Bought a Smoker!!

[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 agree, try it out and fine tune it from there.

[macojoe]

ok i will do that! but how do you not have a lot of smoke?? just less wood??

[Blue_Runner]

Don't know? However my guess is you will see lots of smoke at first, as the wood keeps smoldering it will slack off some. I doubt you see intense smoke for 5 hours straight? Or you could test the less wood theory and add more as you go?

[THEFERMANATOR]

Also if you soak the wood some of the smoke you see will actually be steam boiling off as smoke.