new guy

[trinitystone]

been reading the advice for quite a while but time to ask questions.

How do I get from the billowing white smoke to the thin blue (desirable) smoke?

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-

soflaquer
http://www.smokingmeatforums.com/wiki/tips-slaughterhouse-recipes-for-

poultry
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to

-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html

 

[hardslicer]

welcome.....your gonna love this site...

 

[trinitystone]

i've been through the site and taken the course.  Great info!  Thanks for the help.

 

[venture]

Welcome aboard.  Friendly and helpful people here.

Good luck and good smoking.

 

[SmokinAl]

   Glad to have you with us!

As for your smoke problem, we need more info. What kind of smoker do you have? What kind of wood are you using, chunks, chips, splits? How are your vents set? Tell us more with pics of your smoker & we can help.

 

[raptor700]

to SMF

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to  your first qview. 

 

[trinitystone]

I have a Brinkman with a side wood box.  I used apple wood pcs  I cut them out of an orchard myself.  They are dried and the pcs range from 1.5" to 3 inches in diameter and about 12 inches long.   I smoked a 4 lb picnic and a 4 lb. boston butt.  i put them on at 5:45 am this morning and took them off at 4 pm to take them home and put them in the oven to finish them.  i was counting on 1.5 hrs per lb. so thought i'd have them for lunch.  I might get them for dinner if i'm lucky.  I kept the temp at 225 to 240.  had a couple swings up to 260 but was able to correct it.  My intake was almost all the way shut (maybe a 1/4" open) and the vent was  3/4 open.  Very frustrating

 

[brdprey]

welcome to our play pen, these guys will give you a headache with all the great

info they have to share with you. oh and dont do like i did and forget where you placed your

digital camera, cause telling them about how awesome it is with out qview, only

gets empty beer cans thrown at  ya.

 

[africanmeat]

To SMF Good to have you here

You are in the right place the folks here are help full and knowledgeable

Don’t forget the Qview  

 

[beer-b-q]

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 

Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 

Sign up for Jeff's 5-Day eCourse.   Click Here

Tips For New Members.

1. Go into your profile and Under Location put where you are.
2. City & State or Area & State will do. This will help members when answering your questions.
3. Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
4. Do Not Post  your other questions and smokes in the Roll Call Forum.
5. Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
6. Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
7. When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
8. When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
9. Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
10. A good choice for a remote dual probe thermometer is the Maverick ET-732
11. Remember, We Always Cook by Temperature and NOT BY TIME...
12. Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
13. 
    If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
14. 
    If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...