- Jul 20, 2008
- 29
- 10
I am new to the smoking meats thing. As a matter of fact, I am new to eating meat again. I was a vegetarian for 18 years before I ran into some medical issues that made meat-eating a necessity (and a joy) again.
I'm still mad at all my friends for not forcing me to eat bacon at some point and bring me back to my senses!
I bought a Char-Griller Smokin Pro with a side firebox. I have done ribs, chicken, briskets all with great success in flavor.
I have had some issues with keeping temps consistent. Not quite sure how to maintain a proper fire yet. I start with a chimney of briquets and usually pour them on some unlit coals after they heat up. I then add the wood and work on getting the smoker to temp. Usually takes AWHILE. Is that normal?
Then when I go to add wood, I have been leaving the door to the side firebox open to burn the wood or else I get a lot of white smoke which I understand is bad. Cresote or something. Should I be letting the wood get to full flame and then closing it up or am I doing that all wrong?
(Let me throw in a note, I take criticism real well, so fire away
)
I have tried a variety of wood (logs) including mesquite, peach, apple and pecan. Also hickory chips. I struggle keeping a constant temp. Any help here would be appreciated.
I did a Q-View a couple smokes ago. I lost the pictures in the Great Computer Crash of '08. I think I have some somewhere so I will post them tomorrow.
I'll start here and see where it goes.
I'm still mad at all my friends for not forcing me to eat bacon at some point and bring me back to my senses!
I bought a Char-Griller Smokin Pro with a side firebox. I have done ribs, chicken, briskets all with great success in flavor.
I have had some issues with keeping temps consistent. Not quite sure how to maintain a proper fire yet. I start with a chimney of briquets and usually pour them on some unlit coals after they heat up. I then add the wood and work on getting the smoker to temp. Usually takes AWHILE. Is that normal?
Then when I go to add wood, I have been leaving the door to the side firebox open to burn the wood or else I get a lot of white smoke which I understand is bad. Cresote or something. Should I be letting the wood get to full flame and then closing it up or am I doing that all wrong?
(Let me throw in a note, I take criticism real well, so fire away
I have tried a variety of wood (logs) including mesquite, peach, apple and pecan. Also hickory chips. I struggle keeping a constant temp. Any help here would be appreciated.
I did a Q-View a couple smokes ago. I lost the pictures in the Great Computer Crash of '08. I think I have some somewhere so I will post them tomorrow.
I'll start here and see where it goes.