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New guy from Texas

post #1 of 17
Thread Starter 

Hello!  I'm new to the forum and new to smoking.  My wife got me a combo unit for my birthday back in February.  I've only smoked a pork loin in that time and I had a difficult time regulating the temperature.  I can't wait to get some good advice on how to fix that problem.  I'm hoping to smoke a turkey for Thanksgiving so I imagine that I'll be on here quite a bit between now and then to figure out the best way to do it.   Here's a picture of what i have have. 

 

 

 

OLP-47180T-500x500.jpg

post #2 of 17

Welcome!  Turkey is one of the easier things to smoke (it's how I got my smoking start).  A few things to remember:

 

  • get through the danger zone (40-140*) in <4 hours
  • Run your smoker at 250*
  • don't stuff birds you're going to smoke
  • start breast side down until you have about an hour left; then flip the bird (keeps the juices running into the breast meat
  • catch all of the drippings to use in a killer smokey-flavored gravy!

 

I suggest a practice bird -- even a whole chicken or two -- to learn how your new rig runs.  Make small adjustments to air flow and wait a minimum of 10 minutes to see the full effects of those changes on temp and smoke production.

 

Cheers!

post #3 of 17
Thread Starter 

Thanks for the advice.  The fire is the issue for me.  I started with a pile of charcoal and added pecan when i did the loin.  however, I noticed that the pecan would catch fire and the temp would spike.  I closed the intake vent but the fire continued to go.  What do  I do to keep the heat constant even though I'm adding wood?

post #4 of 17

I say several practice turkeys cuz you get to eat em for sandwiches during the week.

post #5 of 17

 

Put the name and model number of your new unit in the handy dandy search tool up top and it should kick up a bunch of info about it and using it!!!

 

I couldn't read it  or I woulda done it for ya!!

 

 

Welcome..

This site has tons of info.

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

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

Take the awesome free E-Course!!!

Have a great day!!!


Craig

   

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-

bacon-with-q-view#post_666451


 

post #6 of 17

If you dont have a chimney I suggest you get one......I start by lighting a chimney filled with charcoal brickets then add them to the firebox then I will add some unlit lump charcoal over the lit coals.... Then I will add a piece of pre soaked chunk of wood (from lowes or HD) down into the coals and within a few minutes watch the TBS (thin blue smoke) start rollin.... when the smoke stops, just add another piece. I presoak my wood the day before... one chunk should last about an hr.....

 

hope this helps.... Welcome to SMF and happy smoking

 

dont forget to fill out your profile

 

Joe

 

post #7 of 17

welcome1.gif   Glad to have you with us!

post #8 of 17
Thread Starter 

Thanks for the warm welcome everyone.  I have a feeling I'm going to get a lot of great information form everyone here.  Also, thanks in advance for the advice.  I tried to sign up for the five day course by clicking on "subscribe now" but it didn't work.  Is there something I'm missing?   I will look up some info on my set up.  It's a Smoke Hollow but i don't know the model number.  I do need to get a piece of steel plate to place in the fire box.  It's set up in such a way that you can open the top of the fire box and there is a cast iron grill underneath it.  I have found that a great deal of smoke and heat escapes from there because there is about 8 inches of air space between the lid and the the opening into the smoker. I'm going to put the steel under the grate to help the heat move from the firebox into the smoker more efficiently. I hope all that makes sense...

post #9 of 17
Thread Starter 

Thanks for the reminder on the profile info.  I'm doing it now. 

post #10 of 17
Welcome, u will love this place. Lots of Good info Here !!
post #11 of 17

Welcome aboard!

 

How are you measuring your temps?  The stock therms are notoriously inaccurate on most units.  Get a wired digital probe and use a potato or piece of wood with a hole to place it a little above the grate.  My stock therm in the lid reads about 75 degrees low, and this is very common.  Your temps could be much higher than your lid therm is leading you to believe.

 

Good luck and good smoking.

post #12 of 17

welcome1.gif

post #13 of 17
Thread Starter 

Wow...I'm learning so much from this forum.  Everyone has been very welcoming and very helpful.  It's apparent that you all are passionate about this stuff and it's obvious that you want others to enjoy it as well. 

 

I'm measuring my temps with the stock thermometer.  I didn't realize it could be so off.  What would be a good, inexpensive option for a digital thermometer? 

 

Anyone have any suggestion on the five day course?  I've tried to sign up but it won't let me. 

post #14 of 17

Welcome to the board! I am new the board but have been smoking for a while.

 

For a nice digital thermometer I picked up this: https://www.amazenproducts.com/ProductDetails.asp?ProductCode=MAVET%2D732

 

Will do grill and meat temps.

post #15 of 17

welcome1.gif Try keeping the wood a bit away from the fire so it doesn't keep catching fire but close enough where it almost burns so you get good smoke from it.

post #16 of 17
Quote:
Originally Posted by JFTX View Post

Thanks for the warm welcome everyone.  I have a feeling I'm going to get a lot of great information form everyone here.  Also, thanks in advance for the advice.  I tried to sign up for the five day course by clicking on "subscribe now" but it didn't work.  Is there something I'm missing?   I will look up some info on my set up.  It's a Smoke Hollow but i don't know the model number.  I do need to get a piece of steel plate to place in the fire box.  It's set up in such a way that you can open the top of the fire box and there is a cast iron grill underneath it.  I have found that a great deal of smoke and heat escapes from there because there is about 8 inches of air space between the lid and the the opening into the smoker. I'm going to put the steel under the grate to help the heat move from the firebox into the smoker more efficiently. I hope all that makes sense...



JFTX,

 

The eCourse might have gotten caught in a spam/junk filter.. it happens.

 

I will send the eCourse PDF file to your email manually.. should be there in a few minutes. Let me know if you don't see it pretty quick.

post #17 of 17

icon_cool.gif

First off welcome Daniel to SMF. You'll like this place for there are alot of folks here that would just love to help you with just about anything to do with smoking meat. You will find alot of good recipes and techniques here also. so with all that said:

 

Welcome to your new Addiction.

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