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  1. bwhite82986

    Too billowy?

    I know I posted another thread about thin blue smoke, but still new at this I realize there is somewhat of a learning curve....thoughts please. This was 5 minutes after I put the meat on, so unsure of a flare up
  2. bwhite82986

    Maple smoking wood?

    Hey guys, we cut down a part of an older maple that broke during a storm a few weeks ago. My gut tells me maple would not be good smoking for the same reason pine would not be good...potential sap but internet searches tell me otherwise. Who am I to believe? I believe it's sugar maple. they are...
  3. bwhite82986

    Good smoke?

    Been having trouble maintaining temps because an unexpected storm ran through and it dropped to 190. Got it back up but wondering if this is too much smoke? Hopefully I didn't add too much wood at one time
  4. bwhite82986

    Kettle or uds for long cooks

    So I will be getting an offset(probably a highland) and had decided on a uds as well but after researching etc I am leaning more towards kettle instead of the uds. Any thoughts? From what I have seen you can get a good low and slow with kettle that is around 8-10 hrs with snake method and it...
  5. bwhite82986

    first butt planned tomorrow

    Hopefully tomorrow I can actually take my time and not rush anything. Got my butt marinating in zesty Italian and apple cider vinegar for 24 hours and will throw it in the smoker tomorrow. I imagine it will take considerably longer than the poi I did my first time. Just going to use butt rub on...
  6. bwhite82986

    Uds intake-question on single intake

    Hey guys, I know this has been beaten to death but have a question on doing single intake for uds. The largest pipe at local Lowes is 1 1/4". I know my current brinkman has a fixed hole that can't be more than 3/4" but I understand the elbow will restrict air flow. Would a single 1 1/4" with an...
  7. bwhite82986

    Going to try rump roast on Saturday-thoughts?

    After my first smoke on Saturday, a pork loin that came out very tender and juicy even though the middle needed more flavor I'm trying out a rump roast. A coworker of mine advised to try a beef roast such as chuck but this was the cheapest cut they had and I figured for my first beef smoke I...
  8. bwhite82986

    First time smoking-pork loin

    Just threw a loin for my first smoke. Took a risk and put it on at around 320 because I figured it wasn't coming back down. I'm using a cheaper smoker my mom got a couple years ago that doesn't have the best temp controls, so I think when I upgrade in a few months it won't run away as...
  9. bwhite82986

    Question on kamados

    I thought I was dead set on an xl bge when we move but believe I won't be able to do that since we have other priorities as well. Has anyone used the akorn? I know it's not a ceramic but will allow me to get my feet wet with the kamado grills and might move up to a ceramic in a few years. I...
  10. bwhite82986

    UDS vs DBS for newbies

    Hey all, I am new to smoking, as in never done it. All my slow cooking has ever been done in a crockpot. Well a coworker of mine shared some meat with me and has me interested in it. I was going to do an outdoor kitchen with 2 big green eggs so I can have a slow cook and high heat going at same...
  11. bwhite82986

    Brand new to forum and not smoking yet, only grilling

    So I've become very interested in smoking meats after deciding to get 2 big green eggs after we move in the fall. Right now I have the cheapie Weber grill so grilling with that and started using chunks of oak and mesquite when I grill and already tell a huge difference....looking forward to...
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