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Hi from northern Nevada

post #1 of 9
Thread Starter 
My name is Dan and I'm a smoke-aholic from Sparks, NV (next door to Reno). Ok, not a full-fledged smoke-aholic, but I'm getting there. I bought one of these last week and I have a lot to learn.

First off, I'm 41, married almost 13 yrs with a 9 yr old son and 11 yr old daughter. The kids' favorite foods are seafood and any kind of grilled or smoked meat. Lucky me. ;)

On to smoking. I plan on spending a lot of time reading this forum to pack any remaining nooks and crannies in my brain with smoking tips and info. I've cooked a couple things over the past few days, with success, but not quite 5 star quality yet. I assembled the smoker on Friday and per the instructions, wiped it down with vegetable oil and ran a fire through it for a few hours. Saturday I cooked a hunk of beef. I'm not sure what the cut was, exactly, but it was just under 3 pounds of beefy goodness. I didn't marinate or rub it with anything - just cooked it for nearly 4 hours using hickory wood. It turned out great, except for an overwhelming smoky smell and taste. I don't know if it's "smoky" or "smokey". I'll go with "smoky". I thought afterward that maybe I shouldn't have used wood for all of the cooking, that it was the cause of it being too smoky, but after a little reading this morning I realize that maybe I didn't have the chimney vent open enough and trapped too much smoke inside. I cooked again on Monday, more beef and some pork ribs. I used charcoal for most of it with just a handful of wood chips every hour or so. Better, but still pretty smoky tasting. I didn't change the vent opening (probably 3/4 closed most of the time).

That's enough of the long-winded intro. I'm glad to have found this forum and plan on spending lots of time here and outside with the smoker.

post #2 of 9
Welcome to your new favorite website if you are a self-diagnosed smoke-aholic! Nice rig ya got too. Keep reading - there's a ton of great info already posted in here, just gotta search the forums for whatever it is you're looking to do, fire maintenence and too much smoke included!
post #3 of 9
Welcome to the forum.

Sparks........hmmm......you ever check out the Best of the West rib cook off out there..........pretty big event
post #4 of 9
Thread Starter 
Thanks guys. I moved here last year, just before the rib cook off and didn't get a chance to go. I'll definitely be there this year.
post #5 of 9
Welcome to SMF make sure you post some qview and add youself to the push pin map.

post #6 of 9
Welcome to SMF! As for the exhaust vent, I keep mine wide open at all times when smoking. You may want to give that a shot. May help you with the extra smokey taste.
post #7 of 9
Hi Dan,
You are at the right place....just remember low and slow......
post #8 of 9
Welcome to SMF. Lots of good reading and tips here.

And keep that exhaust damper WIDE OPEN when you're cooking. You'll be much happier. biggrin.gif

I destroyed a nice rack of spare ribs by cooking them with the damper about 1/2 way closed. I call them my "creosote spare ribs".

post #9 of 9
Welcome to the forum Dan. I concur on the vent. Wide Open at all times. Control the temp with the firebox vent damper. If you still get too much smoke flavor, try using apple wood instead of hickory.
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