hey hey hey

[drunkenskull]

I'm Ryan from jersey. I love smoking and was hoping to get some tips about smoking large portions of food.  I have an off set char broil smoker that i fire strictly with wood. If anyone can relate it would be awesome.

 

[oldschoolbbq]

Ryan. Yes, there are  people here to help you;as a matter of fact,I am a Stickburner

 and we will gladly answer your questions.

 

      I love to smoke for groups (Family,Friends,Neighbors,etc.) and I have several types of smokers which I burn only wood.Here's FLO my go to big batch Smoker.

and much, much, more.

 

     So, go ahead, ask away

 

Have fun and.........................

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks, great recipes and knowledge. Looking forward to your first qview.  

 

[fpnmf]

Hi Ryan!!

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the

WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
 
      Make bacon the easy way!!
http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-

bacon-with-q-view#post_666451

 

[drunkenskull]

That is AWESOME!!!! My first question is ... I get insane smoke flavor that is sometimes bitter,, and I use local wood that I cut my self. I use oak ( any variation of the spiecies) walnut cherry and sometimes buy the bags of "smoker chunks" from the store. I do dry rubs the night before and always finish it on a WOOD fire over my pit. How can I get a more moderate result. Sometimes it feels "sooty". Is there a way to curtail that? That you know of? Your pics look like the results I get. ( Not as much meat tho hahaha) 

 

[meateater]

If your getting thick smoke that's not good you want TBS thin blue smoke, less is better. Take a look at the TBS link in my signature to see what TBS looks like. 

 

[drunkenskull]

Really?  I thought otherwise. That would explain the sootieness. You are the man! Thanx brotha! May all your bbq's be delicious and women jugg-a-licious!! hahahaha

 

[africanmeat]

 Ryan

 

[SmokinAl]

   Glad to have you with us!

 

[oldschoolbbq]

 Notice the Thin Bluish Smoke

 This is what we shoot for to get a nice smokiness on our meat

.