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  1. M

    Black residue from charcoal?

    Hey all, I was having this problem for a while - black Residue on meat (even on the crust of a pizza). I believe it is from the charcoal as I got a new smoker only seasoned it and doing a first cook today! Reason thinking it's charcoal: I used royal oak lump charcoal for a while and nearly...
  2. M

    Sugar and smoking

    I often here people say don't put too much sugar in your rub or it can burn.. The melting point of sugar is 356F and will burn after that most smoking and recipes that say that it will/can are smoking between 225-275 why is this relevant am I missing something?
  3. M

    Solved Black-Grey color/film on meat

    The past few times I was using my offset smoker I noticed a black/grey substance that would coat your hands if it was beef and leave a very ugly dark grey oil on the plate and shorter cooks like chicken or turkey would turn out a very unappealing grey color. 1. It wasn't a dirty smoke (maybe...
  4. M

    Question about wood

    About 5 months ago I bought oak wood splits from a BBQ shop they say the wood is seasoned for 2 years but after a recent cook I noticed it was smoldering a lot even preheating them and splitting them to beer can size to even half a beer can size. I do store it inside my garage to avoid any rain...
  5. M

    Heating up smoker

    I have the Cheyenne smoker by Yoder smokers it is my first offset and I can't get the temperature up I started with a full chimney of charcoal let that heat up for a bit and then put a wood chunk. It's been an hour and getting a very thin blue smoke but the temperature is still only 160degrees...
  6. M

    Heating up smoker

    I have the Cheyenne smoker by Yoder smokers it is my first offset and I can't get the temperature up I started with a full chimney of charcoal let that heat up for a bit and then put a wood chunk. It's been an hour and getting a very thin blue smoke but the temperature is still only 160degrees...
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