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Hello from Northern VA

post #1 of 8
Thread Starter 
Hello all ... Been lurking around for a while and finally wanted to introduce myself and start posting.

The site is a great resource and something that I find myself checking multiple times a day. (It's pretty darn addictive to say the least)

I just started smoking in the Fall and have limited myself thus far to a couple of different experiments. So far I've tried a whole chicken, fattie (stuffed with provolone, mushrooms, onions, jalapenos, garlic), ribs, pork tenderloin, pulled pork (boston butt), and ABTs.

I use a WSM and am still trying to get as familiar with it as I can.

Thus far I've taken quite a few pictures since I know most of you guys love to see the Q-views. I haven't gotten the courage up enough to post any of them as of yet.

Thus far my results have varied. The best result to date was the pulled pork. I ended up stumbling into the finishing sauce that has was posted and I used that. I actually was impressed with the result.

My biggest issue so far has been that I continually over-smoke most of the meat.

My wife doesn't seem to understand what the infatuation is... she doesn't understand why I get so much pleasure in the preparation and cooking process. I'll admit that some of the results have been sub-par to date. I chalk it up to still being a little too green and over-enthusiastic with some of the techniques i've read about here.

I have two Boston Butt's sitting in the garage refrigerator for tomorrow morning. I coated them with yellow mustard and applied a rub that I mixed up. I'm going to wake up in the morning and throw em on.

post #2 of 8
Welcome to SMF!!! You are in good hands here and will be turning out great Q in no time. PDT_Armataz_01_34.gif

When you say you "over smoke" the meat...do you mean too smoky or over cooked?

Too smoky as in... makes your lips numb?
Over cooked as in... dry and tasteless meat?

Both are bad but you have come to the right place to fix one or both of those issues.
post #3 of 8


Ourdoos welcome to smf and glad you decided to join us finally. Be patient and doo your best to keep the smoke thin and blue. Best of luck with all your smokin adventures!!!!!!!!!
post #4 of 8
Thread Starter 


By over-smoked i'd guess you'd call it "numbing". After reading through the various posts I quickly realized that the large billowing clouds coming out of the smoker weren't such a good thing. I think I've gotten that part under control and now see a thin blue smoke.

One thing that I have noticed is that the coals seem to get ashed up very quickly. I've tried to keep it down to a minimum by opening the door and moving the coals around periodically to drop the ashes to the bottom of the pan.

It's gotten a little better but I still notice the over-smoked flavor. The closest thing that I can equate it to is the taste of something out of the supermarket that says it's smoked but the taste is almost like a manufactured smoke taste. Not really the taste that I'm looking for.

Any suggestions you guys might have would be greatly appreciated. I know I'm in good hands and asking questions at the right place.

post #5 of 8
Welcome to the site............Glad you stopped lurking..........Great site here.............
post #6 of 8
thanks for stopping in-don't be shy-were glad to have ya-heck any help we can give is all good.
post #7 of 8
Hello Outdoors: Welcome aboard, glad to have ya!

If you don't already have one (or several) get yourself a digital thermometer so you know what the internal temps are of your meat, helps prevent overcooking.

Watch your smoker temps, most smokin around here is done in the 225* - 250* range with exceptions of course. It is a good starting point for most things. There is a temperature chart here on the forum that is excellent. As for over smoking, you will have to play some more with your dampers, you've already learned to get the thin blue smoke and that is super important. Now you just have to get to the point of flavour you wan't. You don't have to have smoke from start to finish, you can stop adding smoking wood at anypoint you wish and continue to just "cook" you meat. If you like a lighter smoke flavour, don't smoke as long. You can also use different woods, hickory is a strong flavoured wood and apple and most of the fruitwoods are lighter in flavour. There is also information here on the forum about which woods are used for which meats. Many great guidelines to get you headed in the direction you wan't to go.

Ask questions, there is alway someone willing to help!

post #8 of 8
hello fellow Virginiain. glad you are here.
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