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galesburg grill

Newbie

Original poster

Dec 31, 2012

8

10

• Jan 22, 2013

• #1

Hello from the state of Michigan.  I have recently aquired a Smoke Hollow 30" electric model.  I also own a Weber grill and love cookiing on indirect charcoal heat.  I have been reading and learning from your posts.  I'm a little concerned that this smoker doesn't have enough circulation and as a result I'm getting creosote. (whatever it's called)  Trying to keep this short, but I'm getting peeved a little because I'm having a hard time getting a copy of the Smoking Meat from the advertised web site. New target date is April.

To close, I love this site.  Next smoke will be a pork loin.  Planning on a dry rub the first time.  Will brine the next.

Galsburg Grill

 

hoity toit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 4, 2011

2,078

636

New Braunfels, TX . in the beautiful Texas Hill Co

• Jan 22, 2013

• #2

Sounds as if you are putting too much smoke to the meat. What are you using in the way of wood??? Chip, pellets, chunks.? You want a small thin blue smoke. Cut back on the wood,,,use a little at a time. I might alsy reccomend as others here will as well that you you the Amazing Smoker tray that Todd johnson makes. It always works perfect for me and is very frugal on the pellets used.. His link is on here on the site.

 

 

galesburg grill

Newbie

Original poster

Thread starter

Dec 31, 2012

8

10

• Jan 22, 2013

• #3

I use chips  Done mostly jerky(1 Pan)  and a brisktt(3 pans)  The inside of smoker is black with run marks after 4 smokes.

 

hoity toit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 4, 2011

2,078

636

New Braunfels, TX . in the beautiful Texas Hill Co

• Jan 22, 2013

• #4

Galesburg Grill said:

I use chips  Done mostly jerky(1 Pan)  and a brisktt(3 pans)  The inside of smoker is black with run marks after 4 smokes.

Click to expand...

I always leave my vent wide open on all my smokes, to release excess moisture and smoke. It may take you a few times to lean what works best in your smoker..

 

galesburg grill

Newbie

Original poster

Thread starter

Dec 31, 2012

8

10

• Jan 22, 2013

• #5

That's the thing...there are no vents to open.  Should I fabricate a Weber style vent on the back of my smoker?

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jan 22, 2013

• #6

to SMF!!! We're happy you found us! You've come to the right place, we have over 45,000 members and over 900,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast and the “Articles” section is chock full of good useful information and “how-to’s”!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

If you have any questions about the forums or need any help navigating around don’t hesitate to ask or send me a PM, I am more than happy to help out!

 

hoity toit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 4, 2011

2,078

636

New Braunfels, TX . in the beautiful Texas Hill Co

• Jan 22, 2013

• #7

Galesburg Grill said:

That's the thing...there are no vents to open.  Should I fabricate a Weber style vent on the back of my smoker?

Click to expand...

I would most definitely do that on the back, side or top...something you can open and close...2" diameter or so. You can always use a scap piece of foil to partially cover the stack if you dont have time to put a damper on it.

 

kathrynn

Legendary Pitmaster

OTBS Member

Jun 13, 2012

9,442

121

Madison, AL

• Jan 22, 2013

• #8

:welcome1: to SMF! Glad you joined us!

Here is a link to the Electric smoker part of the forum. You can ask some of the members there too. See what they suggest!
http://www.smokingmeatforums.com/f/110/electric-smokers

Kat

 

galesburg grill

Newbie

Original poster

Thread starter

Dec 31, 2012

8

10

• Jan 23, 2013

• #9

As requested I'm updating my profile to include my location, which is Galesburg Michigan.  A small burg between Kalamazoo and Battle Creek.

 

galesburg grill

Newbie

Original poster

Thread starter

Dec 31, 2012

8

10

• Jan 23, 2013

• #10

Thanks, KathrynN.  I'll check it out.

 

humdinger

Master of the Pit

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Jun 27, 2012

1,686

90

Shelby Township MI

• Jan 23, 2013

• #11

Hey Galesburg,

Welcome to SMF. I shot you a PM to invite you to the MI group. Glad to have you aboard!

 

galesburg grill

Newbie

Original poster

Thread starter

Dec 31, 2012

8

10

• Jan 23, 2013

• #12

Thanks for tha invite...have joined and am glad to be the 30th member.

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Jan 23, 2013

• #13

Sa-weet! I just invited "scottiebe" too! We added three new members today! I smell a get-together this summer......

 

galesburg grill

Newbie

Original poster

Thread starter

Dec 31, 2012

8

10

• Jan 23, 2013

• #14

Hello Michigan.  What's you favorite way to smoke a pork loin?  Brine or dry rub?

 

humdinger

Master of the Pit

OTBS Member

Jun 27, 2012

1,686

90

Shelby Township MI

• Jan 24, 2013

• #15

Pick out a good marinade and let it soak overnight. Pull it from the marinade, and pour on some rub (the marinade will help it stick) then onto the smoker. Make sure the marinade and the rub flavors compliment each other.

 

capntrip

Smoking Fanatic

Jan 10, 2012

338

14

Minneapolis, Minnesota

• Jan 24, 2013

• #16

Welcome you should be able to find all the answers to your questions on this website