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Hey guys! Everyone ready for the holiday weekend!? I have 4 days off, so I'm very much looking forward to it. On the fourth, I'm smoking 6 Pork tenderloins for a friend in the morning, then 5 whole baby back ribs in the afternoon for my family.  I had a question when it comes to the Pork...

Thanks guys. I must have been spoiled using my slow n sear. he he he. SO much blue smoke with that. It took about 1 hour 15 minutes to get thinner than what I posted. I'm guess I'm just an impatient person.

I'm 30 minutes into a dry run, holding at my 230 temp. Is this not dirty smoke? I'm showing what I see against a black background and the green grass. I have my top vent wide open. Bottom vent furthest away from wood open, other two closed.

-I've tried all 3 sets of my probes - all different manufacturers. They are all reading the same give or take a few degrees. I'm confident it's not running at a higher temp.  -I have been using water. I used water in my Slow-N-Sear and never had steam problems when it was boiling. Should I not...

It's not green wood. No bark. I've tried just one before and 4....they all smoke almost the entire smoke regardless of the amount. I am absolutely baffled right now. I have always done that. Does't seem to make a difference in my WSM. My white smoke lasts the majority of the smoke. I have been...

Also, whenever I take the wood out during a smoke...the white smoke stops.

I will try tonight, but I always close off all vents after I'm done using it. There is always unlit charcoal left the next morning, meaning the lit coals were starved of oxygen.

I do not soak my wood. Most seasoned BBQ guys tell me soaking the wood is worthless, so I've followed their advice up to this point. Not sure what you mean by cleaned/burnt out? If you mean clean the smoker...then yes I have. It's brand new, about 2 weeks old.

I use a chimney to get my charcoal started - Two newspaper pages under the chimney. About half a chimney. I use 3-4 chunks. I've tried Weber Cherry/Apple and Western World Hickory/Apple. I purchase these online (Amazon) and sometimes at the store (True Value, Lowes, Wal-Mart)...just depends...

I will do a dry run tonight and get a few pictures. It appears too white to me, I can't even see through it most of the time. But, a second opinion is always welcomed!  My exhaust is ALWAYS wide open. The three intake vents at the bottom vary. But usally, I leave them wide open until I almost...

Hey guys, I haven't posted in a while, been busy with my 1 year old. I've been smoking for about a year and half now...love every minute of it. But I've run into a problem, I'm getting a lot of white smoke and having trouble achieving good blue smoke. I never had the issue on my Weber Kettle w/...

I am personally not a fan of that "burnt" flavor you speak of. I think it ruins a good cut of meat. I'd rather have that golden/brown crust that is packed full of flavor, not pure black. The meat would catch on fire after about 5 seconds....It was too much.

I usually with ribeyes use a traditional sear on high heat. But I LOVE the revearse sear, sounds like there may not be a solution for it on charcoal for a fatty steak. Only other thing to do is sear it on cast iron over coals, but then I don't achieve that charcoal wood flavor I wan't. But I...

I was trying to do some searching through the forums, but was only finding flare-up solutions to a smoker. Maybe the solution is the same, but I wanted to toss this out there.   Last night, I was doing a couple ribeyes. I only used salt and pepper on them. I was doing the reverse sear method...

I didn't take any pictures this time. I decided to try Royal Oak Lump for the minion method, just for kicks, filling the slow-n-sear about 3/4th full. Under all of the lump, I burried an apple chunk in the middle and a hickory chunk on the finishing end of the minion. Filled the water resevoir...

Yes. I used the slow n sear last time. But I didn't use the minion method the first time. So this will be a first tonight. I did a dry run yesterday, did pretty well....except I had too much smoke. Did a second dry run and buried the wood in the charcoal....did better, but still too much smoke...

I will try a dry run tonight. My concern is the crappy taste you can sometimes get with briquettes due to the binders they use. Tonight I'll use Royal Oak and try and pick out similar shape pieces so it burns more even with the minion method. We'll see how long it burns. I just refuse to use...

Hey guys, I haven't posted for awhile, my 4 month old has been keeping me really busy. I have a few friends coming over this Saturday to watch some college football, I plan on doing a night smoke so it is ready by noon. This will be the second pork butt that I have ever done. I had A LOT of...

If you are able too, how would you compare the flavor and texture of the 43 day dry aged vs a fresh steak? I'm a rookie on this sort of stuff. What is the advantage?