Fresh Smoke in Houston

Discussion in 'Roll Call' started by texrenman, Aug 12, 2012.

  1. texrenman

    texrenman Newbie

    Hello and Thank you all for being here. I have already learner so much just from reading the forum. After much research ( a lot of it right here) I decided on the Master Forge Double Door Propane Smoker as being the best benefit for the price. I installed a graphite impregnated fiberglass rope gasket around both doors after assembly and allowed to cure for 24 hours before beginning my seasoning process yesterday afternoon.

    To start I fired it up completely empty and held it a little over 300 for about three hours to take care of any leftovers manufacturing residues. Then I loaded up the woodbox with pecan, hickory,and apple chucks and a few handfuls of mesquite chips that I had soaked for about 20 minutes. There is no bare metal on this unit so I did not bother with any oil. As expected the stock thermometer is purely decorative. It was over 120*F low during initial burn in as compared to my new ET-732 (Thank you for that suggestion too!).

    Now for some fun! Burner lit, regulator at about 1/3, top and bottom vents open. I could smell smoke by minute 15 and temp was going up above 200 quickly so I foaled the regulator back to its lowest setting and closed the bottom vents. Temp stabilized at 250 and stayed there for the next 45 minutes. At hour one I started getting thin smoke out the top vent and temp started climbing to 260 so I opened the bottom vent on the lee side. Temp dropped to 234 - 241 and stayed there for the next 2.5 hours. I think I achieved TBS! For most of that time with occasional wisps of slightly thicker white smoke.

    All in all I was very pleased and today I am going to try a few chickens with apple and mesquite. Wish me luck and ill post pica later.

  2. s2k9k

    s2k9k AMNPS Test Group

    Hi Stephan! [​IMG]to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

    Would you do us a favor and update your profile to include your location, Thanks!

    You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

    Here's a tip, don't soak your wood and you will get smoke a lot sooner instead of waiting an hour for it.
  3. texrenman

    texrenman Newbie

    Thanks for the tip Dave.

    Meat is on and temp is rising! :)
    Last edited: Aug 12, 2012
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Hello Stephan  and [​IMG]to SMF - glad to have you here 
  5. Hello Stephan and welcome to SMF!
  6. texrenman

    texrenman Newbie

    Thanks Scarbelly & Alessia. My chickens turned out fantastic on Sunday... there is only 1 out of three left and lots of happy faces at my house/job so I did a few things right. :)

    Entire smoke took 8 hours for three 5+# birds at 235 on my bottom thermo. I learned a few things about my smoker too... like a 60* temp gradient between the top and bottom of my smoker. However, all 3 birds stayed within about 7* IT of each other and that gradient shrank to half by the end of the smoke. Is that normal?

    The best poultry brine I have found yet...
    4 gallons cold water
    2 cups kosher salt
    2 cups brown sugar
    Several sprigs fresh bruised rosemary and thyme
    4/ea lemons and oranges quartered

    Soak for 12 to 24 hours... The longer the better.

    Trying to decide what I'm going to smoke this weekend!
  7. texrenman

    texrenman Newbie

    A few pics tonight if I can figure out how to upload them.
  8. texrenman

    texrenman Newbie

  9. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    Them birds looks great :drool
    by the way :welcome1:
  10. Yardbird looks great! Nice job!
  11. schmedleyp

    schmedleyp Meat Mopper

    welcome TexRenMan to the forum, I,m new here too. Nice smoker

Share This Page