Hello from tennessee

[stharp]

Hello to all. I am from tn and have been smoking a little here and there for the last few years. Nothing like ive seen around here. Some of these rigs are amazing. With that being said. We built a bigger smoker off some plans from this forum and others. Completed it except painong last weekend. Fired it and rolled smoke for close to 36 hours. I was wanting to test the heat ranges and create some soot in the tank. I have a ton to learn from yall and really am anxious to start. I am very curious how to adjust the smoke flavor of our meats on say brisket or longer smoking items. Plus i am really interested in smoke curing hams,bacons,pork belly etc. So if anybody has anything to share or just snicker at ia am ears. Thank you ahead. I am going to try to attach a picture of my unpainted smoker.

20170118_182548.jpg

• stharp
• Jan 23, 2017

20170118_182522.jpg

• stharp
• Jan 23, 2017

 

[SmokinAl]

Welcome to the forum!

Looks like a great rig you built!

Looking forward to seeing it in action!

Al

 

[remsr]

Welcome to the Forms bet you have all sorts of smoking knowledge to share?

Randy,

 

[stharp]

I ramped the heat up in it. Actually to 550 with fans blowing to make sure whatever was in the tank is no longer there. Then simmered it down to 220 for about 20 hours. I am hoping i can find out the correct info on smoking. As i really need to learn the correct ways of doing this. I believe i m in the right place.

 

[ab canuck]

Hello stharp and welcome to SMF the best smoking forum out there. Looks like a big rig, lots of room for food....

 This place is packed with info and people to get all the answers you should know. Look through the forums, there is info and recipes as well as tips to do things. The different ways to smoke, Hot or cold cures, you name it.

What is going to be your first project?

 

[gary s]

  Good morning and welcome to the forum from a pretty nice day here in East Texas, and the best site on the web. Lots of                        great people with tons of information on just about everything.

        Gary

 

[stharp]

We started pulled pork 2 30 day cured 11 lbs fresh hams a rack of ribs and prolly some chicken also. I figured if i am smoking all day lwts make a go at it. All smoked in hickory from our land. Cant wait...