Whats better

marty vw · Feb 13, 2008

Hey what's better than getting up early in the morning and lighting up the smoker. New to this forum, I am 40 and just started smoking meat 2 years ago.I have a Great Outdoors gas smoker, that a friend gave to me,and I love it. I knew nothing about smoking when he gave it to me, but with some practice I have been able to manage a few good meals. My biggest question would have to be how long should the wood chips actualy smoke.
Should I keep puttting new ones in until the meat is done, or just refil the box once or twice. I like to have the meat in the smoker for at least 6 to 8 hours, more if I have the time. How long should smoke be rolling out?
Looking forward to any advice.

mossymo · Feb 13, 2008

Marty VW
Welcome to SMF from a fellow "Marty" !!!

The smoke amount is a preference. Pending on what I am smoking and what type of wood I am smoking with, but in general I would say an hour and a half to two and half hours of mild to medium smoke for me. Remember, smoke is just another ingredient to your recipe.

kookie · Feb 13, 2008

Welcome to the site............. Great place here............

walking dude · Feb 13, 2008

welcome marty to one of the best sites OF ALL...........

don't listen to mossy..........he is a whimp when it comes to smoke..........LOLOLOLOL..........(d88de waits for the nasty phone call or email)

smoke ring stops at 140 internals.........but will take smoke the entire time..............

i smoke from start to finish............i LOVE the smoke flavor.............

but no matter what anyone tells you.........its summin to have to practice and practice and practice and ..........etc..... I LOVE PRACTICING......hehehe

you will have to find out how much smoke you like yourself........but whats great........you get to eat your mistakes...........LOLOL

once again, welcome

mossymo · Feb 13, 2008

Walking Dude is all talk, full of smack....... LOL !!!

smokebuzz · Feb 13, 2008

IT'S ANOTHER HAWKEYE!!!!

Welcome from down the street EDDYVILLE

walking dude · Feb 13, 2008

crap..........didn't notice another iowaian........WELCOME EVEN MORE

and don't listen to mossy

marty vw · Feb 13, 2008

Hey thanks guys, glad to see a hawkeye fan in here. Lets go to kinnick and fire up the smokers. I am going to be smoking some pheasant and ribs sunday for the race. Hope it turns out alright. What kind of wood do you guys like the best. I use hickory and apple

richtee · Feb 13, 2008

Hia Marty...one thing caught my eye in your earlier post: ... the smoke should really NEVER be "rolling out". It should be quietly heading in a thin blue trail to Heaven :{)

marty vw · Feb 13, 2008

Good point Richtee

marty vw · Feb 13, 2008

Stupid question here: how do you get a picture by your name

marty vw · Feb 13, 2008

Hey d I need to brine pheasant before smoking

low&slow · Feb 13, 2008

Welcome to the SMF Marty. To add a piture to your name click the UserCP at the top of the page, then click edit avitar on the left side of the screen.

marty vw · Feb 13, 2008

Thanks low&slow

richtee · Feb 13, 2008

I brine mine. Cure them actually, using 1/2 cup Tenderquick/gal of water and spices. Half the normal brine rate for poultry typically.

travcoman45 · Feb 13, 2008

Welcome! You will get lots of good information here! Besure to get us some q-view!

marty vw · Feb 13, 2008

What is tenderquick?

cman95 · Feb 13, 2008

Welcome to SMF. This is THE place to be.

richtee · Feb 13, 2008

Tenderquick is a pre-mixed meat cure containing nitrates. Go with a salt brine for now, we'll have you curing bacon and jerky before long LOL!
Use around 1/2 cup TOTAL Kosher and other flavored salts/gal. That's the trouble with using premade flavored salt...not sure how much IS salt. I use the powders for flavor exclusivly.

On Edit: search the word "brine"- lots of posts.

richoso1 · Feb 13, 2008

MossyMo has it right, you don't really need smoke throughout the cooking period. I noticed you mentioned smoke rolling out.... you want a thin blue smoke and not big puffs/clouds. Sometimes you won't see the smoke, but if you can smell it, you're ok.

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