smokedchuck
Newbie
- Jun 7, 2017
- 7
- 11
Hi,
I'm Charlie
Interlaken & Lansing Cayuga Lake Shore NY.
I'm new to this forum, but have been Smoking some Great Meat for 10+ years.
For the last 10+ years I've been using a WalMart end of season closeout Char-Broil off-set smoker.
99% of the using time Hickory bark, and even occasionally Shag Bark Hickory.
Mostly Pork ribs. But some beef ribs and 2 turkeys.
I hit the hickory hard for the full cook (Renegade here!)
No complaints, from people who WOULD Complain!
This Char-Broil off set smoker was in no way air tight.
And fire side of the smoking chamber was always 100 to 150 degrees higher than the Far Side.
I Had to adjust air flow at Least every 15 minutes, add hickory bark at least once every 30 minutes and add lump charcoal at Least once every 60 minutes.
But still Lots of Great Smoked Q.
(1 WoodChuck Cider every hour plus who knows! how many shots of Whiskey made for one Great 9 hour smoked Turkey!) (Hey, i was smoking low for the ribs! 2nd turkey was done higher and much faster!)
Being a Tech Geek, I had Fantasies of Better!
Control air flow and even heat distribution.
Researching My Better is:
A PBC (Pit Barrel Cooker) & a PitMaster IQ
And a Meater! (My backup to Meater is Loki. [My back up to Loki is an old, but never used 2 probe Maverick])
(PBC just Today said NO as to a PitMaster IQ
And PBC is Not Fond of Lump Charcoal
But, I'm a Tech Geek Nerd Renegade
And doing them Both)
So, that's me.
Once I get back from vacation I'll be
Smoking away
Changing up from Hickory Bark to Hickory Wood.
Probably will be posting Lots of Questions.
Question Right Now!
Tell Me Where To Go!
Forum Wise, for My Renegade Smoking!
(I'm Hungry! [emoji]127860[/emoji][emoji]127866[/emoji])
I'm Charlie
Interlaken & Lansing Cayuga Lake Shore NY.
I'm new to this forum, but have been Smoking some Great Meat for 10+ years.
For the last 10+ years I've been using a WalMart end of season closeout Char-Broil off-set smoker.
99% of the using time Hickory bark, and even occasionally Shag Bark Hickory.
Mostly Pork ribs. But some beef ribs and 2 turkeys.
I hit the hickory hard for the full cook (Renegade here!)
No complaints, from people who WOULD Complain!
This Char-Broil off set smoker was in no way air tight.
And fire side of the smoking chamber was always 100 to 150 degrees higher than the Far Side.
I Had to adjust air flow at Least every 15 minutes, add hickory bark at least once every 30 minutes and add lump charcoal at Least once every 60 minutes.
But still Lots of Great Smoked Q.
(1 WoodChuck Cider every hour plus who knows! how many shots of Whiskey made for one Great 9 hour smoked Turkey!) (Hey, i was smoking low for the ribs! 2nd turkey was done higher and much faster!)
Being a Tech Geek, I had Fantasies of Better!
Control air flow and even heat distribution.
Researching My Better is:
A PBC (Pit Barrel Cooker) & a PitMaster IQ
And a Meater! (My backup to Meater is Loki. [My back up to Loki is an old, but never used 2 probe Maverick])
(PBC just Today said NO as to a PitMaster IQ
And PBC is Not Fond of Lump Charcoal
But, I'm a Tech Geek Nerd Renegade
And doing them Both)
So, that's me.
Once I get back from vacation I'll be
Smoking away
Changing up from Hickory Bark to Hickory Wood.
Probably will be posting Lots of Questions.
Question Right Now!
Tell Me Where To Go!
Forum Wise, for My Renegade Smoking!
(I'm Hungry! [emoji]127860[/emoji][emoji]127866[/emoji])
