Hi all from the Western Shore

Discussion in 'Roll Call' started by devgnoll, Mar 19, 2017.

  1. devgnoll

    devgnoll Newbie

    Hi all, 

    New member here from the sunny Western Shore of MD.  Just taking up the habit, got a new OK Joe, sealed it up nice,  did a one smoke, bought a Maverick, did another smoke, extended the exhaust down to the grate and  did one more. 

    First smoke took a lot longer than I though, but the Maverick fixed that.  The temp at the grate is about 30 degrees lower than the temp at the stock themo. 

    The exhaust extension made it a little easier to control temps. Still can't leave it alone for 1/2 hr or it will cool down or run away.  The extension did increase the delta between the stock thermo and grate by 20 degrees. 

    Now to fix the overwhelming sour smoke flavor.   I want to get that under control before Rockfish season.  I need another way to prepare those things. 

    For the huge hunks of pig I have been smoking, , I've been lighting with chunk charcoal, and cooking with wood,  

    Any tips are welcome.

    DevGnoll

    On the Western Shore of the Chesapeake Bay. 
     
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    DevGnoll, welcome to SMF!  Glad you are here and working through your issues.  The side burner folks should be able to help. 

    Have fun!

    Ray
     

Share This Page