Hello from Lehigh Valley PA

[LehighValleySmoke]

Hey all. My name is Brian, and we're just outside of Allentown PA. I only started using a smoker a few months back, so I'll have lots of questions over the coming summer. Over the last two months, I've smoked ribs, pulled pork, spatchcock chicken, wings and a few other things. My main concerns are maintaining temperature, knowing how much wood to add to the firebox, and clean smoke (no clue on what that is). I've seen videos where someone is using a bunch of splits, and some where they're just using a few chunks. Does that depend on the meat you're making? I guess that's my first question.

Thanks!

 

[DieselTech]

Welcome to the group. Bunch of great people here. Enjoy!

BTW that all looks mighty fine to me. I'd take a plate.

 

[DougE]

Welcome from Kentucky!

You don't mention what smoker you're using, and more direct answers will likely follow with more info on your cooker.

 

[LehighValleySmoke]

Welcome from Kentucky!

You don't mention what smoker you're using, and more direct answers will likely follow with more info on your cooker.

We have the Oklahoma Joe's gas grill/offset smoker combo. We thought we'd start small, then go big when I get better at it.

 

[JLinza]

Welcome, from Colorado.

 

[slavikborisov]

Hey all. My name is Brian, and we're just outside of Allentown PA. I only started using a smoker a few months back, so I'll have lots of questions over the coming summer. Over the last two months, I've smoked ribs, pulled pork, spatchcock chicken, wings and a few other things. My main concerns are maintaining temperature, knowing how much wood to add to the firebox, and clean smoke (no clue on what that is). I've seen videos where someone is using a bunch of splits, and some where they're just using a few chunks. Does that depend on the meat you're making? I guess that's my first question.

Thanks!

welcome from union county PA!

 

[normanaj]

Hello from RI.

 

[JLeonard]

Welcome from Mississippi! Looks like you passed the picture part of the initiation. Look forward to more post and pics!

Jim

 

[mr_whipple]

Welcome from Virginia! Looks like you are off to a great start.

 

[jcam222]

Welcome from Ohio! The company I retired from after 35 years has a plant in Lehigh.

 

[LehighValleySmoke]

Welcome from Ohio! The company I retired from after 35 years has a plant in Lehigh.

Which company? There are several that are still around, and some that closed up.

 

[ronf]

Welcome from Michigan.

 

[jcam222]

Which company? There are several that are still around, and some that closed up.

Avient

 

[LehighValleySmoke]

Avient

I think they're in Bethlehem. About 20 minutes or so from me.

 

[millerbuilds]

Welcome to SMF from North Texas!
- Jason

 

[peckman]

Hey all. My name is Brian, and we're just outside of Allentown PA. I only started using a smoker a few months back, so I'll have lots of questions over the coming summer. Over the last two months, I've smoked ribs, pulled pork, spatchcock chicken, wings and a few other things. My main concerns are maintaining temperature, knowing how much wood to add to the firebox, and clean smoke (no clue on what that is). I've seen videos where someone is using a bunch of splits, and some where they're just using a few chunks. Does that depend on the meat you're making? I guess that's my first question.

Thanks!

Hey Brian, welcome! Congrats on getting started with smoking. Clean smoke is about getting a smooth, thin smoke that doesn't overpower your meat. Wood amount depends on meat, wood type, and smoker.

 

[JCAP]

Welcome from another LV/Alletown smoker!

 

[LehighValleySmoke]

Welcome from another LV/Alletown smoker!

Whitehall here. I'm surprised you didn't see my smoke plume over the last few months. LOL

 

[LehighValleySmoke]

Hey Brian, welcome! Congrats on getting started with smoking. Clean smoke is about getting a smooth, thin smoke that doesn't overpower your meat. Wood amount depends on meat, wood type, and smoker.

I got my first clean smoke last week. I have an Oklahoma Joe's grill/smoker combo. I left the firebox door open for a while and left the chimney wide open. I'd close the door for a bit, then had to open it when the temp went up. It felt great to not have my yard look like a new pope was elected.