smoke advice

Hey y'all, with the Easter weekend approaching I've been put in charge of our main course for Sunday. We decided a smoked boneless lamb leg roast would be perfect for Easter. I've got a Masterbuilt 35B analog electric smoker that I've made a lamb roast in before that was a bit tricky because the...

I recently got a dyna-glo offset vertical for Christmas and have been trying to get a few things figured out with it. When I use it I get things going with a chimney of briquettes and then throw a few medium sized splits on top of that. I noticed that the splits only give off smoke for the first...

Hi guys, the beef briskets that I get from my farm, are high quality grass-and a little grain-fed. They have got a fine fat cap, and are probably between the high select and the low choice in marbling, which, according to BBQ experts is very challenging for the beginner. I have seen the Mad...

So I bought these on a whim. Always wanted to try beef ribs…but this is a first for me. How would you prepare these and smoke these? I’ve seen beef ribs before, and these honestly don’t have a tone of meat on them? Thoughts?

Hi, my first post here and I am a newbie at smoking. I have searched the threads but cannot find a specific answer I am looking for. I am making pulled pork for a group which I have done many times using a slow cooker and soaking in Root beer and bbq sauce. I wanted to try something different...

My brisket tastes smokeless. It’s the third time I smoked a brisket, and it came out tasting smokeless just like my first other twos. For this third cook I decided to throw in a rack of spare ribs to make sure there was no problem with my smoker or wood, and the ribs came out great (tender and...

Generally when I grill burgers I stray them with cooking spray to keep them from sticking, so I did that when I smoked some burgers After smoking for over an hour, they turned out great, but thought there wasn't as much smokey flavor as I was hoping for. I'm wondering if the cooking spray...

Hey folks, been smoking in for about 10 years and I'm ashamed to say I've never smoke any short ribs. I know I know, how can I say I'm a smoker if I've never smoked short ribs. Well we're not all perfect. I have finally found a good supply of decent quality beef short ribs and pick myself up two...

Just built this great vertical smoker. Had custom metal fabrication done as well. I am using a GasOne 200,000 BTU propane banjo burner which has proven awesome for maintaining heat. It is, after all a large space. I thought the best way to provide smoke was through burning chips using a...

IM thinking of converting my gas grill into a smoker as it maintains an optimal smoking temperature of 225 when burner is set to low. my only challenge is how to incorporate the smoke, i tried many other options around the web such as pellet tubes and smoking boxes, but they arent the best so...

I saw some guys add some coffee beans to oak chips, and some other people used sage. I was wondering if you guys had any good tips for additions like this. Things that aren't wood, but might add good flavor to a smoke. Or maybe it's just a gimmick or a "secret ingredient" some people like to...

i have a bradley smoker and forgot to plug in the heating element to get the oven temperatures up. I had a 12 pound Brisket in the smoker for about 4 hours at 175°F. Then I discovered the issue and have had it running at 260°F for an hour since. I don't want to oversmoke the meat so please let...

So I have a Bradley Smoker and forgot to plug in the heating element to get the oven temperatures up. I'm smoking a 12 lbs brisket and basically had it exposed to smoke for about 4 hours at a temperature of 180°F with the oven off. I then found the mistake and got the oven running at 260°F. Its...

Hello everyone, I bought the cold smoker attachment for the MES and was curious on how much smoke I should add? Using the chips before, they would burn out so fast and so little amount, I was not worried about adding too much smoke. But with the cold smoke add-on, it really produces a ton of...

I'm relatively new to smoking and sausage making, and have found this site to be chock full of good information. Thanks for that. Before joining, I've smoked a few pork butts, beef brisket, chickens, Italian sausage (homemade and store-bought), and made a batch of snack sticks. Today, I'll be...

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...

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...

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...

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...

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...