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Hello from PalmSprings, Ca

post #1 of 5
Thread Starter 

Hello, My name is Jeff and I live on the sun, otherwise known as the Palm Springs desert area. 

I am new to smoking but not to cooking, I've held just about every job you can have in a restaurant before starting my career as a Realtor. 

I love to eat!! My wife is a vegetarian, and I enjoy making her smell my smoker all day long!!

 

I have a question about using wood chips in my brink man electric smoker, I feel like I have to add more every 2 hrs just to keep a good smoke going, would using larger chunks help me from having to start over every 2 hrs or so? Every time I add more it takes 30 mins to heat up and smolder again. I'm just trying to carry a good temp and smoke for longer periods of time so I can do larger pieces of meat. I use a stainless steel tray with holes drilled in it over my heating element.

 

so far I have had good success smoking: salmon, tuna, Mahi Mahi, shrimp

 

I did a hole chicken and it came out really good except for the skin tasting like rubber, however the meat was moist and delicious.

 

Tri-tip came out yummy a nice Medium after 3 hrs.

 

Babybacks were by far the best thing I've managed to produce yet.

 

I did a 2.5 pound brisket tip and after 4 hrs was concerned it was overcooking, and was not that impressed with the finished product.

 

I will be attempting a Pork butt this weekend and would like to get a good 8-10 hr smoke on it. Not sure how to achieve that with having to reload wood every few hours? 

 

thanks for the help.

 

Jeff

post #2 of 5

welcome1.gifto SMF!  We are so glad you joined us! 

 

We love to see pictures of what you are cooking (or what we call q-views here at SMF).  To "upload the q-views" just follow the directions here and it will be easier. If you are using a cell phone, an IPad or a kindle, go to the main SMF page and click the Mobile button. Will make the uploads a bit faster too.

 

If you didn't read the "Terms of Service" notes.....please do.  There are a few things that everyone should know about those pesky little rules before plunging into the forums and some guidelines of how to interact within the forums. Off site links are not allowed here at SMF per TulsaJeff. Not that you have done anything wrong....just a little bit of FYI for new members!

 

If you need any help roaming around the forums....just holler!  Happy to help out!

 

Kat

post #3 of 5

Hello, and Welcome from East Texas. This is a great site, lots of good information and great people.texas.gif

 

Gary

post #4 of 5
Welcome to the forums! This is the best place I know for sharing ideas on smoking, grilling, curing, etc. There are plenty of friendly, knowledgeable folks here who really enjoy helping one another. Looking forward to your input here, and just ask when you need anything...someone here will surely have the answer.

Red
post #5 of 5
welcome1.gif to SMF!!! We're happy you joined us! We have over 50,000 members now who just love to share what they know. You've come to the best place on the net to learn and share everything Q!!!
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