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M
The fire Management
Yes i know. But i have to check it evry min. I think my problem is to make a good coalbed and dont be afraid about abot smoke. I like to smell it but dont see it. But to be able to do that i need to have firebox door open. So if i had i better coalbed it mey hels the heat longer and dont go up...- Martin Bang
- Post #3
- Forum: Wood Smokers
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M
The fire Management
So i have done some runs in my offset smoker. I have a Landmann Tennesse 300 AN50 modell. abit heavyer steal then the normal 300 modell. anyway, sry for bad english writing. As i have tried many thing, Charcoal casket.. etc easy to hold the temp didn't like the test. When i do only wood burn i...- Martin Bang
- Thread
- smoke advice temp white smoke
- Replies: 49
- Forum: Wood Smokers
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M
New Guy from Norther-Norway!
HI, yeah i smell the smoke. but i figure out it was the Briquettets. So i but them back in the garage. I did buy some lump charcoal and it was perfect. after we had some snow "AGIN", i manage to make a small pork shoulder(lower cap). With 1 chimney of LUMP as fire starter and Birch wood. I...- Martin Bang
- Post #17
- Forum: For New Members
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M
New Guy from Norther-Norway!
yes, that is correct. PorkChops = svinekoteletter we also say only "koteletter" whiteout referring to what part of the pig it comes from. Same as when we say svinekoteletter, it don't refer to a part of the animal. The only referring i know is nakkekoteletter = From the neck. i will do some...- Martin Bang
- Post #15
- Forum: For New Members
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M
New Guy from Norther-Norway!
Hi, After it stop snowing and raining yesterday i had a window to do a testrun with some pork chops and salmon. 8-9 Celsius This is what i did: First of all, i did buy some lump charcoal and put the briquettes to the side. I wanted to see if that wierd smoke smell/test came from them. I...- Martin Bang
- Post #12
- Forum: For New Members
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New Guy from Norther-Norway!
Hi, i have no idea. it just said Weber cherry chunks. I have this bag. but the chunks inside are kind of whiter than on the pciture- Martin Bang
- Post #9
- Forum: For New Members
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New Guy from Norther-Norway!
Tnx, i will give it a try. have precut stick's. Would be interesting to see if that weird smoke taste goes away. I will try with lump charcoal and birch wood. have never tryed smoking with cherry so i just have to test and see where the weird taste comes from. as i mention its abit sour-ish...- Martin Bang
- Post #7
- Forum: For New Members
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M
New Guy from Norther-Norway!
For cold smoking fish the traditional way, especially salmon. we use a mix of birch and juniper. the juniper both seasoned and fresh. the best smoke you get from fresh old bushes that have become abit old and dry. The setup: "it is great to have in a small hill". The pip is best when its...- Martin Bang
- Post #5
- Forum: For New Members
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M
New Guy from Norther-Norway!
Yes it is properly seasoned. I around 10% moisture in it. some have less when i tested them. I just cant figure out where the funny taste comes from. Etne is south in Norway. nice pleace. more stable weather. I was just looking out the windows and it was snowing and raining. If you have a...- Martin Bang
- Post #4
- Forum: For New Members
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M
New Guy from Norther-Norway!
Hi all, in advance, sorry for bad English writing. Intro/background info: In Norther-Norway or in whole Norway - Grilling is the thing. Mostly on the summer but i don't mind standing outside in -15(Celsius) and grilling a burger. I Grill on charcoal and gass all year around. I have done some...- Martin Bang
- Thread
- Replies: 17
- Forum: For New Members
