nebie help

[nordo0]

 Hi, just got a maserbuilt extra wide gas smoker. Should I be smoking at 225 or 250. seems to be alot of debate. When I start the smoker I get good smoke for a while then the smoke gets very light evan though the chunks are still good. Is this normal. I also get condensation leaking ouy of the door. Is this normal.

  Thanks, nordo0

 

[fpnmf]

Welcome..

This site has tons of info.

I suggest you spend some time reading all the different forums and the WIKIs.

Ask questions and use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse

      Make bacon the easy way!!

http://www.smokingmeatforums.com/forum/thread/109368/more-easy-made-bacon-with-q-view#post_666451

http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf

 

[nordo0]

Thanks for the info

 

[mballi3011]

First off welcome to SMF there Nordo. You'll really like this place for there are a bunch of really good folks here that would just love to help you with just about anything to do with smoking meat. Then if you have any questions you just post them here or yu can try in chat for a faster answer. If you are really new to all of this I would recommend that you look up and take the e-course. It is free and it will also give you the basics on smoking. So with all that said now go and get something to smoke.

Welcome To Your New Addiction

 

[SmokinAl]

Welcome to SMF Nordo! Glad to have you with us!

Would you please update your profile info to include your location, then go on over to roll call & introduce yourself so all of us can give you a proper SMF welcome. Thank-you.

 

[africanmeat]

 

[nordo0]

  OMG.

  Thanks for everyones input. First real smoke this weekend turned out great.

  I had so much room in my masterbuilt XL I got carried away.

1 slab of pork ribs, 1 slab of beef ribs, 1 pork loin, 1 2 lb salmon filet and a 7 lb chicken.

   A little tricky with so many different foods that require different treatment in the smoker but all turned out great.

    My company was more the pleased and unbuckling there belt by nights end. sorry no pictures, I have to figure that one out.

   Len