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I NEED HELP

huskerkelly

Newbie
2
10
Joined Oct 27, 2006
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.
 

gunslinger

Smoking Fanatic
OTBS Member
959
11
Joined Sep 24, 2006
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.
 

huskerkelly

Newbie
2
10
Joined Oct 27, 2006
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.
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
62
Joined Jul 16, 2006

ultramag

SMF Events Planning Committee
2,112
13
Joined Apr 17, 2006
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.
 

ma?tley ca 1/4 e

Meat Mopper
OTBS Member
174
10
Joined Mar 12, 2006
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.
 

gunslinger

Smoking Fanatic
OTBS Member
959
11
Joined Sep 24, 2006
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.
 

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