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  1. jaded

    1st propane smoke - immediate problem!

    Thanks for the replies.  The chips were weighted under water for about an hour and are turning to ash. I had some chunks so I started soaking them about an hour ago and added two about 30 min ago. I've had TBS for as long as the chips survived. I'm disliking the wood chip pan as manufactured...
  2. jaded

    1st propane smoke - immediate problem!

    Ok, using the Masterbuilt propane smoker for the first time. Seasoned it yesterday and found that the soaked wood chips burn up in less than 10 minutes on low heat.  Is this normal?  If so I supsect a 55 gal barrel of chips would be needed for a pork shoulder.  Something must be wrong here. ...
  3. jaded

    Need help with finishing a small pork center cut loin- doing it now

    Thanks again IH.  I pulled and rested it, and we just finished eating.  It definitely tasted great!  This is the first piece of meat I've been successful with. Next will be the butt, ribs and chicken.  If those come out like this, I'll be hooked for life. I appreciate your help.  Yes!!  It was...
  4. jaded

    Need help with finishing a small pork center cut loin- doing it now

    Thanks.  Will it pull?
  5. jaded

    Need help with finishing a small pork center cut loin- doing it now

    Still learning.  Put 1/2 of a center cut loin (about 3#) in the smoker about 3 hrs ago, keeping the temp at 225. Since its small, and most pork instructions I've found so far address pork butt, I need some help.  Internal temp now at 145, and I just wrapped it in foil and put it back in the...
  6. jaded

    Re-starting from scratch

    The final results are in:  It's juicy and delicious!  The skin is perfectly browned and crispy.  The thermometer must not've been in the right spot because although it read 165 degrees, there are some pink areas that I'm not comfortable serving to the family, so I cut it in pieces and it's in...
  7. jaded

    Re-starting from scratch

    Well the bird is on the smoker now.  I'm having trouble keeping the temps below 300, even though I have just a very small amount of lump coal, a piece of apple wood on the side of the coals so it doesn't ignite, have a water pan inside nearest the heat and keep putting ice cubes in it to cool...
  8. jaded

    Re-starting from scratch

    Thanks fellas. I just can't fathom another wasted chunk of meat so I hope this goes well.
  9. jaded

    Re-starting from scratch

    Hi all.  Tomorrow I want to retry using my smoker again. Several months back I posted about all foods tasting like creosote and chemicals due to not knowing how to properly use it.  Several weeks ago we power washed it and I want to start over with a whole smoked chicken (cheap meat this time so...
  10. jaded

    What's wrong with my smoker???

    And the results are........terrible!  The chemical taste was so strong the ribs weren't fit to eat.  Another load tossed in the trash. Before I try smoking anything else I'll scrape and pressure wash the smoker to bring it back to almost new condition.  Bummer.  Thanks to everyone who tried to...
  11. jaded

    What's wrong with my smoker???

    Verrrry funny Pineywoods. "Hello, Dominos?" Yeah, my fingers are crossed... Thanks everyone for being so helpful. I'll let you know how bad it turned out later on.
  12. jaded

    What's wrong with my smoker???

    TBS as you guys call it! Temp is down to 275, and the intake is closed for awhile.
  13. jaded

    What's wrong with my smoker???

    Would it do any good to foil pack the meat on there now to reduce any damage done? The ribs have been on the smoker 2 hours so far.
  14. jaded

    What's wrong with my smoker???

    Glad I asked! The instruction book states to almost close down the stack and damper it down from the intake to control the temps. The intake on the firebox is only open about 3/4 of an inch and the stack is now nearly wide open, but the temp has risen to 300 already. I'll take out some of the...
  15. jaded

    What's wrong with my smoker???

    Thanks for pointing me in the right directions guys. My smoker is a charbroil with an offset firebox. The thermometer is registering between 225-250 and it seems to be accurate as I tested it against another one we had. The smoke coming out the stack is usually white, but right now has a...
  16. jaded

    New member from Cincinnati

    Hey all. I'm a new member here and may have lots of questions. The smoker we have is a horizontal CharBroil smoker with an offset firebox. While I've been trying to do some smoking for a couple years, it appears I'm still in the just learning stage. Looking forward to pulling from the...
  17. jaded

    What's wrong with my smoker???

    No matter whether I smoke chicken, pork, beef, whatever, it always has a chemical taste, similar to charcoal starting fluid but I NEVER use that stuff! Right now I have a couple slabs of pork ribs smoking to try again. I start the fire with a couple pieces of newspaper with twigs, then...
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