Hello from New England

chew2475

Smoke Blower

Original poster

Dec 28, 2014

140

112

Connecticut

• Dec 28, 2014

• #1

Just wanted to say hi and introduce myself.  I am Matt from CT and got into smoking about 3 years ago but with two little ones I can't dedicate as much time as I would like but I do get a chance to do alot of reading but just need to be able to do more of the practice I guess I would say.  I have a Smoke Hollow propane smoker as well as a Pit Barrell Cooker.  I guess my biggest question thus far is during  smoke how much of that time do people keep actual smoke rolling and how much time just the low and slow heat.  Read varying opinions and still trying out different things for myself.  Thanks for reading and hope to chat with many of you over time.

Matt

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Dec 28, 2014

• #2

  Good evening and welcome to the forum, from a cold and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

 Gary

 

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Dec 28, 2014

• #3

Hey Matt,
welcome from another nutmegger. Glad to have you on board. Lots of good folks here and good info. Where are you in CT?
As far as how much smoke..... theres a few factors. First one being how YOU like it. Poultry and fish tend to need a bit less smoke with milder woods. Hunks of beef and pork can take plenty. Just remember that too much can't be reversed. If you put too little you still have good food put know you can add more next time. Just remember to avoid those thick heavy white clouds of smoke for too long. It can make your food inedible.

 

Last edited: Dec 28, 2014

chew2475

Smoke Blower

Original poster

Thread starter

Dec 28, 2014

140

112

Connecticut

• Dec 28, 2014

• #4

Thanks Gee,

I'm in Cheshire?   you?

 

jwhitehill

Newbie

Dec 26, 2014

19

12

Southwest Missouri (Nixa)

• Dec 28, 2014

• #5

Hello and welcome, there is so much information here it I find myself finding something I never started our looking for.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Dec 29, 2014

• #6

What you are looking for is a Thin Blue Smoke,  Not the heave white stuff

Gary

 

geerock

Master of the Pit

SMF Premier Member

Oct 25, 2010

1,367

77

central ct

• Dec 29, 2014

• #7

Chew2475 said:

Thanks Gee,

I'm in Cheshire?   you?

Click to expand...

Wow..... Wallingford. About a mile from Cheshire line.

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Dec 29, 2014

• #8

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David