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  1. calismoker

    Pork fat on or off?

    Getting ready to smoke for the second time. I think from all the great advice this week, i have figured out alot of last weeks issues. Now I am sitting anticipating firing up the smoker tomorrow to smoke a 6 lb pork roast. The roast has a layer of fat on one side. Normally for BBqing i'd leave...
  2. calismoker

    is there such a thing as to much smoke

    Good point. My wife gave me a charbroil silver smoker. A horizontal smoker with a fire chamber. I started off with charcoal and then used red oak wood logs for heat. There was a lot of smoke coming out of the stack and I was having a hard time controling the heat. So I closed the chimey...
  3. calismoker

    is there such a thing as to much smoke

    Let me start by saying I am new. I tried to smoke some ribs last weekend over oak logs. For six hours smoke poured out of the smoking chamber. The temp was around 250. The ribs were very juicy and moist. But they had the most horrible flavor. It was a bitter and strong after taste and the...
  4. calismoker

    new smoker from california

    The biggest problem was trying to regulate the temperature which as time went I could control around 250. Need to get it down a little lower. Also I was cooking with all oak. The flavor was really strong. Is using just oak for a problem? Or is it better to use charcoal and suplement with...
  5. calismoker

    new smoker from california

    Hello all. I have been a BBqer for years and am now taking the leap to smoking. Wife got me a smoker for fathers day. It is a char-broil smoker with side fire-box and large smoking chamber. First experince was not good. I tried to smoke pork ribs and not knowing what i was doing made it a...
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