Thread: Smokers

Originally Posted by feeshrman

Bill, I get a nice smoke ring when I do briskets. I really lay the chips to it for the first 5 or 6 hours. Probably adding every 45 minutes or so.

Thx for the advise budro. Sounds like I'm not using enough wood. I don't like a Heavy smoke taste, but I need to put more wood in my machine to do a better job on the smoke ring. The taste is pretty good, but I just needed a few tips to get it better.

Thx again!!!!!

Also Thx Eagle 1. I don't like the taste of Liquid Smoke tho.

And on the masterbuilt.....
Do not soak the wood chips in water......use them dry

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Originally Posted by "G"

And on the masterbuilt.....
Do not soak the wood chips in water......use them dry

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I've heard both ways work, but I've used mine dry do far. I just haven't used enough.

A good heavy steel offset barrel smoker, the 1/8" steel smokers dont hold in the heat and require to much fuel. I have a 20" Oklahoma Joes offset barrel, an older heavy steel model that holds the heat and it will last for decades.

I'm my opinion a smoke ring is way overrated anyhow. I go for taste and tenderness, not looks.


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