Recent content by abelseville

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  1. abelseville

    thin blue smoke? how do I get it?

    Thanks everyone. I think iv'e got a good idea what to do next. Im using the char griller with side fire box (is that what offset means?) I havent done any modification to it yet. Ive only smoked four times at this point so yes, I need lots of practice.
  2. abelseville

    thin blue smoke? how do I get it?

    Ok, I understand about burning the wood down to coals before adding the meat and I have been doing that. But I have to keep adding wood every 1/2 hour or so to keep the temp up since I don't have propane/electric. So I guess Im using the same wood for fuel and flavor. I didn't know there was a...
  3. abelseville

    thin blue smoke? how do I get it?

    Wow! you guys are fast. Thanks. Ritchee, whats this about charcoal? I Thought in a real wood smoker you could just use wood. Thats why I got it as opposed to electric-propane etc. Im in a very remote area and im up to my elbows in wood but don't see any charcoal lying around. Can I make it? Do I...
  4. abelseville

    thin blue smoke? how do I get it?

    Im very new to smokin and just learned of this "thin blue" as opposed to "white and billowing" technique. Was the white smoke what caused a too strong acrid flavor with my last attempt? I was keeping the temp down by squirting the flames with water. Is this bad? If so how do you best regulate...
  5. abelseville

    hello from virginia

    Thanks, Ive learned something already. Im a few hours north of Richmond in Loudoun county. I don't know what Im supposed to smoke "with" venison. Im a total newbie there. Right now I am most interested in smoking whole front and rear legs though to "fall off the bone" stage. Love to hear from...
  6. abelseville

    hello from virginia

    hey there everyone, im new to this smokin thing. Im on the atlantic coast. I do alot of fishing and hunting and ive smoked only a big batch of bluefish so far. it turned out great made into a bluefish pate with cream cheese chives onions and garlic. My friends and family were so wild about it...
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