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fairly new to smoking

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  • #31
    i love to Smoke....Smoke meat that is..

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    • #32
      how did the pics turn out?
      i love to Smoke....Smoke meat that is..

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      • #33
        i love to Smoke....Smoke meat that is..

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        • #34
          Nice! Great job! Glad it turned out much better for you! Nice smoker, too!
          Becky
          *****

          https://www.facebook.com/jennie.r.smith.77?ref=tn_tnmn

          Weber 22.5" One Touch Gold Kettle - Black
          Weber 22.5" One Touch Gold Kettle - Copper
          1993 Weber 22.5" Master Touch Kettle - Red
          Weber 18.5" One Touch Silver Kettle - Budweiser
          Weber Smokey Joe
          Multiple Dutch Ovens and other Cast Iron
          Pink Thermapen
          Purple Thermapen

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          • #35
            Welcome to Smoked-Meat. Your journey has begun. There are a bunch of great folks around to help you with any questions.

            Jerky looks great, if you ever need a second opinion I PM (private message) me for my address and you can sen d me some....

            Cure MUST be used if you are not using a store bought mix. This step is very important if you intend to give any away to friends and family.....

            The store bought kits have them included.

            Get a digital scale and some cure.

            There are 1000 different ways to get the end result, you have to play around and find out what works best for YOU and YOUR smoker.

            Smoke looks like its white and billowy, which is and indicator of too much smoke or damp wood.

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            • #36
              Welcome.
              Your problem with the smoke is easy to fix. Just cut the smoking time in half and heat the same as you seem to only be upset with the smoke flavor. If your meat was wet wait to start the smoking until the meat is dry on the outside to start smoking. Smoke clings to damp surfaces pretty heavy. If your home made has a large chip pan cut the amount in half..


              Good luck and happy smoking.
              Do not go gentle into that good night. Rage, Rage against the dying of the light.

              www.wedlinydomowe.com/

              http://www.wedlinydomowe.com/sausage...ure-calculator

              ExhaustedSpark
              Disabled
              Member American Legion
              Life Member NRA
              Life Member ARRL

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              • #37
                Not a bad looking unit...welcome aboard!
                Mark


                Homemade 22 year old "Pro-smoker"
                Yoder YS640
                Smoke daddy
                100% Lumberjack pellets

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                • #38
                  Originally posted by ExhaustedSpark View Post
                  Welcome.
                  Your problem with the smoke is easy to fix. Just cut the smoking time in half and heat the same as you seem to only be upset with the smoke flavor. If your meat was wet wait to start the smoking until the meat is dry on the outside to start smoking. Smoke clings to damp surfaces pretty heavy. If your home made has a large chip pan cut the amount in half..


                  Good luck and happy smoking.
                  exellent advice...this makes perfect sense...thats what i did last night wait till it was dry,then add smoke.thanks
                  i love to Smoke....Smoke meat that is..

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                  • #39
                    welcome aboard, glad you decided to hang around for a while.
                    Island of Misfit Smokers Member #92

                    How to heal the world. Love people and feed them tasty food.

                    sigpic

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                    • #40
                      Originally posted by RowdyRay View Post
                      Welcome. Another thing you might try is covering the pan with foil. Poke a couple holes in it with the car key in your pocket. It'll limit how much air gets to the wood.
                      pretty much what I was going to say. Also larger pieces of wood will burn slower and give off less smoke.

                      Chips have large surface area and will burn pretty quick.
                      So bigger pieces of wood in foil coverd pan should give you the Thin Blue Smoke that is the holy grail of food smoking.

                      Any time you see white smoke - you've got a problem.

                      Jerky looked pretty good though

                      And I love the whole wooden hot smoker gig
                      Made In England - Fine Tuned By The USA
                      Just call me 'One Grind'



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                      • #41
                        Sorry I'm late with this Stevie. As you can see, a ton good folks on here willin' to help. Again
                        Rudy

                        sigpic
                        GOSM Big Block
                        SnPP - Rehab'd after 16 years
                        22.5" Weber Kettle
                        Smokey Joe for the RV
                        Assorted Digital Thermos
                        and a ugly BROWN thermapen cuz it was on sale!

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                        • #42
                          thanks every one....i just threw a breakfast fatty in...first for me..i believe i started a post with a pic somewhere on here hope its in the right location.
                          i love to Smoke....Smoke meat that is..

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                          • #43
                            Originally posted by megastevie View Post
                            thanks every one....i just threw a breakfast fatty in...first for me..i believe i started a post with a pic somewhere on here hope its in the right location.
                            Cool. Did you get the smoke figured out?
                            S-M Misfit #16

                            If the women don't find you handsome, they should at least find you handy. ~ Red Green

                            It's a shame stupidity isn't painful.

                            GOSM Propane
                            CharGriller Kamado Cooker "The Akorn"
                            New Braunfels Bandera
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                            Lil Chief

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