or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › Yes, another newbie to 'Smokin'
New Posts  All Forums:Forum Nav:

Yes, another newbie to 'Smokin'

post #1 of 6
Thread Starter 

Hello all!


My name is Doug and I live in Cumming, GA (just north of Atlanta).   Long time griller but new to smoking.  I have an upright, two door gas Char-Broil smoker.


I've experimented a few weeks ago with a slab or ribs and a chicken quarter.   Both turned out good using the 3, 2, 1 method.  225 degrees.    Very tender and tasty but I'm still needing help.


My smoker has the water tray in the bottom with the built in bowl for wood chips.   I soak the chips over night in water.   I guess I was expecting to see more smoke and an actual bark.   Yes, there is some smoke but not what I was expecting.


Today I smoked several chicken quarters.   (see picture). 

Smoked for 2.5 hours to 165 degrees.   Will put them on the grill with some BBQ sauce to top them off. 


Do they look right?   Should they have more of a bark??


Not sure if anyone can advise on how to get more smoke rolling?...or if I should?




post #2 of 6


texas.gif  Good morning and welcome to the forum, from a nice sunny and warm day here in East Texas. Lots of great people with tons of information on just about  everything.



post #3 of 6
Welcome to SMF! welcome.gif
We're glad to have you here. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here 😁)
Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
- Ryan
post #4 of 6

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.

post #5 of 6
Welcome from SC, Doug. I see that even Forsythe County boys will ask for help. I don't have any experience with uprights, but there are lots of folks here that can help you with anything, just ask. However, as far as your smoke is concerned, you really don't want to see any rolling white or black smoke. That is the type of. Smoke that is generating creosote and will leave a bitter taste on your food. If you are making good heat for a cook, you don't really want to see any smoke. In reality, you need to see a very thin whisp of thin blue smoke (TBS). You can look this up in the search section and it will be explained in detail. Good luck, Joe
post #6 of 6

I have an upright gas as well. My first suggestion is to not soak your chips. I find just using dry chunks provides better and longer smoke.

I am a newb as well, so just my $.02

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › Yes, another newbie to 'Smokin'