Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. krex1010

    Beginners guide to smoking

    Yes they can spike the temp, but it's something you have to manage, most fellas that are good at running offsets run the smallest fire that will maintain temps and they run the fire hot with good airflow, they manage temps by the size of the fire as much as by airflow. You sound like you want to...
  2. krex1010

    Beginners guide to smoking

    Ok, well the same rules apply to the offsets, you still want to see thin blue smoke. With an offset if you are using all wood for fuel you want a small hot fire, hot fires produce clean smoke, a big smoldering pile of wood will make for dirty smoke and bitter meat. If you want to use charcoal...
  3. krex1010

    Beginners guide to smoking

    What kind of cooker are you using? I don't know of any articles but here's what I've learned. Start slowly, 4-5 chunks buried in the coals is generally plenty for most cooks, you can try more or less. The most important thing is you want clean smoke, you don't want to see thick white smoke...
  4. krex1010

    Can you smoke to much

    Smoke can leave a bitter taste, but it's usually because of the type of smoke not the amount. If you have thick white smoke billowing out of your cooker then you could end up with bitter tasting meat. You want to see thin blueish smoke coming out of the exhaust. To get that you want a clean...
  5. krex1010

    New smoker

    I hate to sound like a broken record....but the wsm, right out of the box is an easy to use, excellent cooker. They are versatile, can be used with water pan, no water pan (uds style) lots of available accessories. The weber porcelain finish is extremely durable, it doesn't require any seasoning...
  6. krex1010

    Water or NO water?

    the main function of the water pan is a heat sink...some cookers need a heat sink more than others. In my experience a water pan has very little to do with the quality/moisture/smoke absorption of the end product beyond its function as a temp regulator and buffer from direct radiation from the...
  7. krex1010

    Seasoning a Smoker???

    Unless your smoker has unfinished steel inside there is no real need to season it. Seasoning protects the unfinished surfaces from rusting. Yes you may run a tad hotter until you build some love up on the inside, but there is no reason to not cook something the first time you fire it up. I know...
  8. krex1010

    What am I doing wrong?

    Happy to help bud! Pulled pork is too tasty and economical to give up on. Another really helpful item with large cuts of meat are those meat therms with a wire that you can leave in the meat while its cooking and you can watch the internal temps without even opening the door. One of the best...
  9. krex1010

    What am I doing wrong?

    Where are you located? I don't think I've ever paid more than $15 for a butt, usually can find them for $1.50 a pound. one other bit of advice, if you have to fill your water pan every hour I'd be seeing if I can run that cooker without water or looking for something bigger to use as a water...
  10. krex1010

    What am I doing wrong?

    are you getting bone in pork shoulders? 3.5 lbs is small so I'm guessing you are buying pieces of a shoulder. Also are you getting butts or picnics? Butt is the top of the shoulder and picnics are the bottom, butts pull easier in my opinion. The saying goes if you're looking you're not cooking...
  11. krex1010

    Cheese steaks on the Blackstone...

    Looks like some legit steaks there. Hope you served them up with some icey cold yuengling!
  12. krex1010

    Wind and Snow = Still grilling

    Snow? I'm jealous, was pushing 70 here in southeast PA the last few days, feels unnatural lol
  13. krex1010

    A first Flop - help Required

    Also, if I read it correctly, you let the meat come up to room temp and then applied rub and then let sit out another 40 mins? In my opinion this isn't safe, food poisoning is no fun. Maybe 15-20 mins at room temp but I wouldn't push it much past that.
  14. krex1010

    A first Flop - help Required

    Ok you had an aweful lot going on for a first cook! I wade through it all and share my thoughts. First the chicken.....chicken takes smoke very readily, a little goes a long way with poultry, also chicken does better at higher temps, I prefer to cook chicken no lower than 325, will cook the bird...
  15. krex1010

    what wood ??

    I'd imagine there would be some kind of market for bud's beechwood lol. I have several beech trees in my yard and I always have some mixed in with my firewood, it's a good smoke wood, kinda like oak but milder.
  16. krex1010

    what wood ??

    Also, if you are grinding it make sure to add a good bit of fat, I add 20-25% straight pork or beef fat for ground venison, for sausages I add a little more.
  17. krex1010

    what wood ??

    When I smoke venison I generally use beech for smoke, if no beech I'd go oak. Of the woods you mentioned I'd use apple or hickory, I'm not a fan of mesquite.
  18. krex1010

    Burnt out?

    Take a break but don't go selling your goods just yet! Learn a new style of cooking, try a different hobby, but keep that smoker. You'll miss it when you don't have it.
  19. krex1010

    New smoker and creosote

    Creosote will typically condense out early in a cook not late, typically because the meat is still cold and the wood may have a lot of moisture in it. Maybe you have some punky wood. Maybe your rub has too much sugar in it and the sugar is burning? What is it about the taste that makes it...
  20. krex1010

    My first Weber!!!

    I've never cleaned mine other than running it hot and scooping out what flakes off, be careful scrubbing you don't want to scratch through the porcelain coating, coarse sponge would be ok, I wouldn't use a brush or anything too stiff. I've heard of regular bricks popping and cracking due to...
Top Bottom
Back
Clicky