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smoke advice

  1. A

    Smokehouse Insect Repellent Tips Needed

    I recently built a smokehouse that will be staying at my deer lease (possibly permanently). Since it is staying at my deer lease it was done fairly frugally, only costing me about $20 to build. When I was testing it this past weekend adding smoke and heat I notice a fairly large spider crawling...
  2. soz

    refill the wood chips how often? (MES 230g)

    So tomorrow i'll be trying to make some ribs and a sirloin tip roast. The first few times i ran the MES 230G i was a bit confused on how much smoke i should expect from such a small amount of chips in the chip loader. I don't think i had enough smoke the last time, but I am worried in...
  3. P

    Feedback or guidance on my DIY cold smoker

    Hello! I built my first wooden cold smoking box, and I'd appreciate some guidance on next steps. Currently my smoke source is the Amaze'n Pellet Tube, and the smoke vents out of the gap above the door. Eventually I'd like to get to a full setup with smoke generated externally and piped into the...
  4. B

    Ok Joe offset temperature control issues.

    I purchased an Oklahoma Joe offset smoker. After cooking in it a few times I have found that controlling the temperature on a long smoke is very troublesome. I have done some mods to the smoker. I added gaskets, made a baffle for it, and added a charcoal basket. I can keep a constant...
  5. J

    wood chips

    Hi all! I have been shopping around for woodchips to smoke with and have noticed there are varying sizes between brands and was hoping someone would be able to tell me if there is a more optimal size for smoking with chips or if the different sizes simply have different uses. Thanks in advance...
  6. WI_GameMeats

    Weber Kettle Smoking

    I've been reading consistently on this forum site for about a month now. I can say that there has been a learning curve but I am learning a lot already. I am in the market for an electric smoker and will likely go with a generation 2.5 MES40 in the near future. Currently I am smoking all of...
  7. smokechump

    Please help me choose a 2-door smoker

    Hi I currently have a 1-door smoker, and I hate it because smoke/temp is lost when I open the door. I am considering few options. Few considerations: 1)I want a big(ger) smoker box, ideally 2)I would prefer to stay away from glass windows. I don't think it's important to look at meat, but the...
  8. Peter Plantec

    Deceptive Labeling on smoker pellets

    If you're a newbie, beware of the deceptive labeling on smoking pellets. Old timers know that the pellet companies will often label pellets as a flavor wood in large type "Apple" followed by 100% Hardwood. Right there you know you're getting a blend. They will try to persuade you that it's...
  9. M

    The fire Management

    So i have done some runs in my offset smoker. I have a Landmann Tennesse 300 AN50 modell. abit heavyer steal then the normal 300 modell. anyway, sry for bad english writing. As i have tried many thing, Charcoal casket.. etc easy to hold the temp didn't like the test. When i do only wood burn i...
  10. Pcola Smoker

    Smoke...making sure I get the right smoke

    So I smoked a couple of chickens the other day on my electric smoker with half cherry wood chips and half apple wood chips, 275 degrees, took a little over 3 hours. The chicken came out pretty good, but I did notice what I would call a hint of acrid flavor (said rancid incorrectly in first post)...
  11. J

    Smoking Advice - Char Griller Smokin Pro

    I have a smokin pro, and looking to do my second smoke in a few weeks. I am planning to smoke a 13# brisket, 8# pork butt, two racks of baby backs, and four kielbasa links. Do y’all think i can fit it all and smoke all at once, or should I do brisket and pork butt day before, and ribs and...
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