- Jan 2, 2011
Hi all! New to smoking and new to this site. I got a Brinkman vertical gas smoker for Christmas and I used it for the first time today to smoke two pork tenderloins. I have to say that for my trial run, it was pretty good. It turned out well with a little smoke flavor and got good reviews from my family. Here are a few of my questions. First of all, I had a lot of problems with smoke/temp control. My thermometer on the front read a steady 150 degrees and I was getting light white smoke. I know you want the temp around 200 or 250, but when I tried to turn it up even the smallest amount, my chips started smoking fairly heavy white smoke, that burned my eyes. the chips went from charring to smoldering with embers. I kept it at 150 for a few hours to get some smoke flavor and then took the chips out and turned it up to finish it off. I was using Cherry chips. what can I do to keep that steady light blue smoke I am looking for? Also, when you look at finished pictures, everyones meat has that blackened, almost burnt looking exterior. Mine did not have that. Do you get it from heavier smoke or higher temps? thanks for any input. I cant wait to get good at this stuff!!