Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature currently requires accessing the site using the built-in Safari browser.
Search results
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
I have a 18.5 WSM and continue to have issues with white smoke. The only time a chunk of dry wood will produce a thin blue smoke is when I do chicken at a high temp, all vents fully open. The problem starts when I smoke something like a pork butt or chuckie at around 230-250. For example-...
I get the white smoke no matter what I'm doing. For example, 220-230 minion method, top vent open and bottom say 1/4 open and using hickory chunks purchased from Home Depot with any bark removed. If I start with the hickory chunks buried in the unlit coals, I will almost always get white smoke...
I was just wondering if any of you watch your smokes like I do. It does not matter what I am smoking or how long, I have to pay attention to my smoker because I allways seem to get that awful white smoke at some point. It may start as thin blue but at some point, the white smoke will start...
Well OK then. I think I unsderstand both ways of thinking. Let outside cook to over 140 and insert, no problem. Stick probe in raw meat like a chuckie where the internal temps will get well above the 140 mark, i would again think no problem.
I think I will just wait a bit before inserting...
At what point do I want to insert my temp probe into meat? Is it true that you don't place the probe into the meat until the outside of the meat has had time to cook?
KOS
I have tried ABTs only one time and found that the bacon was over powering since it was allready pre-smoked. Do you guys get your bacon from the butcher or use the store bought that allready has smoke flavor?
hope you are feeling better bigslick. I am itching to get something to smoke but the wind and snow here in western PA has just been rotten.
Looking for the first 40deg day.
KOS
I am now hooked on smoked cheddar. I found a smokehouse near my residence a few weeks ago and purchased a $3.00 chunk of smoked NY sharp and man was it good. I have seen applewood smoked cheddar cheese in the local grocery stores and it costs 3 times as much as what the smokehouse is charging...
Thanks for the help all. I was thinking the same thing MBALLI3011. When reading other posts about how members pack theirs up and put in fridge for 2 weeks, I thought that it was to pick up more flavor.
Decided to try smoking some cheddar cheese on my MES the other day. The method I used was to cold smoke the cheese (not plugged in) and the outside temp was around 50 deg. I lit 1 piece of charcoal and once gray, placed it into a tuna fish can at the bottom of my smoker. I added apple chips...
I have applied my rub and placed the roast into the fridge overnight. My goal here is to do a low and slow smoke say 220 until temp hits 160ish. Foil and spritz with apple cidar until 200. Using my MES, am I going to need water in my drip pan for moisture or not. I will want the bark on the...
They look great. I think my next experiment in my MES is going to be ribs. There is nothing better than looking at and reading posts while snacking on a good piece of beef jerky.
BKOS