Midwest TMS'ers General Communication Thread
Legacy TMS Member
Joined: June 24, 2006
Posts: 2,501
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Want some pancakes?????? WTF?? 
Anyway any of you guys got a smoker? Not your pipe STD...
I mean a meat smoker. We have wanted one for years and final got one this past weekend and it is burning in or getting seasoned as I type. Tomorrow it's a pork loin and Sunday it's salmon steaks. I sure I will screw up a bunch learning. Any tips??
Anyway any of you guys got a smoker? Not your pipe STD...
I mean a meat smoker. We have wanted one for years and final got one this past weekend and it is burning in or getting seasoned as I type. Tomorrow it's a pork loin and Sunday it's salmon steaks. I sure I will screw up a bunch learning. Any tips??Scott, I have had about 3 different types of Smokers ( and only 1 wife
) . Keep the temperture at 220 ( I think but look it up) by adjusting the vents. Use only a couple of hands full of soaked wood chips. These will burn up within the 1st hour but don't add anymore or the meat will only be super smokee tasting (not good). Keep a temp probe and after 4 or 5 hours check the temp of the meat (180 I think but again look it up). You won't be able to tell by the color of the meat due to the smoke ring. I hope you were talkin a slow smoker cuz thats what I just explained about. I also have a cold smoker (you smoke the meat than pull it out and cook it, I don't like it at all). This is my fravite one.
Legacy TMS Member
Joined: January 9, 2005
Posts: 6,982
Likes: 6
From: New Carlisle, Ohio (20 miles north of Dayton)
Scott, I have had about 3 different types of Smokers ( and only 1 wife) . Keep the temperture at 220 ( I think but look it up) by adjusting the vents. Use only a couple of hands full of soaked wood chips. These will burn up within the 1st hour but don't add anymore or the meat will only be super smokee tasting (not good). Keep a temp probe and after 4 or 5 hours check the temp of the meat (180 I think but again look it up). You won't be able to tell by the color of the meat due to the smoke ring. I hope you were talkin a slow smoker cuz thats what I just explained about. I also have a cold smoker (you smoke the meat than pull it out and cook it, I don't like it at all). This is my fravite one.
Attachment 67007
) . Keep the temperture at 220 ( I think but look it up) by adjusting the vents. Use only a couple of hands full of soaked wood chips. These will burn up within the 1st hour but don't add anymore or the meat will only be super smokee tasting (not good). Keep a temp probe and after 4 or 5 hours check the temp of the meat (180 I think but again look it up). You won't be able to tell by the color of the meat due to the smoke ring. I hope you were talkin a slow smoker cuz thats what I just explained about. I also have a cold smoker (you smoke the meat than pull it out and cook it, I don't like it at all). This is my fravite one.Attachment 67007
Thanks for the tips Darrell. Here is what we bought but we got ours from Gander Mountain on sale for $299.
http://www.outdoorcooking.com/catalo...t+24-inch.html
Shelby GT500 Member
Joined: October 9, 2006
Posts: 2,757
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From: It's tough in the jungle !
does that help !....
Sounds more like two old men talking about smoking each others meat!!.... 
:gay:
Sounds more like two old men talking about smoking each others meat!!.... :gay:
Legacy TMS Member
Joined: June 24, 2006
Posts: 2,501
Likes: 16
Thanks for the tips Darrell. Here is what we bought but we got ours from Gander Mountain on sale for $299.
http://www.outdoorcooking.com/catalo...t+24-inch.html
http://www.outdoorcooking.com/catalo...t+24-inch.html
http://www.youtube.com/watch?v=aBZhNsveZFg
Last edited by dly; Dec 6, 2008 at 09:02 AM.
Shelby GT500 Member
Joined: October 9, 2006
Posts: 2,757
Likes: 1
From: It's tough in the jungle !
Scott and Darrell, If your looking for info on meat smoking I would suggest ....Ol' Pam Anderson she seems well informed on the subject and even has a couple instructional videos out on the subject !....and she is obviously qaulified....
Legacy TMS Member
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Posts: 2,501
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Ol' Pam must be trying to save money on her clothes and underwear
Legacy TMS Member
Joined: January 9, 2005
Posts: 6,982
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From: New Carlisle, Ohio (20 miles north of Dayton)
Real men use Charcoal not gas
Hey little Tommie stop by and I'll give you 2 lumps
http://www.youtube.com/watch?v=aBZhNsveZFg
Hey little Tommie stop by and I'll give you 2 lumps
http://www.youtube.com/watch?v=aBZhNsveZFg
I do agree Darrell. Actually I use a gas grill for doing chicken, fish and pork. I have a Weber charcoal grille that I do steaks and burgers on. But I intend to do whole turkeys and turkey breast in this smoker/cooker. When it can take up to 4-6 hrs to cook a turkey charcoal would make it a PITA to keep a even temperature.
Shelby GT500 Member
Joined: October 9, 2006
Posts: 2,757
Likes: 1
From: It's tough in the jungle !
I do agree Darrell. Actually I use a gas grill for doing chicken, fish and pork. I have a Weber charcoal grille that I do steaks and burgers on. But I intend to do whole turkeys and turkey breast in this smoker/cooker. When it can take up to 4-6 hrs to cook a turkey charcoal would make it a PITA to keep a even temperature.
Legacy TMS Member
Joined: January 9, 2005
Posts: 6,982
Likes: 6
From: New Carlisle, Ohio (20 miles north of Dayton)
Okay my friend..
#1 traps water like a Hoover dam!!
#2 Looks like you trying to prove something your not.
#3 Me likey.
I like that look but maybe because it's on a white Stang!!P.S. Got a 5 lb pork loin in the smoker/cooker. Feeling like I need to go pee!!
Last edited by 70MACH1OWNER; Dec 6, 2008 at 12:31 PM.
Thread Starter
Legacy TMS Member
Joined: October 8, 2005
Posts: 12,395
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From: Medina county, OH
Well, if they don't squat, they atleast get out of the shower to take a leak......
2 = no go
3 = great
is 3 the same or close to the same as Chris's hood??
Legacy TMS Member
Joined: January 9, 2005
Posts: 6,982
Likes: 6
From: New Carlisle, Ohio (20 miles north of Dayton)
Legacy TMS Member
Joined: June 24, 2006
Posts: 2,501
Likes: 16
#3...
Mach 1 Member
Joined: January 29, 2004
Posts: 837
Likes: 3
From: Milwaukee, WI
Thanks for the tips Darrell. Here is what we bought but we got ours from Gander Mountain on sale for $299.
http://www.outdoorcooking.com/catalo...t+24-inch.html
http://www.outdoorcooking.com/catalo...t+24-inch.html
I was thinking about getting this smoker.
http://store.cookshack.com/p-112-smo...stainless.aspx
There are zillions of good comments about it online.
Dly what kind of wood do you use when you do ribs or pulled pork?
Last edited by ov3n; Dec 6, 2008 at 02:12 PM.
Mach 1 Member
Joined: January 29, 2004
Posts: 837
Likes: 3
From: Milwaukee, WI
Mach 1 Member
Joined: January 29, 2004
Posts: 837
Likes: 3
From: Milwaukee, WI