- Dec 16, 2012
- 8
- 10
Hi everyone new to the site, ok where do I begin????? I have been grilling for a little over a year now and so I think im pretty good at it by now or have gotten the hang of it but recently bought a "Masterbuilt Offset Smoker"......... umm... lets begin the first time I tried smoking the meat "CHICKEN" came out tasting like wood/bitter I been talking to people on youtube as well but have had many feedback but everymethod of smoking told to me has been different that I really dont know which one to take or how to smoke, also the second time I smoked it was 60 degrees outside and could not get the temperature above 150 degrees but when it was warm outside it wouldnt go above 225 it is very hard to keep it above that like it just wont go above that temperature so if anybody can help me on why it wont go up and how to get the temperature higher would be great and also how do I smoke meat other than yeah add wood and charcoal like I know that already but I need specific details how to keep the temperature above 225 how much wood to add for how long and after finish using wood is it just charcoal or what so please any help would be much appreciated.
