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new to smoking, long time lurker

post #1 of 19
Thread Starter 

I'll start off saying im from Vacaville Cali (bay area). I recently picked up a MES 30 from lowes. smoked a few things so far, some johsonville brawts, some precooked louisanna hotlinks(which were way yummie) and some babyback ribs. I also picked up a pork shoulder to try some pulled pork next weekend, hopefully that will turn out well.

 

some Q-view

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I do have one question, which might sound pretty stupid, but on longer smokes, on average how long do you keep feeding the woodchips for smoke? do you just keep smoke going until its done?

post #2 of 19

welcome44.gif

 



Welcome to SMF, Glad to have you with us.
 

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

For those of you new to Smoking, be sure to check out Jeff's 5 Day Smoking Basics eCourse.

Click Here it's "FREE" ... 5 Day eCourseE

post #3 of 19

Welcome to SMF, glad you joined us, what I use as a guide to tell when to add chips... if you smell smoke you're good, if not check to see if you need to add some

post #4 of 19

I Agree with Northern. You don't have to see it but if you smell it your good. Of course it will all be to your liking too. You might find you like more smoke later?? The good news is you'll get to try ALOT

post #5 of 19

Welcome to SMF from Nor Cal(north of Sacramento)

post #6 of 19

I think what the OP wants to know is how long do you need to smoke the meats you are cooking. Basically you want to reach a 140* internal temp, then the pores in the meat shuts up and accepts no more smoke. You can, however, continue to add smoke and the exterior of the meat will continue to accept it.

 

post #7 of 19

Welcome to the forum. Be careful to not oversmoke, ecspecially with hickory or mesquite beacuse it can be really overbearing. Take into account what meat you are working with and you'll figure it out.

post #8 of 19
Quote:
Originally Posted by Flash View Post

I think what the OP wants to know is how long do you need to smoke the meats you are cooking. Basically you want to reach a 140* internal temp, then the pores in the meat shuts up and accepts no more smoke. You can, however, continue to add smoke and the exterior of the meat will continue to accept it.

 

What Flash said, and it's a safe thing to invest in a good meat probe therm. It's all good my friend.

 

post #9 of 19
Thread Starter 

Thanks everyone for the warm greetings, and yes i picked up a maverick Et-73 dual temp probe so im golden there

 

as far as how long to smoke, i was asking more of say you're cooking a pork butt that takes like 10hrs do you keep putting wood chips in for all 10hrs of the smoke? just looking for a on average thing.

post #10 of 19

I wouldn't. I generally only apply smoke for the first 4 or 5 hrs on a butt. It doesn't take as much as you think. You want thin blue smoke too and not billowing white stuff.

 

Quote:
Originally Posted by wafflestomper View Post

Thanks everyone for the warm greetings, and yes i picked up a maverick Et-73 dual temp probe so im golden there

 

as far as how long to smoke, i was asking more of say you're cooking a pork butt that takes like 10hrs do you keep putting wood chips in for all 10hrs of the smoke? just looking for a on average thing.

post #11 of 19

Wafflestomper,

I don't think you're gonna need that Pepto Bismol !

 

Your ribs look fine!

 

Bear

post #12 of 19

I keep the smoke rolling the entire time, never had a problem, unless I get the billowing white smoke then the meat starts to collect creosote, which is no good. Keep it thin and blue and you will be in good shape. If I foil my butts I stop making smoke at that time (around 160* internal meat temperature)

post #13 of 19

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First off Welcome to SMF. You'll like it here for there are alot of really good folks here that would just love to help you with just about anything to do with smoking. Now there are alot of proven recipes for some amazing things here too. So if you need sign up for the E-Course it's free and it will give you the basics of smoking and some good methods to use also. So the next big thing for you to do is go out and get you something to smoke and if you happen to have any questions just post it here and we will be happy to answer them for you.

 

Welcome To Your New Addiction  

post #14 of 19

Welcome aboard!  Looks like everyone has pretty much answered your questions so I just wanted to say welcome.

post #15 of 19

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview. PDT_Armataz_01_34.gif

post #16 of 19

Welcome to SMF

 

I just do whatever the others tell me....It's easier!

 

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #17 of 19

Welcome to SMF, I let the smoke roll the whole time,(I'm a stick burner) But when you foil it doesn't matter what type of heat you are using.

post #18 of 19

Welcome to the forum, theres alot of great Mes advice here. I don't have one but may need to give it a try one day.

post #19 of 19
Quote:
Originally Posted by wafflestomper View Post

Thanks everyone for the warm greetings, and yes i picked up a maverick Et-73 dual temp probe so im golden there

 

as far as how long to smoke, i was asking more of say you're cooking a pork butt that takes like 10hrs do you keep putting wood chips in for all 10hrs of the smoke? just looking for a on average thing.



 

 You definitely do not want to over smoke, so it will take some practice to get to where you want to be.

 

smokegoodvsevil.jpg

 

Good smoke on right, bad smoke on left.


Edited by Flash - 11/16/10 at 12:19pm
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