Hi everyone,
My name is Joe, I've been smoking for about 3 years (1 on a charcoal grill, 2 with a char-grill er with SFB). I do mostly ribs, brisket, and turkeys, but looking into expanding and going into clod smoking as well.
My big issue right now is keeping temps up without tons of white smoke, if I don't have a fire blazing in the SFB I can't get above 150, and that is with stick wood, so working on that, going to do some of the mods I have seen (mainly the dryer vent mod) on here and give it a good cleaning and re-season (it has never really been cleaned, everything I read said the "gunk" helped the flavor) and I'll hope it helps.
My name is Joe, I've been smoking for about 3 years (1 on a charcoal grill, 2 with a char-grill er with SFB). I do mostly ribs, brisket, and turkeys, but looking into expanding and going into clod smoking as well.
My big issue right now is keeping temps up without tons of white smoke, if I don't have a fire blazing in the SFB I can't get above 150, and that is with stick wood, so working on that, going to do some of the mods I have seen (mainly the dryer vent mod) on here and give it a good cleaning and re-season (it has never really been cleaned, everything I read said the "gunk" helped the flavor) and I'll hope it helps.