New Smoker from Texas

[mordecai]

Hello Everyone,

I've been an avid reader of this forum for a couple of years. Thought I would go ahead and register finally.

I've been smoking for about 3 or 4 years now. I'm still quite the amateur  at it. I do really enjoy it and I find cooking in general to be very relaxing. I'm from North Texas area just about an hour from the OK border.

I have one smoking unit which is an offset upright smoker I got at Academy sports 4 years ago. I think it's called a Bandera brand or something. Pretty heavy duty. I was so bad at smoking at first I thought it was my smoker. I hated the thing and almost bought a new one 2 years ago. Now that I've been getting a little better I absolutely love my offset smoker. The size, temp control, etc. It's an awesome smoker. I can clearly say it was the operator that was having the issue! It has taken me a bit of time to actually learn my smoker and get good meats off it. I'm still learning in fact.

I primarily smoke baby-back ribs, pork butts, sausage, and whole chickens. I've tried brisket a few times but it never turns out how I want.

Funny story, my first time ever smoking I obviously didn't know anything. I thought the idea was to generate as much smoke as possible. And I mean AS MUCH AS POSSIBLE. It was pure white smoke. I kept this going for 3-4 hours. When the ribs were done they were pretty much coal black. I had one bite and they were so absolutely bitter. Just gross. Doing some research brought me to this forum and I saw the picture of the correct way to smoke. You want the smoke to be hot and blue colored. Not white. lol After I figured that out my stuff started turning out better. That was around 3 or 4 years ago now.

Cheers.

 

[gary s]

[h3]

Hello fellow Texan and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.  Nothing better than experience, to prefect your smoking. I say this almost daily, "get to know your smoker" You can turn out great BBQ on just about any kind of smoker. Some are easier to control than others. You learned about too much smoke, so you already got that covered, also make sure your wood is seasoned properly, green wood imparts a bitter taste. Anyway, you will get a bunch of help, ideas, and input here. [/h3][h1]  [/h1][h1]Gary[/h1]

 

[disco]

Welcome from Canada

I'm glad you've decided to join the forum and look forward to your posts.

Disco

 

[mordecai]

 [h3]

Hello fellow Texan and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.  Nothing better than experience, to prefect your smoking. I say this almost daily, "get to know your smoker" You can turn out great BBQ on just about any kind of smoker. Some are easier to control than others. You learned about too much smoke, so you already got that covered, also make sure your wood is seasoned properly, green wood imparts a bitter taste. Anyway, you will get a bunch of help, ideas, and input here. [/h3][h1]  [/h1][h1]Gary[/h1]

 
Welcome from Canada

I'm glad you've decided to join the forum and look forward to your posts.

Disco

Thanks!

I use lump charcoal mostly. And I use Hickory and Apple wood that's been completely dried for smoke. Sometimes peach wood if I can find it. Not a big fan of Mesquite.

It was a learning experience that first day for sure! So glad someone here had the picture on the right and wrong way to smoke!

 

[gary s]

I don't use much mesquite, sometimes mixed with oak, but sparingly mesquite is pretty strong, a little goes a long way, I am using hickory and pecan now because that's what is available, I like peach, (maybe before long I'll make a run up around Pittsburg (Texas)( for those not from around here ) Peach country, and see if I cant score some peach wood. I had a local guy who had a tree service (Right down the road from me) that always had a good supply of almost any wood you were looking for, but he passed away last year. 

Gary

 

[seenred]

Hello Mordecai, and welcome!  That's a funny story because it's true...we have all learned from similar disasters at one time or another.  I'll be looking forward to your input around here, and just ask when you need anything...someone will surely have the answer.

Happy Smoking!

Red

 

[mordecai]

I have a butcher I sometimes go to by my office. He must have 10-15 different types of wood available. Pecan, Maple, Peach, Appricot, Cherry, and a bunch of woods I wasn't familiar with. Mostly fruit woods. When I go there I'll get a handful of a couple different types.

 

[Rafter H BBQ]

Welcome, great story on the first smoke, boy have we all had one of those smokes ! LOL. See ya around the forum.