Hi all! My name is Steve and have been smoking meats for a couple months. I have had some great help from some killer pitmasters, so my learning curve isn't as long but I know there is still a ton of basics to learn that can't be told or read. Just straight up trial and error.
I smoke at least once a week, if not 2-3 times, on my Char-griller pro series. I love doing salmon, brisket, and pork butts. My pork butts usually get 4-5 hrs of smoke at 200-225'. Then it gets put in the oven sealed for about 4-4.5hrs. Right now I use charcoal with wood chunk(s) or small splits. I have tried using straight wood but found it to be a constant battle between smoke, fire, and heat.
I am looking to make some mods and that's how I ended up here. Have read some great ideas. Always open for tips, what not to do, etc.
Thanks,
SteveMc
I smoke at least once a week, if not 2-3 times, on my Char-griller pro series. I love doing salmon, brisket, and pork butts. My pork butts usually get 4-5 hrs of smoke at 200-225'. Then it gets put in the oven sealed for about 4-4.5hrs. Right now I use charcoal with wood chunk(s) or small splits. I have tried using straight wood but found it to be a constant battle between smoke, fire, and heat.
I am looking to make some mods and that's how I ended up here. Have read some great ideas. Always open for tips, what not to do, etc.
Thanks,
SteveMc
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