Bought a Smoker!!

[Blue_Runner]

I buy the rub in Food Lion. McCormicks has a pretty good rib rub also. I can't comment on electric or gas where you use wood chips. All of the smoking we do is with wood coals we make by burning in a barrel w/ a grate in the bottom. As the wood burns, hot coals fall through the grate where we shovel them out into the bottom of the smoker. Oh and by the way....chicken wings smoked at 200 - 220 for 3 - 3.5 hours are FREAKIN REALLY REALLY GOOD!

[joe7670]

Blue's setup and posts is what got me into smokin' a few years back.

[Pipe_Dream]

I'm getting hungry!

Have been thinking about getting a smoker for a while. I want to do boston butts for pulled pork bbq.

[macojoe]

I have some pic's I will up load later today! I seasoned the smoker today with Apple wood as stated in the directions ( it did not say Apple) but thats what I had.
Got a ton of smoke from it, and things looked good. But as stated here I think I will need some door gaskets as there was tons of smoke coming from around the doors. or is this ok??
As stated also was the stock thermometer reading wrong, it read 35* to 40* cooler then the oven type I put in the smoker.

So this leads to were can I get new parts for the smoker?

I am going to try doing ribs this weekend for my first smoke!!

[Blue_Runner]

Well, like I said I have zero experience with that type of smoker but it seems as long as there is smoke around the meat it wouldn't hurt for some to escape around the doors? Is there a stack on top for the smoke to come out?

[macojoe]

great i will make the gasket, thanks!!

here are a few pic's of me seasoning it.









So if I put less wood and no soak it thee will be less smoke??

[THEFERMANATOR]

How much smoke is completely up to you and what taste you want. I personally will put enough smoke to em for an hour or 2 so that the fire department gets called, then cut it back once I have a nice layer of smoke bark on there. Others like just a hint of smoke though. Also depends on the wood. Fruit woods tend to be milder and can use more smoke whereas oak can be very strong. It's a trial and error learning process until you get it how you want it.

[Blue_Runner]

I just looked at the pic in the link and read the customer reviews. Sounds like you are not the only one that doesn't trust the thermometer. Also I see the little smoke stack on top now.

Try that baby out and see how it does! Makes me want one for those weekends where it would be nice to "set it and forget it" instead of building a big fire and shoveling coals for 5 hours.

[macojoe]

it seemed to work great, temp was nice and steady, reason i got one like this was for that reason of having to nurse it like the real wood type.
I was told I had to much smoke on another site, stated I just want a little smoke, to much will be to strong and i would not like the taste. Guess I had to much wood in there? This is going to be a learning process for sure!!