South Texas

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
texas.gif
  Good evening and welcome to the forum, from cloudy day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary
 
Hello.. Name is Aaron not sure if I'm in the correct spot on this forum as this is the first time for me.. So couple of months ago someone gave me a old worn out smoker.. I did my best with it and decided to purchase a new wrangler smoker. I have already seasoned it and tomorrow I'm smoking pork butt and some country style ribs. I'm having a issue with controlling temp.. In order to achieve thin blue smoke having to open hot box all the way and the exhaust and then naturally my temp shoots way up and when I choke it down think nasty smoke comes out.. Any tips would be greatly appreciated.. And again sorry if I'm in the wrong section for this question.
 
Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky