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Hello from New England

post #1 of 8
Thread Starter 

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.



post #2 of 8

texas.gif  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.



post #3 of 8
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.
post #4 of 8
Thread Starter 

Thanks Gee,


I'm in Cheshire?   you?

post #5 of 8
Hello and welcome, there is so much information here it I find myself finding something I never started our looking for.
post #6 of 8

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



post #7 of 8
Originally Posted by Chew2475 View Post

Thanks Gee,

I'm in Cheshire?   you?

Wow..... Wallingford. About a mile from Cheshire line.
post #8 of 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.

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