Newbie from Wisconsin

[jverdin]

Hi, everyone. I've been reading the site for sometime now. I have a Chargriller Smoker Pro. I'm very new to this whole thing. The smoke was lifted from my eyes (you might say

) While in memphis at a customer in march. Since then I've become addicted to smoking. I've smoked Brisket and chicken thus far. However, my labor day plans are to tackle some pork shoulder. I could really use some help on soaking wood.

 

[gypsyseagod]

welcome to smf bro- my(prolly our) advise- if ya got a sfb(thats an offset)-ya got a chargriller-no sense soaking wood- cause in wisconsin(or anywhere else) if ya buy wood cured up- it won't soak & yer just wasting energy trying. just add a few chunks here & there & keep the smoke thin & blue & it will all work out great for you . cured wood won't take moisture on a soak... low & slow & thin blue smoke- you don't have to see it to get the smoke in- if yer burning wood- yer getting smoke flavor. any seconds here my otbs brothers ???

 

[jverdin]

This might sound stupid but even google couldn't anwser it for me, what is knight of the order? Wood here in Wisconsin is hard to find. I dont think smoking is very big. So, I've been using like 2 Oak 1/4 logs positioned on in the back and front of the SFB. Then a layer of charcoal in the middle and my hickory chunks and Apple chips on top of that. What I found out is that the oak quarters last a very long time and keep a good amount of heat going and then stacking the midle makes it very easy to keep the fire hot. Is this a good strategy to keep the Thin blue smoke alive? thanks for the soaking tip a NC resident told me I should soak all of my wood.

 

[bigarm's smokin]

I agree Gypsy, if yer burnin wood, yer gettin smoke flavor. I don't soak wood either. I spray wood chunks before I put them in the propane smoker, but don't soak them. The stick burner, I just put kindling size pieces in, 2 at a time, seems to work for me.

Terry

 

[richoso1]

Hello and welcome to the SMF. May you have a great Labor Day smoke.

 

[meowey]

Welcome to SMF! Glad you found us.

I put dry wood chunks in my CharGriller on top of the charcoal. No need to soak the wood. Your idea of surrounding the charcoal with splits of wood makes great sense to me. I'm going to try that. I have some maple and hickory that have not been chunked yet.

Thanks for the tip!!


Take care, have fun, and do good!

Regards,

Meowey

 

[hillbillysmoker]

Welcome to the forum. Nice to have you sharing with us.

 

[db bbq]

Welcome to SMF, Sounds like your on the right track to Great BBQ...Enjoy the smoke.........DB BBQ

 

[bbqlovinpackerbacker]

Not a stupid question at all. A knight in the OTBS (Order of the Thin Blue Smoke) is one of a group of people who have contributed to this board by answering questions, encouraging others, posting pics, and genearlly making SMF the best site on the internet to find good, timely help when needed, sound advise, and a great environment to learn about the art of smoking meat. Thin Blue Smoke is what we all hope to achieve to impart that certain amount of great smoke flavor.

IMHO if an OTBS member gives you a suggestion, answers a question, or posts a review of a product or BBQ establishment you can rest assured that there is generally quite a bit of knowledge behind the post.

You too can be inducted into the OTBS. Encourge others, POST PICS of your creations, and have a sense of humor, and in due time you to can achieve OTBS status.

 

[hawgheaven]

Welcome aboard the SMF! All good answers you have received above... and there's more to come with every question.

Have fun!

 

[jessie50]

Hi from one EX-Wisconsinite to one now Wisconsinite. I am not doing much smoking myself but i have to hold the platterand open the door for my partner. There are some good people here with tons of advise and a good laugh or two.

 

[coz]

Welcome to SMF.I think that makes the Cheesehead count 23.Depending on where your at in the staate I may be able to help you get hooked up with some different kinds of woods.I am in Montello.

 

[johnd49455]

Welcome to SMF the best BBQ site on the net

As you can see ask & you shall be answered