Whats better

Discussion in 'Roll Call' started by marty vw, Feb 13, 2008.

  1. marty vw

    marty vw Fire Starter

    Hey what's better than getting up early in the morning and lighting up the smoker. New to this forum, I am 40 and just started smoking meat 2 years ago.I have a Great Outdoors gas smoker, that a friend gave to me,and I love it. I knew nothing about smoking when he gave it to me, but with some practice I have been able to manage a few good meals. My biggest question would have to be how long should the wood chips actualy smoke.
    Should I keep puttting new ones in until the meat is done, or just refil the box once or twice. I like to have the meat in the smoker for at least 6 to 8 hours, more if I have the time. How long should smoke be rolling out?
    Looking forward to any advice.
     
  2. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Marty VW
    Welcome to SMF from a fellow "Marty" !!!

    The smoke amount is a preference. Pending on what I am smoking and what type of wood I am smoking with, but in general I would say an hour and a half to two and half hours of mild to medium smoke for me. Remember, smoke is just another ingredient to your recipe.
     
  3. kookie

    kookie Master of the Pit OTBS Member

    Welcome to the site............. Great place here............
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    welcome marty to one of the best sites OF ALL...........

    don't listen to mossy..........he is a whimp when it comes to smoke..........LOLOLOLOL..........(d88de waits for the nasty phone call or email)

    smoke ring stops at 140 internals.........but will take smoke the entire time..............

    i smoke from start to finish............i LOVE the smoke flavor.............

    but no matter what anyone tells you.........its summin to have to practice and practice and practice and ..........etc..... I LOVE PRACTICING......hehehe

    you will have to find out how much smoke you like yourself........but whats great........you get to eat your mistakes...........LOLOL

    once again, welcome
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Walking Dude is all talk, full of smack....... LOL !!!
     
  6. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    IT'S ANOTHER HAWKEYE!!!!

    Welcome from down the street EDDYVILLE
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    crap..........didn't notice another iowaian........WELCOME EVEN MORE

    and don't listen to mossy
     
  8. marty vw

    marty vw Fire Starter

    Hey thanks guys, glad to see a hawkeye fan in here. Lets go to kinnick and fire up the smokers. I am going to be smoking some pheasant and ribs sunday for the race. Hope it turns out alright. What kind of wood do you guys like the best. I use hickory and apple
     
  9. richtee

    richtee Smoking Guru OTBS Member

    Hia Marty...one thing caught my eye in your earlier post: ... the smoke should really NEVER be "rolling out". It should be quietly heading in a thin blue trail to Heaven :{)
     
  10. marty vw

    marty vw Fire Starter

    Good point Richtee
     
  11. marty vw

    marty vw Fire Starter

    Stupid question here: how do you get a picture by your name
     
  12. marty vw

    marty vw Fire Starter

    Hey d I need to brine pheasant before smoking
     
  13. low&slow

    low&slow Smoking Fanatic OTBS Member

    Welcome to the SMF Marty. To add a piture to your name click the UserCP at the top of the page, then click edit avitar on the left side of the screen.
     
  14. marty vw

    marty vw Fire Starter

    Thanks low&slow
     
  15. richtee

    richtee Smoking Guru OTBS Member

    I brine mine. Cure them actually, using 1/2 cup Tenderquick/gal of water and spices. Half the normal brine rate for poultry typically.
     
  16. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Welcome! You will get lots of good information here! Besure to get us some q-view![​IMG]
     
  17. marty vw

    marty vw Fire Starter

    What is tenderquick?
     
  18. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be.
     
  19. richtee

    richtee Smoking Guru OTBS Member

    Tenderquick is a pre-mixed meat cure containing nitrates. Go with a salt brine for now, we'll have you curing bacon and jerky before long LOL!
    Use around 1/2 cup TOTAL Kosher and other flavored salts/gal. That's the trouble with using premade flavored salt...not sure how much IS salt. I use the powders for flavor exclusivly.

    On Edit: search the word "brine"- lots of posts.
     
  20. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    MossyMo has it right, you don't really need smoke throughout the cooking period. I noticed you mentioned smoke rolling out.... you want a thin blue smoke and not big puffs/clouds. Sometimes you won't see the smoke, but if you can smell it, you're ok.
     

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