Smoker problem/question.

[Green Mountain]

For Father's Day my family bought me a nice smoker that I have been eyeing.

I put it all together and even read the instructions. They said to season the smoker by burning off the paint etc. of the new smoker. I let it burn full bore for a hour.

First meal was last weekend. Did a rack of ribs and some chicken. Came out pretty good. War Dept. said the ribs could have been done less. What does she know.

Second meal. Tonight. I cooked some boneless pork chops. Nice and moist but the meat tasted like it was from the qulf of Mexico. It had a distinct chemical/oily taste. I can still taste it several hours later.

What up with this picture????? If I didn't season it enough then how come the first meal I cooked was okay. I am suspecting the water. I filled the pan from the garden hose. It is rubber not vinyl. Maybe I didn't run the water long enough and got the water that was laying in the hose???? The hickory chips are store bought and the same batch that I used before.

Any clues? I hate to screw up a bunch of chicken that I have planned for the 4th. I have just completed another 2 hour seasoning session.

[baub]

http://kebawe.com/smellies/smellie_groupjump.gif http://kebawe.com/smellies/smellie_groupjump.gif

You, of all people! All about the problem- no info on the smoker. Gas, charcoal, electric? Side feed, bottom feed?

Read this- http://hvac-talk.com/vbb/showthread.php?t=158850

B@ll busting aside, the water thing might be a problem. Do a test run on the chicken before the holiday... it might have been a fluke.

You want to get raves for your chicken? Try this from the Great (and broke) State Of New York!

http://bbq.about.com/od/barbecuesaucerecipes/r/ble90715.htm

[Green Mountain]

http://hvac-talk.com/vbb/showthread.php?t=158850 Forgive me Father for I have sinned............................:D

http://www.homedepot.com/catalog/productImages/300/61/6129f0f2-b70a-4b29-b87f-fe9551459846_300.jpg

One picture is worth a thousand words. That is a good idea about the test run. The War Dept. is getting BBQ chicken tomorrow night. If she is still alive on Sat. then we should be good to go for the 4th. I'll get the water from the house and not the hose. Also I'll be able to test the cook time tomorrow night.

That recipe for NYS BBQ sauce looks easy enough. I"ll give it a rip. Thanks for your input.

[gregoryewy]

For what it's worth, I season my smoker by spraying cooking spray all over the inside of the smoker and then fire it up with a mixture of hickory and oak. I will let it go for 6-7 hours of heavy smoke, and then it's ready for the season. The cooking spray seems to coat the inside of the pit

I have a smoker similar to yours and instead of water I use Milwaukee's Best to keep things moist, as well as lining the water pan with foil for easier cleanup

Couple of questions:

(1) What temps are you smoking at?
(2) How are you measuring temp of smoker? Factory thermometer or separate unit

[Green Mountain]

For what it's worth, I season my smoker by spraying cooking spray all over the inside of the smoker and then fire it up with a mixture of hickory and oak. I will let it go for 6-7 hours of heavy smoke, and then it's ready for the season. The cooking spray seems to coat the inside of the pit

I have a smoker similar to yours and instead of water I use Milwaukee's Best to keep things moist, as well as lining the water pan with foil for easier cleanup

Couple of questions:

(1) What temps are you smoking at?
(2) How are you measuring temp of smoker? Factory thermometer or separate unit

I only used it twice and I just went by the gauge on the door. I was around 250 on the low setting. I use a wireless thermometer to modator the meat temp. I try to bring it up 20 per hour.

[hvacpope]

I had that problem before smoking with hickory, next time try apple or sherry and soak them for half hour before using it, also when cooking pork fill a trigger bottle with apple juice and every half hour spray the meat with it.

[Kent Patterson]

I'm sure I'm too late for todays cook but.........
I dunno about the smoker seasoning, you never mentioned the temp. but I would let it run for a couple of hours at as high a temp as you can get it to burn at with nothing in it. Just to be sure the nasty stuff is gone.
Never use the garden hose, I highly suspect it. Like Gregory said line the pan with foil. Pull the probe out of the meat and lay, clip, or somehow attach it to the area the meat is in. You only need to check the meat to see when it is done. The cooker temp is more critical to keep a constant watch on. Now that you have a much more accurate idea of cooking temp throw the birds on. Later when you are comfortable and know what the cooking temp really is then you can move the probe to the bird. Now when the internal temp gets to 160* watch them close because you have about 30-45 minutes more. As soon as you see 170* get them out of the fire. Don't worry about how fast the temp rises or anything else, just pull them when they are done and not a minute longer. They will be perfect.
Cheers

[Green Mountain]

The chicken came out okay~~~~~~~~~~~~ nothing to rave about.

I agree about the hickory. Maybe for beef it is okay but the pork was really chemically tasting and the chicken ---- well I've tasted better.

Tomorrow I think I'll drive up to the orchard and get some apple wood. I have some chicken that I didn't even cook so I have to do something with it tomorrow. I'll try the apple and then freeze the chicken for Battle Day. (the chicken was previously frozen). After drinking beers all through the parade any thing will taste good. :D