Meat smoker doesn’t work

Nice Harry! My wife got me an Orion 101 Cooker for my bday/fathers day and I love it. Been smoking meat pretty much every weekend ever since. Did some St. Louis style ribs and smoked 2 whole chickens in half the time of an original smoker. I am even entering
my 1st BBQ competition in Sept. just to see how I do against other grillers.

[quote user="SERIAL GRlLLER"]

Nice Harry! My wife got me an Orion 101 Cooker for my bday/fathers day and I love it. Been smoking meat pretty much every weekend ever since. Did some St. Louis style ribs and smoked 2 whole chickens in half the time of an original smoker. I am even entering
my 1st BBQ competition in Sept. just to see how I do against other grillers.

[/quote]

Nice! You should do beer can chicken on the smoker. stand the chicken up cavity side down and put an open can of beer in it so it evaporates into the cavity as it smokes.

.

No more BBQ talk though cause I don't want to ef up Snakes thread. :-(

[quote user="DTW Dirty Harry"]

[quote user="UneasyJmitchell"]

^^E-cigarettes? Or a smoker for meat? I had a great smoker but it recently burned through the firepan. Its time for a new one. It cooked with the fire beside and lower than the meat, the fire was not under the meat. Best way to cook out IMHO.

[/quote]

I use a simple, straight forward barrel style (aka Texas style) grill with the side smoke box. My neighbor is from Kansas City and loves the BBQ/smoking thing and, in fact, has a little BBQ competition team. I've picked up a bunch of tips from him over the
last couple of years. He is very opposed to gas grills and electric smokers, as are most "hard core" BBQ guys. I've never tried an electric smoker but I understand they are much easier, which makes sense because to me the most difficult part of doing a proper
smoke is maintaining the correct temps for the duration of the cook. This is not always an easy task when dealing with just fire but I've gotten better over the last couple of years.

.

Sometimes I grill, sometimes I smoke (with the offset smoke box) and sometimes I do a hybrid, meaning, I offset the fire in the grill and cook the food on the opposite side. Depends on what I'm cooking and what I'm trying to accomplish with it. Steaks, burgers,
fish, etc go right over the fire. Sometimes pork or chicken (especially beer can chicken) will be offset and sometimes I'll do a straight smoke, like two weeks ago when I smoked 4 racks of ribs for almost 4 hours. 2 and 3/4 hours with just dry rub to get a
nice char and then wrapped in foil, sauced and slow cooked for another hour.

.

For wood I tend to stick with hickory, mesquite and apple wood primarily but have been known to use things like oak, peach, maple, etc... In fact, one of my clients owns a tree trimming and stump removal business. I get some nice stuff to burn from him from
time to time. Dude, now I'm hungry!

[/quote]

Harry! I didnt know that you were into BBQ smoking....I use 2 of the 22.5 Weber Smokey Mountain Smokers and have done 3 competitions so far here in CA. My next one is coming up on Oct. 19th, a rib cook-off at Spartan Stadium here in San Jose. I'm addicted
to BBQ! My team name is "Los Mexi"Q"tioners...lol

Well I come from a family of pot smokers, so a reefer is the first thing that pops into my head.

.

(Not that I'm a pot smoker)

.

Hee

[quote user="UneasyJmitchell"]

^^E-cigarettes? Or a smoker for meat? I had a great smoker but it recently burned through the firepan. Its time for a new one. It cooked with the fire beside and lower than the meat, the fire was not under the meat. Best way to cook out IMHO.

[/quote]

I use a simple, straight forward barrel style (aka Texas style) grill with the side smoke box. My neighbor is from Kansas City and loves the BBQ/smoking thing and, in fact, has a little BBQ competition team. I've picked up a bunch of tips from him over the
last couple of years. He is very opposed to gas grills and electric smokers, as are most "hard core" BBQ guys. I've never tried an electric smoker but I understand they are much easier, which makes sense because to me the most difficult part of doing a proper
smoke is maintaining the correct temps for the duration of the cook. This is not always an easy task when dealing with just fire but I've gotten better over the last couple of years.

.

Sometimes I grill, sometimes I smoke (with the offset smoke box) and sometimes I do a hybrid, meaning, I offset the fire in the grill and cook the food on the opposite side. Depends on what I'm cooking and what I'm trying to accomplish with it. Steaks, burgers,
fish, etc go right over the fire. Sometimes pork or chicken (especially beer can chicken) will be offset and sometimes I'll do a straight smoke, like two weeks ago when I smoked 4 racks of ribs for almost 4 hours. 2 and 3/4 hours with just dry rub to get a
nice char and then wrapped in foil, sauced and slow cooked for another hour.

.

For wood I tend to stick with hickory, mesquite and apple wood primarily but have been known to use things like oak, peach, maple, etc... In fact, one of my clients owns a tree trimming and stump removal business. I get some nice stuff to burn from him from
time to time. Dude, now I'm hungry!