First Smoke, breaking in with a PB

That's really shiny in there. Will be the last time it's that shiny.

Hope everything goes well. Wouldn't want the boss mad now would we.

Yeah, I hate that I didn't season it more but I think it'll be ok.

When my wife saw how small the SM025 was she said "You paid that much money for that tiny thing." I told her "it's not the size but the quality", then she smiled at me and said something about being used to that...

Forgot what mine looked like new. The cook should season it up real good. Look forward to seeing the finished product.

Cravin, I think you'll be more than able to make Momma happy with that little ole thing

Well we're going on 16 hours now and we're almost there. I hit the plateau of 174 a little while ago and bumped up the temp to 250* and now we're at 186 CS probe and 181 polder. I made a batch of Smokin's finishing sauce and have foil and cooler ready for FTC and buns and cold beer ready for taste sample.

NO need to start the smoker at 250*, then drop the temp. The newer displays are made with a 20 minute warm up period. It will run on high for this period, to do just what you had in mind. That is, start the wood smoking.

CS makes smoking simple with these fine smokers!

Forgot to get pics of final product.
Pulled clean bone and removed fat in probably 15 seconds. Pulled the rest in about a minute or so and added the finishing sauce. The kids could really taste the ginger but not really the smoke. I thought it was ok for the first smoke, it'll get better.

Can always add more wood to increase smoke flavor. The smoke flavor will also improve as the smoker seasons.

Being from Texas, the finishing sauce was different than what we're used to. It was sweet and the ginger was really noticeable, which we like. I guess we're used to having more of a salty and less sweet tasting meat.

It will keep getting better Cravin. I thought my first butt was good. But, my second was just outstanding. I suspect it will continue to improve over time. I already have a hard time going to BBQ joints now and not comparing their produce against what comes out of my AQ.

The batch I made I couldn't really taste the ginger. How much of the sauce did you use? I usually use just enough to get it moist and add some rub to it.

Next butt, try it without. Just keep experimenting till you find what you like.

I'd say try making up a batch of Eastern NC bbq sauce, my personal fave, but seeing as you're from TX, don't know if you'd go for that.

Actually I'm surprised that you guys from TX know what pork butt is.

You may find that a slight amount of vinegar sauce cuts any hint of grease,while adding a little moisture.

Mixing a little of your rub comliments that which was put on as rub.

Some folks may then offer some sauces on the side for their guests.

Your being from west TX,I might suggest that you offer enough vnegar sauce to just do the above job,and CS Mild sauce-if it was included in your kit-as a choice of sauce.