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Discussion in 'Roll Call' started by sherrie, Oct 22, 2015.
Hi everyone. I live in Tn. My husband got me a gas smoker, and I could use some pointers.
Hey Sherrie. Welcome to the site. Congratulations on your new smoker.
There is a sub forum for gas smokers on the site. It may help you to get started.
How lucky are you ?? REAL LUCKY !!!!! ..:welcome1:
Welcome from SC, Sherrie. This is a great site with lots of folks who are eager to share their ideas and tips. All you have to do is ask and keep reading.
Good luck and good smokin', Joe
Hi, sherrie, newbie here, too. My advice would be to start with chickens, nothing fancy, just butterflyed with oil, salt, and pepper. And buy a good thermometer right away.
Thanks for the welcome. I have a char-broil smoker and tried Boston butt the other day. It turned out fine but I had to put water in it every 30 minutes and added hickory chunks every 45 for the whole time is this normal and is there any way to extend this. Here is picture of water and wood pan.
I don't know anything about gas smokers, but if the water is not a specific for your smoker, I wouldn't use it. As for the hickory chunks, their usefulness is probably done after a couple of hours unless you need an extra heavy coating of smoke. And that's my $0.02 worth.
Different strokes different folks depending on how much smoke taste you like I usually only smoke about 2 hours some say after that the smoke is not penetrating the meat anyway and to much smoke can make it bitter depending on the type wood you use. I have a Master Built 40" gas smoker. Been using it about 5 years now.
Good evening and welcome to the forum, from a very nice day here in East Texas, and the best site on the web. Lots of great people with tons of information on just about everything.
the rains coming back lol