Ok im starting a new thread . When do u change wood chips how burnt do u let them get ?
Ok im starting a new thread . When do u change wood chips how burnt do u let them get ?
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Try getting some bigger lumps of hardwood if you can and get it to a nice smolder. No changing, just take out the ashes. If you want more smoke, throw in another lump
Aim for thin blue smoke, not puffy white
Im just using pre packaged wood chips the kind for those big chiefs , My unit is 4 ft high 2 ft wide 2 ft deep. How much chips should I put in at one time , and do I just let them get black or cook them longer?
KEEP SHOOTING OR SHOOT A BIG GUN!!!!
IF YOU DON'T HUNT YOU AINT RIGHT IN THE HEAD!!!!!!!!!
A SCREAMING ELK THERE'S NOTHIN BETTER!!!!!!
KNOW WHEN TO KEEP THE WIFE OUT OF MY HUNTING SPOTS !!!!!!!!!!
prepackaged stuff should be OK
if you want a nice smolder on them have them slightly damp
Don't let them get to the point where you have white ash or you will get a bitter smoke taste on the meat
change them out before that happens
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Chips just faded to black. As Blacktail notes, go beyond that and the smoke gets quite bitter and "off tasting".
I never add any moisture to the chips, as I view the smoking to be a drying process as much as anything. Others may differ in this regard.
Using a hotplate with a cast iron frying pan to hold the chips, I generally get ~ 2 - 2.5 hours per burn.
That is in a smoker 4.5 feet wide by 2.5 feet deep, and 3' 10" high - well insulated double wall stainless.
Thermostats are THE Way to go! Ran remote thermometers for years, and wish I had stumbled on smoker controls MUCH sooner! Just ordered one of these: http://www.auberins.com/index.php?ma...roducts_id=381 and expect it to be The Answer for Plug & Play operations. Also ordered a new heavy duty Stainless hotplate to accompany that, although the cast pan will continue to be my Go-To for holding the chips.
Cheers,
Nog
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Do u guys every just use chucks of wood and what type of wood do u use. Instead of those chips
KEEP SHOOTING OR SHOOT A BIG GUN!!!!
IF YOU DON'T HUNT YOU AINT RIGHT IN THE HEAD!!!!!!!!!
A SCREAMING ELK THERE'S NOTHIN BETTER!!!!!!
KNOW WHEN TO KEEP THE WIFE OUT OF MY HUNTING SPOTS !!!!!!!!!!
alder for most applications
apple for pork
Promoting the sport of Archery and Bowhunting
NCCP and IBEF Certification
Custom Knives and Game Calls
Quote....."Life's tough......it's even tougher if you're stupid"........John Wayne
Quote....."It is far better to be alone than in bad company"........ George Washington
Going to try a roast out see if its editable lol
KEEP SHOOTING OR SHOOT A BIG GUN!!!!
IF YOU DON'T HUNT YOU AINT RIGHT IN THE HEAD!!!!!!!!!
A SCREAMING ELK THERE'S NOTHIN BETTER!!!!!!
KNOW WHEN TO KEEP THE WIFE OUT OF MY HUNTING SPOTS !!!!!!!!!!
when using a big or little chief, fill the pan so its level. don't change it until the entire thing turns to ashes. let it burn itself out, then add more.
I use hickory for almost everything, but apple for chicken.
The longer you let something sit in the smoker, the closer to jerky it will become. I left some fish in there one time to see what it would do, and it turned into a really nice jerky style. I kind of did it by accident, but now that's how I always do it.
Fart around with it a bit to get the desired smoke taste you like.
Once you get something you like, then write it down so you don't forget in a year or so.
If the bagged chips seem too dry, you can always wet them a little, this will slow the burn/smolder down, and still create great smoke.
Get it on the ground, that's when the work starts
OH MAN tasty stuff had to finish roast off in oven at 250deg for 1 hr but man was that tasty. Ill have to upgrade burner to get temp up in smoker
KEEP SHOOTING OR SHOOT A BIG GUN!!!!
IF YOU DON'T HUNT YOU AINT RIGHT IN THE HEAD!!!!!!!!!
A SCREAMING ELK THERE'S NOTHIN BETTER!!!!!!
KNOW WHEN TO KEEP THE WIFE OUT OF MY HUNTING SPOTS !!!!!!!!!!