Hello from Utah

Discussion in 'Roll Call' started by smalls, Feb 14, 2016.

  1. smalls

    smalls Newbie

    Well, I'm new to smoking. I live in Utah. I got a WSM in Dec and my wife absolutely hates the taste of charcoal smoked meats. (Maybe I was doing something wrong, who knows!) So I decided to switch over to a pellet grill. I got a Camp Chef 36" smoker pro last night. Not sure if it's the best, but I imagine it will suite me just fine for now. I plan on smoking a couple Boston butts tomorrow. Now I just have to figure out all the tricks to the trade of pellet smoking!
  2. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Welcome to SMF!  Sorry about the WSM woes, I love mine.  Good luck with the pellet smoker, glad you're with us.

  3. gearjammer

    gearjammer Master of the Pit

    Welcome here Sir, are you letting your meat come up to room temp before putting it into the smoker?  

    cold meat = condensation   water and smoke = creosote.  Don't ask how I learned that.

    Keep on smokin'                   Ed
  4. smalls

    smalls Newbie

    Gearjammer, thanks for the advise! I didn't know that. I let it sit for a little, but probably not long enough. I'll make sure my meat gets to room temp before putting it on the smoker from now on.
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Welcome to SMF!

    Unfortunately some people just don't like smoked meat period.  [​IMG]


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