New to SMF but not new to Smoking.

Discussion in 'Roll Call' started by grahd, Sep 4, 2009.

  1. grahd

    grahd Fire Starter

    Hello, I am Dave, not new to smoking, have a gas one and I wanted help and tips to do it the 'REAL' way. Plus I don't like the heavy carbon that I get when I use the gas smoker.

    Glad to be here, and look forward to good times and more.
  2. fishawn

    fishawn Smoking Fanatic

    Welcome, there is lots of knowledge & help here.
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Hello Dave, and welcome to the SMF.
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    First off welcome to SMF dave. You'll like it here cause there are alot of good folks here and some really good recipes too.
  5. planeguy

    planeguy Smoke Blower

    Welcome to SMF!!!
  6. rivet

    rivet Master of the Pit OTBS Member

    Hello, and welcome to the SMF, a great place to be part of!
  7. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF. Glad you joined us.
  8. Welcome to SMF!! I’m so happy you decided to join us.


  9. gnubee

    gnubee Master of the Pit OTBS Member SMF Premier Member

    Welcome grahd this is the place to come for information all right. Lots of friendly people here to guide you on your way.

    You mentioned heavy carbon from a gas smoker. If you are talking about sooty black buildup on the smoker and even on the the meat that can mean that your gas/air mix in your burner is incorrect. The propane flame should be steady blue with little or no yellow flecks in it. If you have steady orange or yellow flames then that is definitely where your carbon is coming from. To correct that condition is quite easy. You have to adjust the air intake sleeve on the burner making it either more open or more closed. Your owners manual should have a diagram and explanation of the adjustments needed.

    If you are talking burnt on black on the surface of the meat thats just cooking at too high a temperature.

    Burning too green a wood can also cause a bit of creosote buildup gives the meat bitter and can be dangerous to your health.

    In the propane smoker forum there are lots of modifications that can be done to enhance the preformance of quite a few different models of propane smokers.

    In any case there are plenty of smarter people than I on here who will be able to guide you through any problem or fix that you need to produce some awesome Q .

    We love Qview ( pictures of your BBQ smokes ) so get that camera out and take lots of pictures.

    Also take Jeff's 5 day free ecourse on smoking meat as a good base of knowlege and you will be well on your way.

    Link to the 5 day free course.

    You want your smoke to be thin blue smoke not billowing white smoke.

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