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Need a few pointers

post #1 of 32
Thread Starter 
Hello all,
My name is Steve from Missouri. I've been trying to smoke for a couple of years now, but it has been a little difficult. Trying to get the temp just right, trying to get the smoke just right, picking the right woods, ect... So I started surfing the net and found this site. It has been informative so far and I went a step farther so that I could learn from the the best and joined the site. icon_smile.gif
post #2 of 32
Welcome to smf. You will learn a lot. I know I have
post #3 of 32
Welcome to the board! From MO myself, I run a pellet cooker myself so I probably can't help in terms of building a fire but someone will be along shortly with ideas for you.

Be sure to post pics of your Q!
post #4 of 32
First off, welcome to the SMF family. We are all here to help. If you could tell what kind of smoker you have, it will be easier to assist you on getting temps set. Some mods made be required to your smoker to help it perform easier and better.
Wood choices are basically personal preference. I like hickory for all pork and beef, hickory and cherry for poultry.
post #5 of 32

Just ask & you shall recieve

Welcome aboard. I'm new to the forum...just signed in today, been smokin meats and veggies for 5-6 years. The people here a great, so if you get tired of searching for a thread on your subject, just start one of your own. Someone will be along before you know it!

Happiness is just around the corner. Good smokin'!
post #6 of 32
yup hang on and have fun Learn-it's great
post #7 of 32
Steve, you did the right thing, plenty to learn on the SMF. Keep reading my friend, and it will all come together just like wood and smoke.
post #8 of 32
Thread Starter 
Thanks for the hospitality, I have a Char-grill offset fire box style smoker. It seems to not want to breath or something just about everything I smoke it has a bitter tasteconfused.gif
post #9 of 32
Is the chimney vent open all the way? You don't want smoke trapped in the smoker. I run my exhaust vent wide open and control temps with the firebox vent
post #10 of 32
exhaust open
vent controls airflow
here is a good recent thread about setting up the chamber:::


here is another thread with some pictures of a basic setup kinda like I have, posted by another newer member to the SMF family...


...and also check the 'charcoal smokers' area for additional mods you can make to the good ol' CGSP!

We'll have you pro-style in no time!!

post #11 of 32
Welcome Badwind.
post #12 of 32
Thread Starter 
I have shut the chimney damper down to almost closed to regulate the heat. So that is why everything tastes bitter!
post #13 of 32
It is definately a factor. If the smoke stays in the chamber and can't get out you get a creosote buildup on the meat. Use the firebox vent to control heat and leave the chimney damper open. Just my 2 cents worth.
post #14 of 32
Welcome to the site. If ya spend just a few minutes surfing the charcoal smoker/ or wood burner forum, you will be astounded by the info. Lotsa good folks have invested their time to make sure you and others get some great info. It is there for all to enjoy and use.

Lotsa great reading and inspiring stories. Do enjoy.cool.gif
post #15 of 32
Thread Starter 
Thanx again, I'm gonna try a pork butt this weekend. Hope momma will like the chow this timePDT_Armataz_01_36.gif. I almost have her bitter towards my smoked meat, maybe she'll get unbitter! PDT_Armataz_01_05.gif
post #16 of 32
Maybe you have too much smoke. Put one small chunk of wood at a time. You should barely be able to see the smoke coming out the stack.
post #17 of 32
Another good point. Too much wood (unless pre-burned) and a closed exhaust vent would be double-trouble
post #18 of 32
If your having trouble with heat regulation, i would suggest the mods and a fire basket , till you get it breathing right, your fighting an up hill battle. Welcome to smf
post #19 of 32

Welcome to the SMF

I've only been a member for a few days and have learned tons already - this is a great site for picking up "how to's" and "how don'ts" - let your questions fly!PDT_Armataz_01_36.gif
post #20 of 32
It's called smoking but less smoke is better for most. You need a good coal base (lump charcoal would be the fuel of choice for many) and then as stated above use chunks of wood for smoke. I would use small amount of wood (3 or 4 chunks) for this next cook. See how you like the results. The next cook either subtract or add small amounts of wood till you find the level of smoke you and the family enjoy. You do not need smoke rolling the whole cook, that is where most beginners make their mistake.
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