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hello all...

post #1 of 17
Thread Starter 
Well, I am new here and so far all I can say is great things about the advice that was given to me in an earlier thread about cresote(SP?)

thought I would drop a line in here and see if there are any smokers out there using a char-broil American smoker... I just got mine and had a tragedy as some of you may have read....and any one here using one, I would greatly appriciate your help with the proper use of mine...
post #2 of 17
Welcome to the site. Can't help you with your smoker but I'm sure someone will be along that can.
post #3 of 17
Welcome to SMF, redtab! I guess you've already been busy finding out how helpful the folks here can be. I hope you've got everything squared away now. Just keep on asking questions and you'll be a top-of-the-line smokin' fool before too long.

Glad to have you with us.
post #4 of 17
Welcome Redtab to the smf!
post #5 of 17
welcome redtab78 hope we can help you out .

post #6 of 17
Welcome to the forum. I can't help you with that particular smoker but I am sure someone on here can.
post #7 of 17
Hiya Redtab,

Welcome to SMF. NOt sure what problem you had. Give a little more info and maybe I can help. I have the Silver Smoker which is the big brother to yours. Again Welcome.
post #8 of 17
Welcome aboard the SMF.
post #9 of 17
Thread Starter 
this is what I posted in one of the other forums here:

Ok so, Im new to the whole smoking way of cooking and just tried my first pork shoulder (2, 1-4lb, 1-6lb) on my new Char-boil American Smoker...

I started yesterday about 1pm soaking my pork in a water-brown sugar brine for about 5-6 hours, then last night at about 7pm, I got my smoker going...I lit the smoker with regular coal and got the coals nice and hot the added about 4 hickory chunks to it. once I got the smoker to steady at 225-235, I rubbed down my pork with a bottle of stubbs BBQ rub, and threw them on the smoker...I watched the smoker till about midnight and it was doing just fine at the correct temp (225) and then I headed off for a little nap, about 3am I woke up to check on it, and the temp had dropped to about 175, so I played with the fire and got it back up then went back for another snooze, at about 6am I got the meat out and put them in a foil container with about 1 cup apple juice and covered them with tin foil, and put them back in for about another 3 hours...

finally about 9-930 or so, I got them out and took them inside and started to pull the meat apart...at first I wasnt quite sure whether or not they were done, but according to the times I had found on the internet, they should have been...but once I tasted it, I could not believe how smoky the taste was...it was almost unbearable...icon_rolleyes.gif

make a long story short, I threw it away, and was upset with the out come...and I need someone's help as to what I could have done wrong.

for reference I started the fire with coal's, then added the wood as needed to maintain the heat....smoke was dense white and thick..

and yes, I have cresote ALL OVER the damn thing...
post #10 of 17
Welcome Redtab -

Not to worry the next smoke will be great you'll see! PDT_Armataz_01_34.gif
post #11 of 17
Ok, I read the other post. I saw what everyone else had to say as well. Pretty much covered the cleaning part. The white smoke was covered as well as blue smoke.
Something else that can cause creosote build up is closing the chimney damper. Leave this open. Adjust temps. with the firebox dampers.
Don't use so much wood, I think that was covered as well.
Look at some of the mods that can be done and try doing some of those.
As I said I have the big brother to the American. The Silver Smoker.
This is what it should look like with the tbs.
post #12 of 17
Thread Starter 
GOT IT!!! as I have read, I am going to get a few thermometers to read the grate temps one by the fire box, and one by the chimney...

Second, I am going to use charcoal instead of trying to maintain a wood fire....maybe add 1-2 chips here and there instead of chunks....I obviously dont need the chunks as my smoker is not really made for a big wood fire...

third...I am going to look around and buy a coal basket to maintain my coals better and they dont get drowned in thier own ash...

Forth...depending on my heat with the thermometers, I may have to try making a baffel of some sort to re-direct my heat a little lower....I will wait on this one for a while...

fifth...I need to learn the ?minion method? to maintain a heated box....
post #13 of 17
you can go all wood just make sure it well seasoned& used sparingly or preburn it & add the coals... good luck & welcome to smf. just remember - it's an art,not a science-and practice practice practice...PDT_Armataz_01_34.gif
post #14 of 17
try these mods- they work for basically all side firebox smokers
also- some of us use a disposable turkey pan just inside the main chamber under the grate to soak up some heat.
here's pics of my pits w/ mods.
there's a turkey pan w/ abot 3" of water under that first covered plate- i'm cheap & was experimenting before doing hard mods.
post #15 of 17
Welcome to SMF enjoy
post #16 of 17


Welcome and keep coming back for great info.
post #17 of 17
Not familiar with the specific brand, but as you read in your previous post, there are several things you can do to improve the situation. Coals, less wood...look for thin blue, air adjustments, etc. These are general instructions applicable to all smokers. re-read and re-evaluate your methods.

Do not be afraid... we ALL mess up. It's a rite of passage, my friend! icon_wink.gif
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