Just subscribed

sherrie

Newbie

Original poster

Oct 22, 2015

2

10

• Oct 22, 2015

• #1

Hi everyone. I live in Tn. My husband got me a gas smoker, and I could use some pointers.

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• Oct 22, 2015

• #2

Hey Sherrie.  Welcome to the site.  Congratulations on your new smoker.

There is a sub forum for gas smokers on the site.  It may help you to get started.

http://www.smokingmeatforums.com/f/109/propane-smokers

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Oct 23, 2015

• #3

How lucky are you ?? REAL LUCKY !!!!! ..:welcome1:

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Oct 23, 2015

• #4

Welcome from SC, Sherrie. This is a great site with lots of folks who are eager to share their ideas and tips. All you have to do is ask and keep reading.

Good luck and good smokin', Joe

 

gwschenk

Smoke Blower

Jul 30, 2015

99

14

Sierra Madre, Calif.

• Oct 23, 2015

• #5

Hi, sherrie, newbie here, too. My advice would be to start with chickens, nothing fancy, just butterflyed with oil, salt, and pepper. And buy a good thermometer right away.

 

sherrie

Newbie

Original poster

Thread starter

Oct 22, 2015

2

10

• Oct 26, 2015

• #6

Thanks for the welcome. I have a char-broil smoker and tried Boston butt the other day. It turned out fine but I had to put water in it every 30 minutes and added hickory chunks every 45 for the whole time is this normal and is there any way to extend this. Here is picture of water and wood pan.

 

joe black

Master of the Pit

OTBS Member

Jan 25, 2015

4,535

341

Greenville, SC

• Oct 26, 2015

• #7

I don't know anything about gas smokers, but if the water is not a specific for your smoker, I wouldn't use it. As for the hickory chunks, their usefulness is probably done after a couple of hours unless you need an extra heavy coating of smoke. And that's my $0.02 worth.

 

HalfSmoked

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 11, 2015

12,501

4,443

Maryland Eastern Shore

• Oct 26, 2015

• #8

Different strokes different folks depending on how much smoke taste you like I usually only smoke about 2 hours some say after that the smoke is not penetrating the meat anyway and to much smoke can make it bitter depending on the type wood you use. I have a Master Built 40" gas smoker. Been using it about 5 years now.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• Oct 28, 2015

• #9

  Good evening and welcome to the forum, from a very nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

 

HalfSmoked

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 11, 2015

12,501

4,443

Maryland Eastern Shore

• Oct 29, 2015

• #10

gary s said:

 

  Good evening and welcome to the forum, from a very nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.

Gary

Click to expand...

the rains coming back lol