or Connect
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to site and smoking
New Posts  All Forums:Forum Nav:

New to site and smoking

post #1 of 21
Thread Starter 
Just getting started. I am from Ma. and I am in the process of building my own smoker. Two 55 gal. drums with a stove kit. Got a lot done yesterday. Looking forward to using it. Question for the veterans-I am ordering barkless wood from a website along with chunks and chips. Good idea? I shouldn't be using charcoal I am told. I am going to be asking you guys a lot of questions. I am browsing the website now and have seen some good info already. I have never smoked only grilled my food. Something tells me there is a learning curve! Looking forward to learning the art of smoking.
post #2 of 21
Welcome to SMF. You will learn a lot here. Take advantage of the tons of info available here even more than you already have. Feel free to ask questions, the members love to share their knowledge. icon_smile.gif
post #3 of 21
Welcome aboard. You have come to the right place. If your new to the smoking scene, take your time and look around here for a bit. You will come across many ideas and plenty of good info. Don't rush. Make sure you take some photos of your smoker and the things you smoke. We would all like to see them.
post #4 of 21
Welcome! Look under the "Wood Smokers" section, or use the search function...I'd love to help myself, but I use an electric, so I don't have much advice. Good Luck!!
post #5 of 21
Welcome to SMF glad you joined us. You'll find lots of info and some great recipes here. Post some pics of what your doing and we might better be able to advise you better on wood or charcoal. I would think chips would be useless with the size smoker I think you talking about
post #6 of 21
Welcome and good luck!
post #7 of 21
welcome check out the 5 day course gots lots of good info there & lump or just plain charcoal are fine to use for heat good luck and show us you pics. of what comes out of that smoker
post #8 of 21
Welcome to the SMF. Good luck with your new smoker.
post #9 of 21
Welcome to smf. I'm not sure about the barkless wood. I know when I smoke I don't worry too much about the bark unless it is really thick and can be removed. Remember thin and blue is the way to go!!!
post #10 of 21
Welcome aboard!
post #11 of 21
Welcome to the SMF. Be sure and take some pics of your setup and ask questions along the way.

I surmise that chips will be to small for your setup...would probably think you need chunks or maybe sticks for something that size. Post some pics and we will be better be able to chime in.
post #12 of 21
Welcome to the SMF family.

I agree with the others I think chips would be useless in that set up, better stick to chunks and sticks.

Just curious....whoever told you no charcoal, did they say why?????

Good Luck and Happy Smokin
post #13 of 21
Welcome to the SMF my friend. Folks here can help you through that learning curve much easier than when you try it alone. It's all good.
post #14 of 21
Welcome aboard...good ta have ya here
post #15 of 21
Thread Starter 
txbbqman...About the charcoal they said it could leave a taste of , I quess like a lighter fuel taste. Could you tell me what "thin and blue" means?
post #16 of 21
This would only be the case if you used lighter fluid ( which is a major no no ), use a chimney starter instead and use lump charcoal if you can find it. however, if you are building the unit I think you are you may be better off with wood.

Thin and blue is type of smoke you want when smoking. you DO NOT want white and puffy billowing smoke, that will create creosote and make everything taste nasty.

Thin and Blue is just that, a thin smoke that has a blue color that you can barely see. When you have that you are smokin good
post #17 of 21
Thread Starter 
Thanks...I will be posting pics of my smoker when I am done. Should be this weekend. Then you guys can see what I am dealing with. First thing I smoke will be ribs and brisket, of course I will need a lot of advice on how to do this. I have to be ready for Patriot football this year.
post #18 of 21
Welcome, Schofield! Glad you joined us. Looks like your on the right track, and your already getting good advice. Depending on your rig setup, you oughta be able to use good charcoal, as long as you don't use lighter fluid or that matchlight stuff. Good hardwood charcoal doesn't leave the taste you speak of. Thin and Blue: look at Txbbgman's avatar. That's what it should look like when your doin' it rightbiggrin.gif
post #19 of 21


biggrin.gif You're gonna get a lot of different side to this onerolleyes.gif However,saying that, I am an avid old schooler and pre-burn my wood, and DO NOT LIKE (YUK)brickettes/storebought charcoal. The store biught is too expensive as you get a LOT of powder in the bagicon_question.gif , and if you can afford the luxury of barkless wood and chunks from a supplierrolleyes.gif , well ...
What I am trying to say is,I get local wood from a treetrimmer and pay $35 a P/U load (this may be all maple or a mix of Oak,Maple,Hickory and fruit wood, but I seperate it and use it as I see fit for the taste I want.) The online stuff is good, but you'll pay more for it,and you get the same thing from around home,i.e.-Maple is most likely a dominant tree where you are, and Maple is GREAT for most anything, and if there bee any Apple Orchards around,go to them, they trim every year; you may get it freebiggrin.gif
But this just my opinion,if it ain't broke ,don't fix it!!!

Good Luck,welcome and HAPPY SMOKES ;}-
post #20 of 21
Welcome to the board!!!! This is a great place and resource. Enjoy!!!icon_cool.gif
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Roll Call
SmokingMeatForums.com › Forums › Announcements › Roll Call › New to site and smoking