BCP3006
Fire Starter
- May 30, 2022
- 52
- 5
Hey Doug welcome from The lone Star State. I have been using offset smokers for the last 35 years and started from the ground up. I lived in Titusville Pennsylvania that's about 40 miles south of lake Erie. That's the city where Colonel Drake drilled the first oil well and when I was in high school I worked at the colonel Drake hotel washing dishes.
From there I join the Navy and became an electrician.
From there I moved to Texas looking for better work and got hooked on offset smokers. Thought I'd like to try something different so I ended up buying a pit boss pro series four vertical pellet smoker and I couldn't create blue smoke to save my life out of that thing. Any pills that looks like wood never did give me any blue smoke no matter if the smoker was clean or if it was dirty so after about 120-150 bucks of trying this pillar than that pellet I picked up one bag I saw laying on the shelf at Walmart and it said pit boss charcoal blend pellets so that was the end of smoking season for buying pellets at the store so I brought it home through some pellets in the hopper one really expecting anything and it came outside and I always look over at the smoker when I go out of the house just out of habit maybe hoping it's still there when I come back out anyway I couldn't believe my eyes. All I saw was thin blue smoke churning out of the smoker.. heck I didn't do anything different but there was along with that big smile on my face. I had a couple racks of ribs on the smoker and I looked beautiful and had a good red smoke ring on them if there was no good smoke flavor on the meat. Yes I have water in the water pan and I smoked them at 130° and it was turning out blue smoke like you wouldn't believe, but there was no smoke flavor on the meat. I smoke them for 5 hours at that lowest temperature.
I took a hygrometer and put it in the container that I was storing my pellets in that tube was air air tight. A couple days later I came back and looked at the meter and it said moisture content was 41% and still creating blue smoke. Maybe if the moisture content was lower the flavor might have been different but I know if you tried to create more blue smoke that wouldn't add any more flavor to the meat because even blue smoke you can barely see is enough to give you that deep down wood Smoky flavor.
I have an accountant friend that lives in Dallas and he works in one of those tall buildings full of accountants and I gave him some of the ribs I had on and offset smoker and he brought them to work then heated them up in the break room in the microwave then all of a sudden the atmosphere changed into break room people were moving fast look like they were looking for something and he my friend heard them talking about where that where that barbecue smell coming from my buddy just sat there and kind of chuckled to himself and finally they veered in on him and he says we have never ever in our entire life smelled rib that ever smelled like that in our entire lives. You just proceeded to tell them that his buddy gave him some that he keep that he made on a cheap smoker from Walmart.so we sat there and ate every last rib and didn't give anybody any LOL...
I'm about to trust something drastic and put three or four bottles of cherry extract flavoring in the water pan and let that mingle around my next rack of ribs and see if that would impart some added flavor.. it's like Elvis has left the building and he took all the flavor with him.
I've been watching gurus on YouTube using pellet smokers and bragging about the flavor and the smoke Ring well I can get the smoke ring but where is he getting the flavor? They might be doing something behind the scene that gear is of these videos can't see like getting these pills delivered straight from the manufacturing plant right out of the pellet maker, bagged up and rushed
From there I join the Navy and became an electrician.
From there I moved to Texas looking for better work and got hooked on offset smokers. Thought I'd like to try something different so I ended up buying a pit boss pro series four vertical pellet smoker and I couldn't create blue smoke to save my life out of that thing. Any pills that looks like wood never did give me any blue smoke no matter if the smoker was clean or if it was dirty so after about 120-150 bucks of trying this pillar than that pellet I picked up one bag I saw laying on the shelf at Walmart and it said pit boss charcoal blend pellets so that was the end of smoking season for buying pellets at the store so I brought it home through some pellets in the hopper one really expecting anything and it came outside and I always look over at the smoker when I go out of the house just out of habit maybe hoping it's still there when I come back out anyway I couldn't believe my eyes. All I saw was thin blue smoke churning out of the smoker.. heck I didn't do anything different but there was along with that big smile on my face. I had a couple racks of ribs on the smoker and I looked beautiful and had a good red smoke ring on them if there was no good smoke flavor on the meat. Yes I have water in the water pan and I smoked them at 130° and it was turning out blue smoke like you wouldn't believe, but there was no smoke flavor on the meat. I smoke them for 5 hours at that lowest temperature.
I took a hygrometer and put it in the container that I was storing my pellets in that tube was air air tight. A couple days later I came back and looked at the meter and it said moisture content was 41% and still creating blue smoke. Maybe if the moisture content was lower the flavor might have been different but I know if you tried to create more blue smoke that wouldn't add any more flavor to the meat because even blue smoke you can barely see is enough to give you that deep down wood Smoky flavor.
I have an accountant friend that lives in Dallas and he works in one of those tall buildings full of accountants and I gave him some of the ribs I had on and offset smoker and he brought them to work then heated them up in the break room in the microwave then all of a sudden the atmosphere changed into break room people were moving fast look like they were looking for something and he my friend heard them talking about where that where that barbecue smell coming from my buddy just sat there and kind of chuckled to himself and finally they veered in on him and he says we have never ever in our entire life smelled rib that ever smelled like that in our entire lives. You just proceeded to tell them that his buddy gave him some that he keep that he made on a cheap smoker from Walmart.so we sat there and ate every last rib and didn't give anybody any LOL...
I'm about to trust something drastic and put three or four bottles of cherry extract flavoring in the water pan and let that mingle around my next rack of ribs and see if that would impart some added flavor.. it's like Elvis has left the building and he took all the flavor with him.
I've been watching gurus on YouTube using pellet smokers and bragging about the flavor and the smoke Ring well I can get the smoke ring but where is he getting the flavor? They might be doing something behind the scene that gear is of these videos can't see like getting these pills delivered straight from the manufacturing plant right out of the pellet maker, bagged up and rushed
