Home made smoker questions

[leadpillproductions]

Ok im starting a new thread . When do u change wood chips how burnt do u let them get ?

[Ghengis Khandrey]

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

[leadpillproductions]

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?

[Blacktail]

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

[IronNoggin]

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.

http://gallery.fishbc.com/albums/Ironnoggin/Smoker_1.jpg

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?main_page=product_info&cPath=14_28&products_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

[leadpillproductions]

Do u guys every just use chucks of wood and what type of wood do u use. Instead of those chips

[Blacktail]

alder for most applications
apple for pork

[leadpillproductions]

Going to try a roast out see if its editable lol

[hoochie]

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.

[leadpillproductions]

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

[bigredchev]

apple juice with pork is your friend

[hoochie]

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

A smoker isn't used to "cook", its a slow process. Sounds like the steps you took were correct. In the smoker for flavor, then finish "cooking" in the oven or BBQ

[mattmcgiver]

Anyone use the BBQ to smoke something?

[bigbuckbuster]

My friends and I compete in BBQ competitions locally, not propane but old fashion charcoal burners. We cook Brisket, ribs, chicken and pork shoulder for these comps. You don't need an oven, you just need patience. I did a brisket last weekend and it took 13 hours plus 4 hours in the marinade. I would suggest you grab a pork shoulder(bone in) at the local butcher shop, this will run you about 25-30 bucks and will give you about 6-7 pounds of finished meat. Put a rub on it and put it in the smoker with the fatty side up. Let it cook at 250-275 for around 10-12 hours. Give it a poke around the 9 hour mark and see if you can pull off a strip with your fingers. if its done but you aren't ready to eat yet, wrap it in tinfoil and then in an old towel. Put the whole works in a cooler and it will stay hot for several hours.

when you pull that sucker out, your friends will think you have been doing this for years and have it dialed in. It will look crispy on the outside and will pull apart with a fork on the inside. Nice even temp is key...slow and low.

[leadpillproductions]

How about making peperroni sticks in the smoker any one have a info