Hello from Riverside, California

Smokey Lew · 01-10-2010, 12:44 PM

Hi Everyone,

Just joined the forum. Not sure what to expect but I'm game (no pun intended) for learning. I purchased a WSM 22" smoker and have run a few chickens and ribs through it. I think I'm going a bit heavy on the smoke or doing something wrong because the flavor is a bit sharp.

Oh well, just wanted to say hi and let you know I'm here.

Smokey Lew

Captain Morgan · 01-10-2010, 12:59 PM

welcome! how much wood are you using and how long
are you cooking? What type of wood are you using?

bbquzz · 01-10-2010, 01:01 PM

Welcome Lew, you have come to the right place for tips and tricks. Given a few weeks this crew will help you hone your cooking and camera skills. Just dive in ... Welcome!

Smokey Lew · 01-10-2010, 01:40 PM

Quote:

Originally Posted by Captain Morgan

welcome! how much wood are you using and how long
are you cooking? What type of wood are you using?

I'm using a combination of Kingsford Competition briquets and lump hardwood charcoal with a few chunks of hickory or apple wood for smoke depending on if it's pork or chicken. The fuel is filled into the charcoal ring at the bottom nearly to the top and I usually only burn through 1/3 to half depending on how long it takes to get to the desired internal temperature of the meat. Pork ribs about 3 hours and the chicken (4 whole roasters) nearly the same.

Smokey Lew

BluzQue · 01-10-2010, 01:45 PM

Welcome aboard Smokey Lew

bigwheel · 01-10-2010, 03:16 PM

Hey Lew welcome. Don't own one of them fancy WSM's (congrats by the way fine moochine from whut I heard) but I sometimes try to emulate the function on the upright of my big pit. Notice when trying to run a tight ship it is real easy to get over smoked. I would ditch the hickory immediately. It does not play well in confined spaces as is also true of Mesquite and Pee Can. I have found a judicious amount of Oak to be a girl's best friend. It aint often treacherous to a person. The apple should be no problemo. My favorite in the world closely followed by Plum. Just cut back on the amounts of wood and mark hickory peecan and mesquite off the list. Put Oak at the top of the list. Be sure your wood has some bark on it. The flavor of nearly all wood is in the bark ya know?

bigwheel

BIG ED · 01-10-2010, 03:16 PM

Welcome aboard,Lew!

Captain Morgan · 01-10-2010, 03:53 PM

au contraire, bark can deliver a bitter smoke.

Chicken doesn't need much smoke, and ribs need less than butts/brisket.
Try using less chunks until you find what you looking for.

bigwheel · 01-10-2010, 03:58 PM

Well aint so shore about that. Will testify wood w/o bark deliver all the flavor of a cardboard box which caught on fire accidentally.

bigwheel

Smokey Lew · 01-10-2010, 05:12 PM

Quote:

Originally Posted by bigwheel

Hey Lew welcome. Don't own one of them fancy WSM's (congrats by the way fine moochine from whut I heard) but I sometimes try to emulate the function on the upright of my big pit. Notice when trying to run a tight ship it is real easy to get over smoked. I would ditch the hickory immediately. It does not play well in confined spaces as is also true of Mesquite and Pee Can. I have found a judicious amount of Oak to be a girl's best friend. It aint often treacherous to a person. The apple should be no problemo. My favorite in the world closely followed by Plum. Just cut back on the amounts of wood and mark hickory peecan and mesquite off the list. Put Oak at the top of the list. Be sure your wood has some bark on it. The flavor of nearly all wood is in the bark ya know?

bigwheel

Hey thanks for the advice. The heads up on the confined space and hickory sounds logical to me. I'm going to smoke some chickens with a apple wood this afternoon after the football game. Seeing as how you're from Texas, Congrats to the Cowboys in making the playoffs.

Someday I would like to take a road trip to Texas and visit all the great BBQ places I've read about.

Smokey Lew