First Smoke...Have Questions

fidus_maximus · Joined: 30 Jan 2009 Posts: 10

Hey everybody! I finally have a day that I dont have to work, so I fired up the smoker for its first cook. Holding temp pretty well around 235 (+/-), but I have some smoke questions.

I bought a bag of hickory chunks from Lowes (couldnt find anything else) and have been using those. Once the fire was up and temps were solid, I tossed in 3 chunks. It smoked pretty well for the first 15 minutes, then settled down to a nice, light blue out the stack. Well, it stayed that way for about 45 minutes. When I poked my head outside to check temp, there was no smoke. Temperature was still good, but there didnt appear to any smoke. Is this normal? How many chunks am I supposed to use in an 8 hour cook?

fidus_maximus · Joined: 30 Jan 2009 Posts: 10

Heavy Smoke:

After it settled down:

Jeff T · Posted: Feb 16 2009 Post subject:

Q>How much Wood?
A>Its all subject to taste.

Three - four chunks of hickory is good for ribs or chicken etc.... such things that don't take too long to cook. For bigger chunks of meat like butt`s or brisket they will take more because of mass(size).
Toss on another chunk or not & see how you like it.

One thing to keep in mind is Hickory gives a strong smoke flavor. If after wards you find that Hickory is a bit strong for ya find some milder fruit woods like apple, cherry, peach, pear, plum etc....

If your area doesn't support a lot of good finds for wood chunks you might have to order your milder woods on line. Quit a few forum advertisers here on the ring to order wood from. You could also check with your local tree trimmers, you might find some oaks, pecan or maple which are lighter smoker woods too.

fidus_maximus · Joined: 30 Jan 2009 Posts: 10

should I smoke for the whole cook? or just the very start? The chunks I have been adding are pretty small, less than fist-size.

Also, when I add some unlit lump, I get a lot of smoke...will this impart a bad flavor to the meat?

I was hoping to find some apple wood here in town, but Albuquerque seems to a bit thin on fruit woods. Probably because there doesnt seem to be an abundance of orchards in the desert.

Temps are down right now. This is pretty stressful! It does smell wonderful outside though...

handz98 · Posted: Feb 16 2009 Post subject:

A bit OT, but how are you monitoring your temps on that Chargriller? The stock thermo is notoriously inaccurate. IMHO that may give you more trouble on your maiden voyage than too much or too little hickory.
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fidus_maximus · Joined: 30 Jan 2009 Posts: 10

I am using a digital probe thermometer.

Just went outside to find the temp at 175 degrees. Dropped 30 it about 20 minutes. I shook out the ash and added some more lit lump. I'll see if I can bring it back.

handz98 · Posted: Feb 16 2009 Post subject:

Hang in there...with all of the mods you can find here you'll have that Chargriller cooking like a champ in no time.
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NaughtyNurse · Posted: Feb 16 2009 Post subject:

Charcoal will always smoke after it starts burning, I have never noticed it imparting a bad taste to the meat. If you find you don't like that extra smoke, or if you notice an unpleasant taste, you can light a chimney full and let it ash over before adding it to your smoker. Of course this will require anticipation of when it will be needed for the timing. The best advice I can give you is to practice and experiment until you find the way you like as tastes vary.
Something else that just occurred to me, you'll also find that different foods will absorb smoke at different rates, but again, it's a matter of taste.
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bbq lover · BBQ Fan Joined: 08 Oct 2008 Posts: 129 Location: tracy

you dont have to keep adding smoke to your cook after 140internal the meat does not take on smoke and you needto shoot for thin blue smoke white is bitter blue is tasty keep going you will get it take picts .. when done
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Big Daddy Woo Woo · Posted: Feb 16 2009 Post subject:

Keep addin it on brotha! When I cook on either of the backwoods smokers, I keep adding it on till I get to the 140-150 mark. You will just have to experiment to see "how much smoke flavor you like". I like a lot. Some like it light. We compete with smoke till 140-150 and I do the same for meat that I get paid to cook for other people. No complaints yet. I do use peach wood too, and that makes for a little lighter smoke than hickory. When I am out of peach though, I get hickory.
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fidus_maximus · Joined: 30 Jan 2009 Posts: 10

Well, I have been "smoking" for about 5 hours now...when I add the hickory, my temps climb and hang steady at 230 for about a half hour. then it steadily drops to below 200. I have been adding lit lump charcoal, and I cant seem to keep temperature above 200 for any period of time.

Since I am not smoking anymore, I have tried closing the chimney to keep the heat in the cooking chamber, but it doesnt seem to be helping. I am going to add some more, but if it still stays low, I am just going to transfer the oven to finish.

The main question is, why cant I keep the temperature at 225 ish. Any ideas as to what I am doing wrong??

NaughtyNurse · Posted: Feb 16 2009 Post subject:

Don't be discouraged, it takes a little time to learn your smoker. As for the chimney, closing it will drop your temps because it reduces air flow. I leave the chimney wide open and control temp with the intakes.
Hang in there
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fidus_maximus · Joined: 30 Jan 2009 Posts: 10

well, I got the food out of the smoker and on the table yesterday (well, some of it didnt make it as far as the table). I went to move the ribs out of the foil for another hour on the grill, but they just fell apart in the foil. Very, very tasty.

The pork butt was pretty tough. It came in a two pack, and the other piece I cooked the day before seemed to be tougher than usual also. I bought them at Sams, and really havent had good luck with meat from them. Anyway, I smoked the pork until 150ish, then foiled it and tossed it in the oven to finish. I left it the oven for another 3 hours, and it only climbed to 165ish. Not sure why the meat didnt want to take anymore heat, but it was a learning experience nonetheless. I just need practice. And what delicious practice it will be.

Tom C · Posted: Feb 17 2009 Post subject:

The trick to maintaining good temps and smoke comes down to air flow and how much fuel you need and how often you need to feed more. Also keep in mind that preheating you wood will keep the heavy smoke down.

Every smoker is different. As mentioned by others, keep with it and you will find what works. I'm still learning with mine and I've been using it now for a year! It's all part of the fun.
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