Hi all.

[John Ormay]

Have been lurking for years. Been cooking high temp ribs on my kettle for a while but knew I must be able to get better results with lownslow so I finally got a SMW for my fortieth bday. So for my first smoke day I attempted pork butts which turned out fantastic. 14hrs + 2hrs wrapped in an esky. Will try and post photos. Thank you all for the knowledge you all share. Have a great smoke day.

 

[Bob Correll]

Welcome J!

Congrats on your WSM, and pork cook!

Looking forward to the pics!

Where do you live?

Happy Smoke Day!

 

[John Ormay]

I'm from Cairns, Queensland Australia. Lucky enough to have a local BBQ shop that imports a lot of products that are discussed in the forums, sauces etc. Meat cuts are also very different so after a lot of discussion with butchers I used what's locally known as pork collar butt. Turned out great. Have a great day.

 

[John Ormay]

Obviously my photo attaching skills need sharpening :-/

 

[Tom Mccann]

Welcome to the forum.

 

[Corey Elks]

welcome aboard

 

[Lew Newby]

Welcome aboard and great job on your first cook with your new toy.

 

[Chuck_B]

Glad the info you found here was useful J!