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Discussion in 'Roll Call' started by huskerkelly, Oct 27, 2006.

  1. huskerkelly

    huskerkelly Newbie

    I am glad to be here. Awesome cite. I just started smoking and i have smoked twice now. Everything taste good but I have a problem. I am not getting much smoke flavor inside the meat. I have a gas smoker and i smoked my pork at 190 degrees for about 12 to 13 hours. I used hickory wood chips and i even added more chips to the box through the process. I feel like i am not getting alot of smoke from the smoker itself. i even have the vent almost closed all the way. any ideas would be appreciated.
  2. Welcome! I assume you hail from Nebraska?
    What kind of smoker do you have?
    I think 190 is too low. Not that it would have anything to do with smoke.
    Try using chunks of hickory or logs.
    Or stick around here. I have learned a lot already and I'm new here too. Not new to smoking, but new to the forum.
  3. huskerkelly

    huskerkelly Newbie

    My smoker is a Great Outdoors smoky mountain series from menards. i spent 150 bucks on it so i would think it would be half way descent. Right now i am using wood chips from menards. should i be using something bigger.
  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  5. ultramag

    ultramag SMF Events Planning Committee

    Welcome to SMF Kelly!!! You might as well go ahead and check out Jeff's 5-day eCourse along with the links brother meowey passed along. Lot's of good info for the begginner.
  6. ma?tley ca 1/4 e

    ma?tley ca 1/4 e Meat Mopper OTBS Member

    I find using chunks works better in my GOSM. I get lots of good smoke flavor. I usually have all 3 vents on mine about 1/2 open.
  7. I think so. But if you are bound to using chips, I think I would soak them for an hour or longer and wrap them in a ball of foil and poke some holes. That's the only I've ever had any luck with chips.