- Dec 30, 2015
- 2
- 10
Hello all..
I'm currently living in Colorado, however grew up in Nebraska doing butchering with my father, then moved up to the processing side. Always wanted to do smoking on my own, but learned very quickly that it would be by trial and error.
As of today, I'm on my 2nd smoke. 1st was yesterday. I am using a Smoke Canyon vertical gas smoker. It has 3 shelfs, a chip tray and a water tray.
1st smoke - (after seasoning the smoker) I smoked 6 boneless chicken thighs. 1st I started the chips on fire after 30 mins in the tray. I'm assuming the flame (heat) was to high. Started over with soaked chips. 2.5hrs later and thighs were done and juicy !!!
2nd smoke - today - I'm attempting to smoke a 2.5lb deer rump roast. This time i put small amounts of chips in foil and placing on the chip tray. So far I'm on my 3rd one switching them out when they burn up, usually 30-40 mins. I also added a few Apple chunks to the tray as well so I consistantly have smoke while switching out the chips wrapped in foil.
Factory door temp gauge is off by 20 degrees. I know this cause I bought a gauge to sit on the inside shelf. Also got a internal meat thermometer. Currently running about 220 degrees in the box and producing a blue tinted smoke. Time will tell.
Any advise will be greatly appreciated.
I'm currently living in Colorado, however grew up in Nebraska doing butchering with my father, then moved up to the processing side. Always wanted to do smoking on my own, but learned very quickly that it would be by trial and error.
As of today, I'm on my 2nd smoke. 1st was yesterday. I am using a Smoke Canyon vertical gas smoker. It has 3 shelfs, a chip tray and a water tray.
1st smoke - (after seasoning the smoker) I smoked 6 boneless chicken thighs. 1st I started the chips on fire after 30 mins in the tray. I'm assuming the flame (heat) was to high. Started over with soaked chips. 2.5hrs later and thighs were done and juicy !!!
2nd smoke - today - I'm attempting to smoke a 2.5lb deer rump roast. This time i put small amounts of chips in foil and placing on the chip tray. So far I'm on my 3rd one switching them out when they burn up, usually 30-40 mins. I also added a few Apple chunks to the tray as well so I consistantly have smoke while switching out the chips wrapped in foil.
Factory door temp gauge is off by 20 degrees. I know this cause I bought a gauge to sit on the inside shelf. Also got a internal meat thermometer. Currently running about 220 degrees in the box and producing a blue tinted smoke. Time will tell.
Any advise will be greatly appreciated.
