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Newbie From Down South

post #1 of 10
Thread Starter 
Hey, my name is Kathleen and I'm in Mississippi. I'm just starting out with a tiny smoker we picked up at a garage sale last summer. We only used it twice last summer, once for a chicken that turned out quite well and once for a batch of ribs that were awful. In honor of Mother's Day I've smoked a Boston butt (also tossed on a chicken and some sausage). I followed my neighbor's instructions and rub recipe to a T (his smoked EVERYTHING is awesome, but he has a much larger smoker) but it seems that stuff is overly smokey. Thankfully it was a 9 pound pork butt, so we'll just slice off the outside and be okay I think. Are you supposed to decrease smoking time with a smaller smoker to avoid this?
post #2 of 10
Kathleen, welcome to the forum. First, may I suggest you take Jeff's 5 day e-coarse. Lots of info and it is free. As far as smoking in a smaller smoker goes..... Size doesn't matter. You should be smoking to reach certain internal temps rather than time. Time is only a guide on most foods. If you have too much smokey flavor in your food, this might be caused by the type of wood using for smoke or too much smoke.
You don't want to see white or grey smoke pouring out of the smoker. You want to see a thin blue smoke which will kiss the food for an awesome taste.
Ribs, try the 3-2-1 method. Make sure your poultry drippings don't drip on the sausage or butt.
Don't forget to post q-view pics of your smokes. We all like to drool over great food.
post #3 of 10
Hi Kathleen, Maybe you put to much wood. Not sure what smoker you have but you need a little blue smoke . Lots of smoke doesn't mean good results. You will learn everytime you smoke. You might state sometime what smoker you are using(electric, coal, propane) etc. and you will get a more exact answer. I'm sure that butt was still good. Each smoke is a learning experience.
post #4 of 10
Welcome Kathleen! Glad to have you aboard!smile.gif
post #5 of 10
Welcome to SMF. You will find all the help you need from the good folks here. Remember one thing you don't have to see smoke to be smokin, if you smell smoke then you are kissing the meat with thin blue smoke (TBS). Be sure to take the free 5 day course.
post #6 of 10
Thread Starter 
Actually I linked to it in my post--but that probably didn't show up if you're reading an email. It's a Char-Broil American Gourmet Smoker. According to the site specs:
  • Offset firebox design provides multiple cooking options
  • Compact size fits easily on most patios
  • Temperature gauge for monitoring heat
  • 244 sq. in. total cooking surface area
  • Porcelain cooking grates
  • Charcoal/wood grates for firebox or cooking chamber
  • Side-mounted smoke stack with damper
  • Firebox with integrated damper
  • Convenient front shelf
  • Sturdy steel construction
So yeah...the things you learn. I think it did get to the point yesterday of the little smoke--and I thought the fire was going out! HA! I should note I don't cook with charcoal either normally. I'm a gas grill whiz, so this is a totally new process.

Anyway, it was a combination of oak and hickory yesterday. I soaked the hickory (the pieces were small enough to fit in my bucket), as my friend said that would keep it from burning too hot.
post #7 of 10
great to have ya..let us know if ya smoke some of the crayfish swamp bugs what ever they are called. I bet the smoke would make the head stuff taste better ifin thats possible.might be good.
my sister inlaw is from your neck of the woods..
post #8 of 10
Thread Starter 
Ha! I only eat crawfish (or mudbugs) if somebody else peels them for me! I object to looking my dinner in the eyes!
post #9 of 10
Welcome aboard...........Glad to have you here..............
post #10 of 10
Great advice by all so far - nothing to add. I'll just welcome you to the forum!
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