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Reply to "Huge mistake on fist smoke...ruined dinner"

A few tips for you:

Check your wood. If it's old it might have acquired an off flavor. Excessive bark will also contribute an acrid flavor.

2 oz of wood is a good starting point. A chunk of wood just over an inch square weighs about an ounce.

No need to soak your wood. You can start the smoker with wood and meat at the same time.

Look inside the smoker for any mildew, mold or funk that may have built up over the 10 years of non use. A mild water vinegar solution will clean it but you'll want to re-season by running a batch of wood (no food) for a few hrs.

Good luck and welcome aboard.
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