Ok, I've smoked several meats and most have turned out good. The Pork butt was excellent. I've done several briskets and I think some have gotten too much smoke. I love the taste of mesquite, but hours on end makes the taste way too harsh. Cut to the chase...most of the time the smoke is really rolling out of the stack. I know I've read about the thin blue smoke and really want to get to that point. Do I need another fire box to burn the wood down to the coals before putting in my smoker? I read somewhere that the stack should be full open and control the heat with the vent on the side of the fire box...After being a member and reading this forum for around a year I just finished day 2 of the 5 day course. I was disappointed jeff didn't address this issue.
Anyone familiar with Oklahoma Joes longhorn specifically that can give me some input. I've controlled the temp no problem it's the incredable amount of smoke I'm getting that frustrates me.
I'm getting ready for my first smoke, a brisket and want to get this smoke issue down before I fire it up! BTW i normally start the fire an hour or 2 before adding the meat. The fire box just needs more fuel during the long smokes, when I add the new wood I get the smoke pouring again. TIA
Anyone familiar with Oklahoma Joes longhorn specifically that can give me some input. I've controlled the temp no problem it's the incredable amount of smoke I'm getting that frustrates me.
I'm getting ready for my first smoke, a brisket and want to get this smoke issue down before I fire it up! BTW i normally start the fire an hour or 2 before adding the meat. The fire box just needs more fuel during the long smokes, when I add the new wood I get the smoke pouring again. TIA