Alright, thanks for coming by and trying to help me. I build a smoker this week. I buried a trash can to the lid and placed a breather pipe coming out on one side of the can and then up for air to feed the fire and a stove pipe out of the other side of the can and then a 90 and then more stove pipe up into the bottom of a metal box I built with a door on hinges and a grate for the meat to sit on and a vent with a butterfly on the top. Now I have a week before my event so I lit it today to see what temp I could get it to and I couldn't get it over 175. I even took a battery operated air pump and blew it down the breather pipe for 30 min and still only could get the box to 150-175 or so. Any time I have ever smoked on my other smoker I always cook at 225. I am going to cut up a wild pig approx 50 lbs and smoke it for a party next weekend. What do I do to get the heat up or do I even need to? I was using some oak I had laying around for the fire.I also need to know what temp is best and for how long. I have never smoked that much meat or that many varieties at once. Also is there anything I can do to make sure it isn't over smoked? I have a buddy once that smoked a pig for a long time and it tasted like shit because it was just wayyyy to smokey. Thanks for any help you can give me and I will take as much info as I can get. Thanks again.
Help me with my smoker and my event PLEASE!!!!
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What kind of Trash Can are you talking about, I hope you didn't use a Galvanized one...
Read These about using Galvanized Metal: http://www.smokingmeatforums.com/wiki/galvanized
If you could post some pics of your setup someone will be able to help you...
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
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Tips For New Members.
- Go into your profile and Under Location put where you are.
- City & State or Area & State will do. This will help members when answering your questions.
- Go to ROLL CALL thread and tell us a little about Yourself (A Name We Can Call You) and Experience & Equipment.
- Do Not Post your other questions and smokes in the Roll Call Forum.
- Post your questions and smokes in the Proper Forum, Beef, Pork, Sausage, Electric Smoker, Charcoal Smoker etc.
- Use the Wiki Section, many of our members have posted great tutorials and instructional threads so take advantage of them.
- When you can't find an answer ask plenty of questions, we have some highly experienced members willing to help you.
- When posting about your smokes be sure to post plenty of Qview (Pictures) Our Moto, "No Pics, Didn't Happen".
- Get a good Probe Thermometer, Don't Depend on the Built in Thermometer in your Smoker (They are notorious for being off).
- A good choice for a remote dual probe thermometer is the Maverick ET-732
- Remember, We Always Cook by Temperature and NOT BY TIME...
- Don't Take Chances, Always Follow USDA Safety Guidelines When Handling Meat.
If you are wanting to get into curing meat, there are many members here more than happy to help and give good advice.
If you are unsure of a procedure ASK, don't ASSUME, It will make your Smoking experience much more pleasant...