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hey hey hey

post #1 of 10
Thread Starter 

I'm Ryan from jersey. I love smoking and was hoping to get some tips about smoking large portions of food.  I have an off set char broil smoker that i fire strictly with wood. If anyone can relate it would be awesome.

post #2 of 10


welcome1.gifRyan. Yes, there are  people here to help you;as a matter of fact,I am a Stickburnerbiggrin.gif and we will gladly answer your questions.yahoo.gif 

      I love to smoke for groups (Family,Friends,Neighbors,etc.) and I have several types of smokers which I burn only wood.Here's FLO my go to big batch Smoker.

Betty 003.JPG


Betty 014.JPG


Betty 004.JPG


and much, much, more.drool.gif 

     So, go ahead, ask awayicon_exclaim.gif 

Have fun and.........................

post #3 of 10

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.  icon14.gif

post #4 of 10

Hi Ryan!!




This site has tons of info.

I would suggest you spend some time reading all the different forums and the


Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!



      Make bacon the easy way!!



post #5 of 10
Thread Starter 

That is AWESOME!!!! My first question is ... I get insane smoke flavor that is sometimes bitter,, and I use local wood that I cut my self. I use oak ( any variation of the spiecies) walnut cherry and sometimes buy the bags of "smoker chunks" from the store. I do dry rubs the night before and always finish it on a WOOD fire over my pit. How can I get a more moderate result. Sometimes it feels "sooty". Is there a way to curtail that? That you know of? Your pics look like the results I get. ( Not as much meat tho hahaha) 

post #6 of 10

If your getting thick smoke that's not good you want TBS thin blue smoke, less is better. Take a look at the TBS link in my signature to see what TBS looks like. 

post #7 of 10
Thread Starter 

Really?  I thought otherwise. That would explain the sootieness. You are the man! Thanx brotha! May all your bbq's be delicious and women jugg-a-licious!! hahahaha

post #8 of 10

welcome-smiley.gif Ryan

post #9 of 10

welcome1.gif   Glad to have you with us!

post #10 of 10

Brisket for tommorow 005.JPG


 Notice the Thin Bluish Smokeicon_question.gif This is what we shoot for to get a nice smokiness on our meatdrool.gif.

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