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Bill in san Antonio TX, HI

post #1 of 5
Thread Starter 

Hi I am an intermediate to advanced smoker: ribs in San Antonio TX, brisket, salmon/other fish, Cornish hens,  and cheese turkey, etc. My charcoal smoker is custom made: 1/2" thick welded steel, 3' diameter barrel. fire box is about 20" diameter (9 feet total width. Never ever propane here!!

 

I always start using a full chimney (3 pieces of newspaper) to get 175 degrees. chimney #2 gets 225, with 4" flue about 1/3 open. the smoking chips depends on the meat of course.

 

TIP

 I've found keeping an accurate detailed Excel spreadsheet for detailed notes is very helpful in getting a consistent finished product.  I hope to pick up various ideas & tips for a bigger repertoire.

post #2 of 5

Bill from San Antonio, TX, welcome Buddy!  Lots of new folks here so your experience will be readily appreciated.  Also tons of great ideas from the folks who've been around a while.  Sounds like you've got your smoker dialed in and love to smoke all the right things.  Looking forward to seeing you around the forum!

 

Love the Excel spreadsheet idea.  I spend all day in Excel so to give myself a break when I get home I use a cookbook software for my log and recipes. Makes it easy to pass on to the kids.

 

Happy Smokin'!

 

Ray

post #3 of 5

  Welcome wmcga. Glad you found us! Always great to hear from people with their own prior experience and maybe some new ideas!

 

   Mike

post #4 of 5
Welcome, glad ya joined us !
post #5 of 5

Hey Bil, welcome from East Texas, Post some pictures of your smoker, sounds like a nice one.

 

Gary S

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