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Old 12-09-2013, 08:32 PM   #20
smokenpreacher
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Join Date: 12-18-12
Location: Dewy Rose, Ga USA!
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I have a member of my church who is my critic. At covered dish affairs, other suppers, I'll smoke a pork loin, ribs, whatever. I'll ask her how it was, because she gives me honest feedback.

To the OP, I think the question of getting the right smoke has been covered. Keep at it, I've learned my offset likes to run wild and free, all vents wide open. I keep a couple of splits on top of my firebox all the time I'm smoking. Learn to anticipate temp drops and add wood accordingly. This will come from tending your pit, watching the thermometer.
You've got good advise. Now its up to you.
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