Hello from Lehigh Valley PA

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LehighValleySmoke

Newbie
Original poster
Jun 9, 2024
4
9
Whitehall PA
Hey all. My name is Brian, and we're just outside of Allentown PA. I only started using a smoker a few months back, so I'll have lots of questions over the coming summer. Over the last two months, I've smoked ribs, pulled pork, spatchcock chicken, wings and a few other things. My main concerns are maintaining temperature, knowing how much wood to add to the firebox, and clean smoke (no clue on what that is). I've seen videos where someone is using a bunch of splits, and some where they're just using a few chunks. Does that depend on the meat you're making? I guess that's my first question.

Thanks!
 

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Hey all. My name is Brian, and we're just outside of Allentown PA. I only started using a smoker a few months back, so I'll have lots of questions over the coming summer. Over the last two months, I've smoked ribs, pulled pork, spatchcock chicken, wings and a few other things. My main concerns are maintaining temperature, knowing how much wood to add to the firebox, and clean smoke (no clue on what that is). I've seen videos where someone is using a bunch of splits, and some where they're just using a few chunks. Does that depend on the meat you're making? I guess that's my first question.

Thanks!
welcome from union county PA!
 
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