quote:
Originally Posted by oh-yaa View Post
It's taking its sweet time. I could not really get it up to temp after I put the butts in. They have been on for 9 hours so definitely going low and slow. Temps came up as the water went down. Will be trying sand in the bowl for the next attempt next weekend.

Will bring one in and finish in the oven and let the other finish in the smoker.

Thanks for the welcomes.

Edit: Wife says they are staying in the smoker until done.
Keep the wife. She is just my type.
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Unread 12-12-2010, 08:41 PM   #15
J'ville Grill
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It might just be a stall, it happens.
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