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  17. smokinjoe1970

    I found this at Albertson's today.......Now with Q-views

    I have Used some Infact Just today on a quick cook ( was lazy and didnt wanna make any) It was good, But I agree with the Masses theres Way too Much Salt I use Zero salt In My rubs I find that Onion Granules  and  Garlic Granules  along with smoked or spanish paprika, some Roasted Chili pepper ...
  18. smokinjoe1970

    White Smoke

    Yes green Is Your Issue, Look On Your doors, that Black tar Look ( no its not grease) thats creosote  and it makes a mess and Taste bitter On meat . wet wood and green wood bun and are different I soak chips  and wood to smoke But green wood is full of sap, and moisture that quinine biter and...
  19. smokinjoe1970

    smoking a whole hog

    Use foil tents on the parts cooking fastest,  Wrap ears and snout in foil as the cook fastest and will Burn ( not just so it looks good )  Most will split the pig so it will lay flat on the grate which will even out cooking time, plus when done You can turn It On Its back and It makes a good...
  20. smokinjoe1970

    Not enough airflow??

    also with an 8' machine especially 30" Its hard to get to temp anyway, How big is the firebox? The 4" Pipe Could be Your problem or at least a big part of it. I bout a 30" X 7' with 2 4" exhaust stacks But they didn't run deep enough into the Chamber I added 5 1/2" to the inside length and that...
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