hi from ne nebraska

[Ryan]

Hi I'm Ryan. I just got my old fridge turned smoker in December, I love it. I had a little Bradley electric first and didn't like it. I got 2 questions first I would like to add permanent thermometers to this. Where might I find some I want to put them in the side at top and towards bottom any suggestions? Second I just bought a pickup load of pear wood that was just cut down. Is it ok to use green wood or should I let it dry? Everything I see on internet is 50/50. Thanks

[Adiochiro3]

Hi I'm Ryan. I just got my old fridge turned smoker in December, I love it. I had a little Bradley electric first and didn't like it. I got 2 questions first I would like to add permanent thermometers to this. Where might I find some I want to put them in the side at top and towards bottom any suggestions? Second I just bought a pickup load of pear wood that was just cut down. Is it ok to use green wood or should I let it dry? Everything I see on internet is 50/50. Thanks

Welcome! You should use seasoned wood only for smoking food. Others will be along soon with answers to your thermometer questions.

[ALX]

...these thermos have never let me down for a mounted style.........

http://www.teltru.com/s-43-barbecue.aspx


Only folk i know who use truely "green wood" they use it at high temps...325-350 degree power cooking.....seems fact smoke is moving quickly thru cooker it doesnt have any bad effects.I honestly believe the smoker and application of wood the key here...I like to use wetter wood meself.....Not green though......

I have used pear wood before and enjoyed it

[Fishawn]

...... I use seasoned wood, but my FIL uses green Vine Maple only in his smokehouse & his stuff turns out good.....

[sweet_magnolia]

[Richtee]

I believe these guys carry the Tel-Tru line...good thermos...

Green wood... if you got a pit/firebox big enough to have a helluva coal bed... some DO use it. But I would nor for your application. Cut it small and split it..and keep it covered or in garage...it'll season pretty quick.

[MossyMO]

Glad you joined us Ryan, welcome to Smoked-Meat!

[barkonbutts]

Welcome From Dayton!! Now go smoke some meat!!

[SmokinOutBack]

Ryan, great to have you aboard.

[Ryan]

Another question how do I get a picture next to my name on a post I got one on my profile thanks again. I will check them websites out and I'm glad to know about the wood. Unfortunately I'll have to buy some dry to get me by. I do have dried mulberry I heard it can be a little.bitter is that true.

[Rednose]

Ryan Lookin' forward to seein, what comes outta that fridge. Lotsa good folks here ready to help with anything that might come up. Maybe you could give us some details on the fridge build sometime.

[Earache_My_Eye]

I do have dried mulberry I heard it can be a little.bitter is that true.

Welcome to the Island, Ryan.

I haven't personally used mulberry, but, a good friend and member on here uses it. According to him, it should be dried, and then used until it is a year old...after that, he says it gets bitter.

Hope this helps,
Eric

[Critterhunter]

To The Island

[Ryan]

I actually found this one on Craigslist the guy was moving. So lucky me! It set up nicely he did a good job. I'm hoping to make some more pulled pork this weekend. A couple weeks ago I made north Carolina style turned out great only problem the vinegar sauce was way to tangy good just to tangy any suggestions.

[cowboysfan]

Ryan from central Oregon good to have ya! nice to see your not shy and are askin the questions already. lots of talent here and you will get great advise!