another new guy saying hello with pics

[MikeB]

Hello from another noob smoker.
great forum, great resource.
I'm in the middle of smoke number 2 with my two week old 18.5. this thing is awesome!
I've gleaned a lot by reading, hope I have some useful help to offer some day. here's a couple of quick 'action' shots.(hope this works)
thanks from the FNG

 

[Jim Lampe]

Hey Mike!
Glad to have you in the fold! You up nort' in Antigo?

lookin' forward to the finished product/dinner!

 

[MikeB]

the finished product, 7 hours total time- 170 degrees internal, average cooker temp was 230.

foiled and ready to rest in the cooler.
smells like it'll be a good one!

 

[MikeB]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
You up nort' in Antigo? </div></BLOCKQUOTE>
exactly. the neighborhood smells like smoke today ;-)

 

[Jim Lampe]

Mike, you gonna pull or slice that butt?

 

[Michael Berry]

From one MikeB to another...that's a great set-up and yep, smells great to me....I have smell-o-vision on my computer

 

[Mark Skeet]

Welcome Mike! That pork looks great.

 

[Bob Mann]

Hi Mike, nice job!

Bob

 

[MikeB]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jim Lampe:
Mike, you gonna pull or slice that butt? </div></BLOCKQUOTE>
basically slice. I'll cut it in thirds- one third goes up the street to family, one third I'll toss over the fence to a neighbor, and one third(an end for sure) we'll keep here initial taste tests last night were yummy!

 

[Mike P.]

Welcome Mike and Great looking Cook!

 

[Mike Coffman]

Welcome Mike and excellent looking butt!

 

[Greg in Utah]

Ooooh new black handle on the 18.5s....

Nice hunk 'o' piggy

 

[MikeB]

the money shot

 

[Jon Des.]

Looks like you are off to a great start. Welcome aboard!