First Smoke w/ Qview!
- Thread starter benderz85
- Start date
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Thanks for the kind words! I did have a few observations and questions...
At first, I was having difficulty keeping the temp at 250...kept dropping!
Thanks to the helpful chat feature on SMF...I was told to shake my char-basket.
After giving the basket a shake I saw all of the ash fall...my temp went back up :)
I had to add wood chunks constantly...but after thinking about it...I didn't soak them.
How long should you soak your wood chunks for? How many chunks at any given time?
The last thing...was that I started using wood right from the start.
In Jeff's e-Course...he indicated that you should only smoke for half of the cooking time.
What are the big differences between using smoke throughout or for half of the process?
Thanks everyone ~ I would be lost without this website and all of you kind people!
At first, I was having difficulty keeping the temp at 250...kept dropping!
Thanks to the helpful chat feature on SMF...I was told to shake my char-basket.
After giving the basket a shake I saw all of the ash fall...my temp went back up :)
I had to add wood chunks constantly...but after thinking about it...I didn't soak them.
How long should you soak your wood chunks for? How many chunks at any given time?
The last thing...was that I started using wood right from the start.
In Jeff's e-Course...he indicated that you should only smoke for half of the cooking time.
What are the big differences between using smoke throughout or for half of the process?
Thanks everyone ~ I would be lost without this website and all of you kind people!
eriksp
Smoke Blower
I used to soak my wood but after reading up on this forum I don't think alot of people do it. I stopped it also. I think it actually just delays the smoke.
As far as smoking for only 4 hours I think 2 sides exist to that. The people that believe that meat after 4 hours doesn't gain much more smoke. Then you have the people that use the smoke the whole way through. I would experiment see what you like best.
As far as smoking for only 4 hours I think 2 sides exist to that. The people that believe that meat after 4 hours doesn't gain much more smoke. Then you have the people that use the smoke the whole way through. I would experiment see what you like best.
smokinstevo27
Master of the Pit
That's one good looking chicken! It really looks juicy, course everything goes better with bacon!
windshield king
Meat Mopper
chubbabubba
Smoke Blower
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