or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › big red
New Posts  All Forums:Forum Nav:

big red

post #1 of 17
Thread Starter 
Hey... I am located in Iowa on the Mississippi. Have been smoking using a Wever for several years. I built a water smoker last year out of a 250 gallon propane tank (sandblasetd the interior before using) with a remote firebox that I vented into the bottom of the vertical tank. It is mounted on a trailer so I can smoke where ever I am. It is great for picnics and tailgating. I can do about 20 racks of ribs or 15 shoulders. I did up a bunch of whole chickens recently and the skin turned comepletely black and was tough and inedible, but the meat was perfect. I use charcoal to create the heat and cherry or apple for smoke. I kept the heat at about 200 and used water in the bowl and sprayed the chickens with apple juice. Am I adding too much wood and getting the smoke to heavy? I want to do some turkeys for Thanksgiving but would like to end up with brown instead of black.

post #2 of 17
Welcome to the forum!

Run the temps up to around 300 or so and that should solve your skin problem.
post #3 of 17
Welcome to SMF, Big Red!! I'm pretty new to smoking and have never used a rig anything like yours, but someone will be along before too long that I'm sure will be able to help you.

I just wanted to say "hello". Make yourself at home and don't be afraid to ask questions. Folks around here are ready and willing to help if they can. We also like to see pictures of your setup and your smoking experiences. icon_biggrin.gif

Glad to have you with us.
post #4 of 17
Welcome to the forum Red! Would love to see some pictures of your smoker.smile.gif
post #5 of 17


Welcome to smf.
post #6 of 17
Welcome! Glad you joined us!
post #7 of 17
Welcome Red. Sounds like a cool smoker.
post #8 of 17
Sounds to me like you had too much smoke. You want it thin and whispy not white and billowy. 300-325 degrees will give you a nice brown crispy skin.
post #9 of 17
Ron and fatback got ya covered. Higher temps, less wood. use lump for the heat, or pre-burn stix... WELCOME to SMF!
post #10 of 17
Welcome aboard Red! I also agree with what has been posted here... bump that temp up to 300-ish and watch your smoke... you are after the thin blue. Also, try rubbing the chicken with evoo first... that will help give the skin a real nice golden brown color.

Have fun!
post #11 of 17
Hello Big Red, thanks for joining us at the SMF. What a luxury to be able to take your smoker wherever and whenever. Glad to meet you, my new friend.
post #12 of 17
Welcome to the SMF, I'd like to see some pics of your smoker.
post #13 of 17
Welcome Big Red -

Post some pictures of the beauty you built! We'd all loveto see it! icon_mrgreen.gif
post #14 of 17
welcome to smf. could it be lack of airflow?
post #15 of 17
Welcome to the SMF! cool.gif
post #16 of 17
Welcome to SMF!I'm glad you joined! smoke control takes trial and error.
once you learn how to get the smoke thin and blue with adequite airflow, You'll be amazed at the difference.

Good luck!
post #17 of 17
Welcome to the SMF! Many answers here to every question. Happy smokin and post those pics
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › big red