I NEED HELP

[huskerkelly]

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]

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]

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]

I have a GOSM also. I find that smoking at 225-240 for pork works well. What cut of pork are you dealing with? Check out the pork forum. Members including myself have posted complete descriptions of a typical smoke and included pictures. Here is one I did for baby backs

http://www.smokingmeatforums.com/viewtopic.php?t=2108

Here is a link to pork butts

http://www.smokingmeatforums.com/viewtopic.php?t=1660

Hope these help.

Welcome to SMF!

Take care, have fun, and do good!

Regards,

Meowey

 

[ultramag]

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]

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]

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.