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  1. smoke it

    Adding chips mid-smoke...white vs. blue smoke

    The last couple of smokes I've used Royal Oak and then thrown a dozen or so small hickory chips in about have way through the smoke. Today I'm doing ribs and I'm concerned that that the white smoke caused by throwing in the hickory chips might be too much. Are these ribs going to be over smoked...
  2. smoke it

    Smoking instructions for a rookie

    I've been using 100% royal oak lump charcoal in my previous smokes and I've been very satisfied with most of my results. I'm now interested in trying mesquite for a brisquet. If I throw some small bits of mesquite on top of the royal oak will I be in good shape?  Do I need to soak the mesquite...
  3. smoke it

    Brisket...what am I doing wrong?

    I'm fairly new to smoking and today I made my second attempt at beef brisket. It came out dry and tough, luckily I had some turkey and sausage in with it and they both turned out great. My first brisket turned out dry as well. The brisket was about 4 lbs which is small and I smoked it at a...
  4. smoke it

    Smokin in the Desert

    Thrilled to be a new member of SMF. I grew up in Texas and fell in loved with smoked meats at a young age. I finally got around to purchasing my own smoker (Weber Smokey Mountain) and I'm enjoying the learning process. I live outside of Phoenix, AZ so this is the best time of year to smoke, not...
  5. smoke it

    Grayed edges of raw brisket...and a couple other questions

    Hi SMF nation, I'm new to the forum and smoking. This forum has saved me a number of times already but I've got a few more questions I could really use some feedback on: 1. The only brisket left at the store last night was graying on the edges. I had already been to two other stores and it was...
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