Hello from the Tarheel State...(not a tarheel fan though)

Discussion in 'Roll Call' started by jeremyfsu, Jun 26, 2007.

  1. Just wanted to introduce myself and say hello. I live in NC and just got a new Masterbuilt electric digital smoker. Just starting out with smoking meat...look forward to learning a lot!
  2. desert smokin

    desert smokin Smoking Fanatic OTBS Member

    Welcome Jeremy. You are at the right place. Ask away and someone either knows the answer or where to find it. You'll learn something new every time you visit. Keep us informed about your smokes and we just can't get enough Q-views. We're smoked food voyeuers.
  3. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    Welcome To SMF!!! you have a good home now!

    Hellow and smoke on!!!
  4. calismoker

    calismoker Fire Starter

    Hello and welcome. I would love to see some photos of an electric digital smoker.
  5. wvsmokeman

    wvsmokeman Smoking Fanatic OTBS Member

    Welcome to the SMF!!! This is the place to learn all about the art of smoking meat. Don't be afraid to ask questions as we all enjoy helping each other obtain the ultimate "Q". Glad you found us!
  6. cajun_1

    cajun_1 Master of the Pit OTBS Member

    [​IMG] Welcome to the SMF [​IMG]
  7. Thanks all...I'm looking forward to it...going to try and smoke some baby back ribs tomorrow using the 2-2-1 method. Quick question, the second "2", is that just heat with no smoke?
  8. deejaydebi

    deejaydebi Smoking Guru

    Welcome Jeremy -

    You can learn alot about the fine art of smoking food here and meet many wonderful people willing to help you along the way. Have fun!
  9. Also, how do you get the "blue smoke"? Is my understanding that happens by just not putting in a lot of wood chips?
  10. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF JeremyFSU!!!
  11. keywesmoke

    keywesmoke Smoking Fanatic OTBS Member

    Hi Jeremy, welcome. The second "2" is ribs wrapped in foil, so smoke is no longer needed. If you search "321" or "3 2 1" you'll see exactly how to do it.
    Also, thin blue smoke is all you want, don't overload the little tray with chips, billowing smoke will put creosote on yer ribs and taste bitter. Less is more.
  12. hillbillysmoker

    hillbillysmoker Master of the Pit OTBS Member

    Welcome Jeremy. Please feel free to share your adventures, ask questions, or simply draw from the knowledge here.
  13. ajthepoolman

    ajthepoolman Smoking Fanatic OTBS Member

    I just smoked turkey legs Tuesday and used hickory chunks instead of chips. I used to put a couple of cups of chips on the smoker and wait for the fire department to show up ready to put the house out. But with the chunks, the smoke was subtle and constant.

    I soaked three pieces of hickory. One was a bit shy of a stump, the other two pieces were smaller and were placed right next to the electric element. The larger chunk I set toward the middle of the element.

    It took about 10 minutes but eventually I noticed a faint smoke coming from the lid. Eventually it turned into a more noticable smoke, but again it wasn't like the house was on fire.

    Soak the chunks if you want them to last longer. Don't soak them if you want immediate smoke and don't mind adding more chunks after 45 minutes or so.
  14. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    Hello Jeremy and welcome to SMF, I have the same smoker as you , to keep the smoke thin and blue , add only 5-7 small snack cracker size chips to your chip tray approx every 20-30 min, should give you what your looking for [​IMG]

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