Hello from New England

Discussion in 'Roll Call' started by chew2475, Dec 28, 2014.

  1. chew2475

    chew2475 Fire Starter

    Just wanted to say hi and introduce myself.  I am Matt from CT and got into smoking about 3 years ago but with two little ones I can't dedicate as much time as I would like but I do get a chance to do alot of reading but just need to be able to do more of the practice I guess I would say.  I have a Smoke Hollow propane smoker as well as a Pit Barrell Cooker.  I guess my biggest question thus far is during  smoke how much of that time do people keep actual smoke rolling and how much time just the low and slow heat.  Read varying opinions and still trying out different things for myself.  Thanks for reading and hope to chat with many of you over time.

    Matt
     
  2. [​IMG]   Good evening and welcome to the forum, from a cold and rainy day here in East Texas. Lots of great people with tons of information on just about  everything.

     Gary
     
  3. geerock

    geerock Master of the Pit SMF Premier Member

    Hey Matt,
    welcome from another nutmegger. Glad to have you on board. Lots of good folks here and good info. Where are you in CT?
    As far as how much smoke..... theres a few factors. First one being how YOU like it. Poultry and fish tend to need a bit less smoke with milder woods. Hunks of beef and pork can take plenty. Just remember that too much can't be reversed. If you put too little you still have good food put know you can add more next time. Just remember to avoid those thick heavy white clouds of smoke for too long. It can make your food inedible.
     
    Last edited: Dec 28, 2014
  4. chew2475

    chew2475 Fire Starter

    Thanks Gee,

    I'm in Cheshire?   you?
     
  5. Hello and welcome, there is so much information here it I find myself finding something I never started our looking for.
     
  6. What you are looking for is a Thin Blue Smoke,  Not the heave white stuff

    Gary
     
  7. geerock

    geerock Master of the Pit SMF Premier Member

    Wow..... Wallingford. About a mile from Cheshire line.
     
  8. Glad you joined the group. The search bar at the top of any page is your best friend.
    About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
    and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
    We are all smoke junkies here and we have to get our fix. If you have questions
    Post it and you will probably get 10 replies with 11 different answers. That is
    because their are so many different ways to make great Q...
    Happy smoken.
    David
     

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