NEED HELP WITH SMOKING MEAT!!!!!!!

[buffguy310]

I need step by step directions in other words specific details in how to smoke meat with my offset smoker!!!!! not put wood in and smoke at no less than 225 degrees no not that!

ive tried looking at several forums and just cant find my answer so any advice would be appreciated!!!!! Here is my story the first time i tried it it tasted like wood/bitter second time it was cold outside and couldnt get the temperature above 150 degrees idk why? and i have a masterbuilt offset smoker and I use lump charcoal, also why was i getting heave thich white smoke? and how to get the blue mist smoke? so i need specific details on how to smoke meat for how long to put wood how often and do I just use charcoal after I finished using wood?

 

[pineywoods]

While I don't have your exact smoker maybe we can start with some basic info before others jump in. You are using lump charcoal for the heat and pieces of wood for the flavor? If your getting white billowing smoke that is a good sign of too much wood usually

 

[sqwib]

For the temp issue. Start with testings your thermos for accuracy.
Check thermo placement, best placement is at grate level.
Next I would look into modifications for your smoker.

Check for proper airflow, start with all your intake vents and stack full open.
Make sure you are getting airflow underneath the lump
Try burning wood in place of lump.
If you use lump and add wood, use less as piney points out, there are a ton of ways to achieve tbs. Just do a search on Thin blue smoke.
I see in your post that you looked in several forums, did you try the SEARCH feature on this forum?

 

[bmudd14474]

Do you have pictures you can post so we know what your wokring with and can give you better help.

 

[rickw]

Your heavy white smoke and bitter taste in the meat is from your fuel not being combusted properly. A better explanation on your set up would help a lot. 

 

[ribwizzard]

Rick is correct. So is SQWIB,

Always have exhaust vent completely open. And always start with intake vent completely open. Get your fire burning good and hot in that firebox, does not matter if your using charcoal or wood, you need that fire to burn good, not smolder. If you cant get it to stoke up, leave the firebox lid open and use a fan or a leaf blower or even a hair dryer until that fire is burning good.

Only then , after that fire is burning good, you close the lid on the firebox and watch your temp on the cooking chamber. It should rise quickly (I let mine get to about 400) before starting to close the intake vent slowly until you get the temp down to where you want it. You should have clean smoke by the time you do this.

If not, you might be building too big a fire and trying to smother it too much,  usually if you have too small a fire, white smoke is not an issue.

Give it a try and give us some feedback , too many experienced people here ready to help for you not to have it right soon.

 

[chef jimmyj]

It is kind of a bad time of year but pics of the interior of the smoker and how you set up your fire will go a long way. Until then, take a look at the Minion Method of building a fire. The article uses a different smoker but the theory is the same. Good air flow all around the fire. The first pic is the setup I started with using Chips and a disposable pan with 3/4" hole in bottom and sides every 2-3". The second is much better and used wood Chunks. The last pic is your goal, Thin Blue Smoke TBS...JJ

http://www.smokingmeatforums.com/t/85924/the-minion-method-explained-w-tutorial

 

[buffguy310]

umm... no I dont have pictures but hopefully this weekend I may try smoking chicken and ill show you pictures step by step of what is going on and what I do and my setup.

 

[buffguy310]

Thanks I have tried that just the heavy white smoke is the problem and keeping up the temperature but as I will try to take pictures of everything from start to finish and try getting some feedback there.

 

[buffguy310]

For the temp issue. Start with testings your thermos for accuracy.
Check thermo placement, best placement is at grate level.
Next I would look into modifications for your smoker.
Check for proper airflow, start with all your intake vents and stack full open.
Make sure you are getting airflow underneath the lump
Try burning wood in place of lump.
If you use lump and add wood, use less as piney points out, there are a ton of ways to achieve tbs. Just do a search on Thin blue smoke.
I see in your post that you looked in several forums, did you try the SEARCH feature on this forum?

alright thanks like i told a few other people who i replied to ill try getting pictures and show everybody my setup from start to finish.

 

[beefmeister]

looking at Masterbilt Offsets on the 'net, it looks to be a fairly small fire box. Perhaps using smaller, shorter splits would help with any incomplete combustion problems....just a thought.

one thing's for sure.... there are some great b'quers on this site. You should receive some great advice.

 

[buffguy310]

looking at Masterbilt Offsets on the 'net, it looks to be a fairly small fire box. Perhaps using smaller, shorter splits would help with any incomplete combustion problems....just a thought.

one thing's for sure.... there are some great b'quers on this site. You should receive some great advice.

I dont have the measurements exactly to tell you how wide but unfornately I have to buy my wood I live in California so dont know any places where I could cut wood/fruit wood.

 

[gotarace]

Buff also make sure your wood is well seasoned {AKA dry}...A smothering green piece of wood can cause your bitter..heavy white smoke problems.

 

[a-ok pressure]

That is why I went with a propane smoker. To avoid all those problems

 

[buffguy310]

That is why I went with a propane smoker. To avoid all those problems

Buff also make sure your wood is well seasoned {AKA dry}...A smothering green piece of wood can cause your bitter..heavy white smoke problems.

I will actually try to do a video on youtube and put a link for you guys to see then you can tell me what you think and correct any mistakes i may be doing.