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01-10-2010, 12:44 PM
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#1
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Wizard of Que


Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
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Hello from Riverside, California
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
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01-10-2010, 12:59 PM
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#2
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Re: Hello from Riverside, California
welcome! how much wood are you using and how long
are you cooking? What type of wood are you using?
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__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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01-10-2010, 01:01 PM
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#3
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Moderator
Join Date: Sep 2009
Location: Newark, OH & Indian River, MI
Posts: 5,011
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Re: Hello from Riverside, California
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!
__________________
Buzz Price
• WSM 18.5 • WSM 22.5 • Performers, Black & Green • Q 300 Gasser
• KCBS Certified Judge #53267
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01-10-2010, 01:40 PM
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#4
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Wizard of Que


Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
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Re: Hello from Riverside, California
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?
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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
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01-10-2010, 01:45 PM
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#5
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Saint O'Que


Join Date: Jul 2009
Location: Kentucky
Posts: 1,415
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Re: Hello from Riverside, California
Welcome aboard Smokey Lew
__________________
" A Touch of Hickory * A Taste of the Blues "
Good Music * Good Food * Good Beer * Great Friends
WEBER PERFORMER GRILL
WHISKEY BARREL SMOKER
OLE BOY OFFSET SMOKER
10% FINISHED CABINET SMOKER BUILD
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01-10-2010, 03:16 PM
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#6
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Hello from Riverside, California
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
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01-10-2010, 03:16 PM
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#7
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Baby Back


Join Date: Dec 2009
Location: N.Richland Hills, TX.
Posts: 63
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Re: Hello from Riverside, California
Welcome aboard,Lew!
__________________
I LIKE PORK BUTTS, AND I CANNOT LIE !!!!!
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01-10-2010, 03:53 PM
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#8
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Moderator
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
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Re: Hello from Riverside, California
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.
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
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01-10-2010, 03:58 PM
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#9
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Official BBQ Central Mark


Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
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Re: Hello from Riverside, California
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
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01-10-2010, 05:12 PM
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#10
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Wizard of Que


Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
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Re: Hello from Riverside, California
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
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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
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01-10-2010, 05:19 PM
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#11
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Moderator
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
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Re: Hello from Riverside, California
Welcome to the jungle! Try a cook with no wood and every next cook add a chunk or two.
__________________
I hope this isn't negative!
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01-10-2010, 06:30 PM
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#12
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Wizard of Que


Join Date: Jan 2010
Location: Southern California - Riverside
Posts: 1,502
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Re: Hello from Riverside, California
Quote:
Originally Posted by Nick Prochilo
Welcome to the jungle! Try a cook with no wood and every next cook add a chunk or two.
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Thanks for the advice Nick!! I love your graphic. It certainly got my attention.
Smokey Lew
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01-10-2010, 06:44 PM
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#13
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Web Celeb


Join Date: Jan 2005
Location: Cleveland, Ohio
Posts: 8,177
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Re: Hello from Riverside, California
Welcome Smokey Lew!!
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01-10-2010, 08:18 PM
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#14
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Official BBQ Central Mark


Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
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Re: Hello from Riverside, California
Welcome to the forum.
__________________
" Never let a day go by "
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01-11-2010, 09:46 AM
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#15
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Cooker


Join Date: Dec 2009
Location: Sylmar, California
Posts: 291
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Re: Hello from Riverside, California
Welcome Smokey Lew. Glad to see So. Cal representing in the forum.
__________________
Booze, Blues & BBQ
Char-Griller Duo w/offset
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01-11-2010, 07:55 PM
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#16
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Saint O'Que


Join Date: Jun 2005
Location: SoCal
Posts: 1,245
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Re: Hello from Riverside, California
Quote:
Originally Posted by californiagrillin
Welcome Smokey Lew. Glad to see So. Cal representing in the forum.
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Ditto!!!
__________________
30 Helens agree...to disagree.
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01-11-2010, 08:44 PM
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#17
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Official BBQ Central Mark


Join Date: Jun 2007
Posts: 5,044
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Re: Hello from Riverside, California
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01-12-2010, 05:19 AM
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#18
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Pork Butt


Join Date: Dec 2009
Location: Gouda, The Netherlands
Posts: 128
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Re: Hello from Riverside, California
Welcome Lew,
Don't forget the pics, ok
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01-12-2010, 01:11 PM
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#19
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BBQ Central Pro


Join Date: Jan 2009
Location: Kansas City, MO
Posts: 961
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Re: Hello from Riverside, California
Welcome aboard.
__________________
Chris Shores
www.redbuffalobbq.com
Equipment:
The Good-One Marshall
Weber 22.5" One-Touch Platinum
Weber Smokey Mountain 22.5" - Comp Smoker
Thermos Grill 2 Go - Tailgating grill
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01-12-2010, 03:38 PM
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#20
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Moderator
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
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Re: Hello from Riverside, California
Come on in.
__________________
__________________
Griff
Friends don't let friends eat farmed fish.
"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
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