Help me with my smoker and my event PLEASE!!!!

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stevie-d

Newbie
Original poster
Jun 25, 2011
2
10
Alright, thanks for coming by and trying to help me. I build a smoker this week. I buried a trash can to the lid and placed a breather pipe coming out on one side of the can and then up for air to feed the fire and a stove pipe out of the other side of the can and then a 90 and then more stove pipe up into the bottom of a metal box I built with a door on hinges and a grate for the meat to sit on and a vent with a butterfly on the top. Now I have a week before my event so I lit it today to see what temp I could get it to and I couldn't get it over 175. I even took a battery operated air pump and blew it down the breather pipe for 30 min and still only could get the box to 150-175 or so. Any time I have ever smoked on my other smoker I always cook at 225. I am going to cut up a wild pig approx 50 lbs and smoke it for a party next weekend. What do I do to get the heat up or do I even need to? I was using some oak I had laying around for the fire.I also need to know what temp is best and for how long. I have never smoked that much meat or that many varieties at once. Also is there anything I can do to make sure it isn't over smoked? I have a buddy once that smoked a pig for a long time and it tasted like shit because it was just wayyyy to smokey. Thanks for any help you can give me and I will take as much info as I can get. Thanks again.
 
What kind of Trash Can are you talking about, I hope you didn't use a Galvanized one...

Read These about using Galvanized Metal: http://www.smokingmeatforums.com/wiki/galvanized

If you could post some pics of your setup someone will be able to help you...

also,

 

Welcome to SMF, Glad to have you with us.


This is the place to learn, lots of good info and helpful friendly Members.
 

Many of our members have years of experience in smoking meat.  They are more than happy helping Newbies learn the art.
 

We have members who cure there own Bacon, Hams, Jerky, Snack Sticks, Make Their own Sausage, etc. if you want to learn,
this is the place. 
 

Don't be afraid to ask questions of them and follow their advice. You won't be sorry, you will be making great Q in no time at all...

Just remember, when curing your own meats follow the instructions included with the cure to the letter, this is not something to experiment with.  


Never use more cure no mater if it is Tender Quick or Cure #1 or Cure #2 than the manufacturer says to use, this can be very dangerous.
 


Tender Quick and Cure#1 or Cure #2 are not interchangeable, neither Cure #1 interchangeable with Cure #2 or vise versa
 


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You dont need a trash can, you can use cinder block and make a pit, someone more experienced will come along and help you out. 
 
Its was galvinized but I am digging it up and going to put a 55 gallon drum in instead. Thaks for the help, what about the heat any idea why I am losing heat?
 
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