First Timer

Discussion in 'Roll Call' started by rustyreel, Jan 2, 2008.

  1. Hello Everyone

    I,m a rookie to this sport. I received a Smoke Hollow elec. smoker for Xmas. Never have smoked before. [​IMG]Meats that is.[​IMG] After seasoning the smoker I put some chips in to see how long it would take to start smoking. No smoke!
    I had internal temps of 350degrees on 2 thermometers. I've come to the conclusion that the pan is not close enough to the heat source. Is it ok to place the pan directly on the element? Seems to be the only way to get decent smoke. Using dry chips not chunks. Doesn't seem right to have to modify it that much in order for it to smoke. Any suggestions?

    Rusty Reel
     
  2. garyt

    garyt Smoking Fanatic

    Sport? I think of it as lifelong journey for the perfect meal which I am sure I will never have because you can always do better. I never used an electric smoker so I cant be too much help but I am sure someone will be along shortly. Welcome to SMF.
     
  3. garyt

    garyt Smoking Fanatic

    I have learned that on some smokers the chip pan can take what some have called forever and a half to start to smoke, many use a cut down coffee can so it fits under the rack, the metal is much thinner and the smoke will start sooner. Also sand in the water pan instead of water can help in cold weather to keep temperatures more even during the smoke
     
  4. garyt

    garyt Smoking Fanatic

    I forgot to ask, did you season your smoker before you used it for the first time!
    Dont trust the temperature on the smoker with the thermomter that came with it they are not all that accurate. Double check with another, some are off as much as 50 digrees
     
  5. triple b

    triple b Smoking Fanatic OTBS Member

    Welcome to SMF!
    It is always recomended to season a smoker first.
    Check out the post under electric smokers.
    Someone should be along soon to help you.
    Don't forget to sign up for Jeff's free 5 day ecourse.
    Good luck![​IMG]
     
  6. Gary

    I seasoned it as soon as I assembled it. I also had my oven thermometer as well as the one on the door. They both were consistent.
     
  7. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Keep asking those questions, the friendly folk here will keep answering!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  8. garyt

    garyt Smoking Fanatic

    Then it sounds like you just have to wait for the chip pan too get hot enough, I wish I had more for you but like I said I have never used an electric smoker, but someone will be right here to help. with 6000 plus members at SMF it usually dosn't take long.

    Good luck Gary
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the forum Rusty![​IMG]
     
  10. teacup13

    teacup13 Master of the Pit OTBS Member

    welcome to SMF from Flint

    glad you found us, if you have anymore ?'s please dont hesitate to ask...
     
  11. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Welcome to the site! Hope you find it as useful as I have. The learning never stops.
     
  12. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place to be. Sorry, I do not have any experiance with elec smokers.
     
  13. bigal

    bigal Smoking Fanatic OTBS Member

    Welcome to SMF! Your gonna love what comes outta your smoker! [​IMG]
     
  14. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF
     
  15. chadpole

    chadpole Smoking Fanatic OTBS Member

    Rustyreel, Welcome to the SMF! You will learn alot of info on this site from the great people we have here. One question about your smoker ....is it an ECB looking smoker? Or is it a GOSM looking smoker? I usually put my chip pan on top of the electric element to get smoke. On my ECB I use a cut down coffee can or a large soup can filled with chips. I put aluminum
    foil over the top and poke (2) small holes in the alum. to get smoke without flare ups. I try and wait until the white billowey smoke has disapated before I put on my meat to avoid the creosote taste. Just my .02 worth.......hope this helps
     
  16. It's a GOSM looking smoker
     

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