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  1. dog1234

    Tar on sausage

    Not sure what green wood is. I will send pics next time I smoke.
  2. dog1234

    To Much Smoke????

    Jar Jar, I will try no water and see what happens, I assumed water would be a good thing. Maybee with no water I can use less wood and possibly less heavy white smoke if its not steam.
  3. dog1234

    To Much Smoke????

    Well not sure what seasoned wood is, but I cut and split it and it been sitting on a rack about two months. Sometimes I use the wood sold at Academy. They say its for smoking?
  4. dog1234

    To Much Smoke????

    I have a reverse flow home made. I used the guidline for fire box, stack and the likes supplied by you guys. I start the fire with charcoal then add the wood of choice. It seems to put heavy white smoke 90% of the time while it lit. It seems like the wood is burning when I look into the fire...
  5. dog1234

    Tar on sausage

    Here is SouthLouisiana temp is very hot and humid, most of the time. I am using a home made reverse flow. I try to keep water in the tray. Is this causing a problem possibly?
  6. dog1234

    Tar on sausage

    Humidity is high all the time What is AMNS or AMNPS?
  7. dog1234

    Tar on sausage

    HOw do I get thin blue. I just posted a question regarding the thick smoke I get.
  8. dog1234

    Tar on sausage

    Help please I have Tar for a lack of a better word develiping on my sauage. any idea why.
  9. dog1234

    To Much Smoke????

    I have been somking for a about 9 months. Still very new. I have a problem in most of my meat tasting to smokey. I hear the term (THIN BLUE SMOKE) well my smoker is useally bellowing out heavy white smoke. I useally burn all wood. Pecan, Oak and hickory. They seem to all do the samr thing. I...
  10. dog1234

    Newbie from the north

    I just stared smoking this spring. I have found out the biggest challenge is getting and keeping the moker at the perferred temp. WELCOME and good luck smoking.
  11. dog1234

    ptownsmoker checking in

    Welcome 
  12. dog1234

    Hello From Arkansas

    Welcome Doug These guys are a huge help..... Just ask and you will sever points of view and some facts.
  13. dog1234

    meat cooking to fast

    Mb The end result was good, but not great........... I thought it was kinda dry. The wife and friends thought by brisket and butts were good. I would add stuff to make them moist after I sliced or pulled them. Now I am hoping to have them SUPER moist right of the smoker. We down here in South...
  14. dog1234

    Whole Chicken for the first time

    Smoker at 240 to 275 degres IT of thighs at 167 its ready, make sure probe not touching bone It will take about 2 to 2.5 hours, but make sure it reaches the right IT of the thighs. No matter how long it takes.
  15. dog1234

    meat cooking to fast

    Cliff..... I am extadic at this time. My brisket has been on for 6 hours and it at 154 and holding. I think for the first time ever I wll get to experience the plateau in smoking brisket. I can imagine in the past my smoker was so hot it plasted through the plateau and ever looked back. I...
  16. dog1234

    Full brisket pricing.

    DANG..... I feel like i have been robbed.               I paid $2.99 a lb last night at the local grocery store. I purchased a 9.5 lber. Got it on the smoker now. I will have to be a more thriftier shopper,  and look for the sales. Good day for a smoke today.. Rainy cant do anything else so...
  17. dog1234

    2 Briskets, Different Sizes

    Do you have two gauges to measure both IT of each brisket seperatly?
  18. dog1234

    pulled pork today *q-view*

    Looking good!!!!!!!!!!!!!!!!!!!
  19. dog1234

    meat cooking to fast

    Ok guys I think I found the problem. I purchased a second gauge to put near the grill surface. I am smoking a brisket as I type this message. The gauge attached to the lid of my smoker states 155 degrees, this gauge is mounted in the lid at approxamently 5 to six inches above the grill. The...
  20. dog1234

    CAJUN RICE DRESSING

    Thanks BEAR I like the looks of your version. I will get the wife to try it.
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