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New to smoking

post #1 of 12
Thread Starter 
Hello! I'm from North Dakota and I've just bought the Oklahoma Joe highlander. I'm new at using a charcoal /wood smoker in the past have smoked using an electric smoker. I'm hoping you all can help me out on learning how to use it. The hubby thinks it's to much for me to handle so I want to prove I can.
post #2 of 12

:welcome1:

 

to SMF!

 

Glad to have you aboard!

 

Well, with our help. I think your going to show your hubby a thing or two!!!

 

Al

post #3 of 12
Thread Starter 
I've tried smoking a couple of things and to be honest it was horrible... I know enough to know I don't want white smoke but a thin blue smoke. I'm not sure what I'm doing wrong I can hold a steady temp of 250 but the minute I add wood to the charcoal nothing but white smoke.
post #4 of 12
Welcome from SC. It's really good to have you on this great site.

Be sure that your wood is well seasoned. Always pre-heat your splits on top of the FB before you put it in. Pre-heating will allow the split to ignite very rapidly. The rapid ignition will keep your fire up and the newly added split will burn and not smolder. Keep your exhaust wide open and keep a good bed of coals.

Good luck and good smokin', Joe. grilling_smilie.gif
post #5 of 12
Thread Starter 
Thank you I'll give it a try. Does it matter if I'm using wood chunks? It's what's available around here.
post #6 of 12
Chunks are good until you can locate a source for wood. Check out some tree trimmers and some orchards. I would still pre-heat your chunks and NEVER soak them in water.
post #7 of 12
Thread Starter 
Thanks for the tips! I think I'm going to practice a couple of times to get the airflow down and the right color of smoke before putting any more meat on. Was told by another person white smoke to much air ugly grey not enough air...does this sound right to you
post #8 of 12
I don't want either one.
post #9 of 12
Thread Starter 


What do you think
post #10 of 12

That smoke looks blue to me, just a bit too heavy.  You're getting close!

 

Mike

post #11 of 12
Thread Starter 
Thanks!
post #12 of 12
I'm by no means a stick burning expert, but Pitmasters like Aaron Franklin prefer a hot fire. In fact he cooks with the fire box door open. This means a smaller fire but burning hotter to achieve the same temp as a larger fire smoldering. Of course a raging inferno is not good either. He also believes in airflow. Another reason he like the FB door open. Not that you could keep the door open, but you get the idea.
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