Newbie ...Smoking Away in Grand Prairie Texas

[T-bone Tom]

Literally smoking away...it is 111 degrees in my backyard right now. A newbie to the forum but bought Jeff's book a year ago when I got my Pecos grill from Academy. Have a good stack of wood in the yard as our company tree guy keeps me stocked too well. Oak, Mesquite, and Pecan on hand with a a few big bags of Hickory. I plan to read thru the forums tonight because i think for the last year I have been wrong on my use of the Pecos grill. I think I am over-smoking the meats. I always thought you use all wood and keep a white smoke coming during the cooking process. A friend of mine who I now find out is a 20 year backyard smoker tells me he starts with a basket of charcoal for heat and only blows smoke for a few hours. So...anyway I am gonna dig thru the forums for some pointers.
So Thanks for any help given and look forward to reading the forums.

 

[gmc2003]

Welcome to the site. Glad you joined. There are plenty of stick burners on board that will be more then willing to help.

Chris

 

[Rings Я Us]

Welcome into the chat part of the forum.

You'll have a bunch of good stuff here for reading and asking about.. no doubt!

Good luck with that nice smoker. Be safe!

That s guy has good mods done on his.
Some people use the fire box cooking grate as the charcoal grate. It keeps more air under the fire.

 

[jim2]

Literally smoking away...it is 111 degrees in my backyard right now. A newbie to the forum but bought Jeff's book a year ago when I got my Pecos grill from Academy. Have a good stack of wood in the yard as our company tree guy keeps me stocked too well. Oak, Mesquite, and Pecan on hand with a a few big bags of Hickory. I plan to read thru the forums tonight because i think for the last year I have been wrong on my use of the Pecos grill. I think I am over-smoking the meats. I always thought you use all wood and keep a white smoke coming during the cooking process. A friend of mine who I now find out is a 20 year backyard smoker tells me he starts with a basket of charcoal for heat and only blows smoke for a few hours. So...anyway I am gonna dig thru the forums for some pointers.
So Thanks for any help given and look forward to reading the forums.

 

[jim2]

From a fellow newbie,
You may want to read Aaron Franklin's book. If you aren't familiar with Aaron, be sure to look him up on the internet.
According to Aaron, we should be looking for thin smoke, almost invisible with a slight blue tint. White smoke is a negative. People often think the meat has been over smoked when actually it was Cooked with the wrong kind of smoke.
Best of luck.
Jim

 

[SmokinAl]

Welcome aboard!
Glad to have you with us!
Al

 

[SmokinLogs]

Welcome to SMF from Indiana! Glad to have another stick burner in the group!