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  1. markadams

    New Camp Chef Owner

    After smoking on a traditionaI stick burner for several years, just bought a Camp Chef Woodwind WiFi 36" with side sear box. For the experienced Camp Chef smokers, what is the best way to season the Woodwind? I haven't yet explored the controls of the WiFi, so I have a lot to learn. Any...
  2. markadams

    Finishing Pork Butt in Oven

    I will be smoking my first pork butt on my CharGriller stick burner in a couple of days. It's a nine pound butt and I will be using a combination of pecan and peach wood chunks and lump charcoal at a temperature of 235º to 250º. I will be using Ray Lampe's injection and rub. I'm not looking...
  3. markadams

    Pecan Wood

    I would like to ask what more experienced smokers think of my pecan wood. Last month I was able to get some pecan wood from the orchard owner.  I cut limbs from his burn pile that had fallen in recent months.  I cut it in 4-5" lengths.  The smallest branches are about 2" in diameter; the larger...
  4. markadams

    Mods to my Char-Griller Model #2121 29" with SFB

    I am a new smoker and have made a couple of simple modifications to my Char-Griller Model #2121. First, I reversed the wheels.  The manufacturer recommends they be placed on the left end of the frame which results in having to pick up the smoker by the fire box to roll it.  This struck as a...
  5. markadams

    Preparing Wood Chunks

    I have found pecan and peach growers who will give me all the pecan and peach wood I can use.  I will be able to harvest pecan branches of all sizes and the entire peach tree (truck and branches). To make sure I prepare it properly for my small smoker, I have two questions: What length should...
  6. markadams

    Using a rib rack

    I'm new at smoking meat but am loving learning about it.  I'm going to smoke BB ribs later this week for my 2nd attempt.  The first time I smoked the ribs for 5 hours at 235 degrees leaving bone side down the entire time. The ribs were awesome. My questions:  Does anything change if using a rib...
  7. markadams

    Advice to New Smoker on Wood to Use

    I have smoked 3 different times starting with baby back ribs (hickory and cherry), Salmon and shrimp (pecan) and pork chops (hickory and cherry). I used hardwood lump charcoal and kept wood chunks on the fire from start to finish.  All three meals were good, except the salmon and especially the...
  8. markadams

    Novice Smoker

    Hello, everybody. I'm happy to be on what looks like a great forum, and I look forward to learning from experienced smokers. I live in Peachtree City, GA. I'm from northeast Texas originally and am interested in learning how to smoke a variety of meats and eventually learn how to smoke TX-style...
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