Blondy_UK
Well-known member
- Joined
- Jun 6, 2017
- Location
- Daventry UK
Hi i am new to the site and new to smoking, i have just built my first reverse flow smoker after watching many youtube vids on building smokers and using them over the past year. after seasoning the smoker i tried my first pork shoulder, i used charcoal briquettes to start with then added small logs that i had in my shed 1 at a time. after a couple of hours i foiled it then kept up the heat for another 3 hours. then removed the pork to rest a while and upon trying the the meat i was disapointed with the well over smoked taste and bitterness, i later found out that it could have been creosote.
This weekend i thought i would give it another go but leaving the chimney fully open and using more charcoal and only adding oak splits one at a time to keep the temperature up. i wrapped the pork at 90 minutes this time but although not as bad of the first smoke it still ended up in the bin. i tried to keep the thin blue smoke but when adding a log or split there is always some initial white smoke that i am getting for some time after.
I dont want to give up on this just yet so i am asking for some advice on what i might be doing wrong, i have some pics in my welcome call if anyone can look at to see if there is anything obvious in them that would not help me. the air inlet and chimney are both 4 1/2" pipe and the chimney extends down to the cooking rack. thanks for any suggestions or help.
This weekend i thought i would give it another go but leaving the chimney fully open and using more charcoal and only adding oak splits one at a time to keep the temperature up. i wrapped the pork at 90 minutes this time but although not as bad of the first smoke it still ended up in the bin. i tried to keep the thin blue smoke but when adding a log or split there is always some initial white smoke that i am getting for some time after.
I dont want to give up on this just yet so i am asking for some advice on what i might be doing wrong, i have some pics in my welcome call if anyone can look at to see if there is anything obvious in them that would not help me. the air inlet and chimney are both 4 1/2" pipe and the chimney extends down to the cooking rack. thanks for any suggestions or help.