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New member from Ohio

post #1 of 4
Thread Starter 

Hi Everyone! I was recently gifted an old smoker. It's pretty warn and used, but works just fine! Not sure of make/model, but I have included a picture of it. It's your old style standard vertical charcoal smoker. Has two racks inside. Used it for the first time last weekend for a pork roast and an eye of round roast. Turned out well (also included pics)! Had issues maintaining a constant temp, I've only grilled on charcoal a few times, and had never used wood chips or lump coal for grilling. Temp would range between 165 and 275. I used apple wood chips, but want a stronger/harder smoke flavor next time. Also think I want to move to the bigger hunks of wood instead of the thin chips. I think that will let it smoke longer/thicker, am I right? Will be trying again this weekend, hoping to have better control. Going to try wings and ribs Saturday. I do understand the wings will be done way sooner than the ribs. Don't plan on using foil for the ribs. Have been doing a lot of reading in preparation. Any tips on maintaining temp on a basic smoker like this, wood chip/chunk tips, or tips for ribs/wings would be appreciated. It's going to be nice all weekend here, so may try another pork roast Sunday. Thanks for reading!




post #2 of 4

Welcome to SMF!


I have to say your doing really with that smoker.


They are very hard to control. The temp will be all over the place. 


I would use chunks instead of chips, they burn longer & give good smoke.



post #3 of 4

texas.gif  Good afternoon and welcome to the forum, from a rainy  cool day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.




post #4 of 4
Welcome from SC. It's good to have you on this great site.
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