Well I actualy got to do my first smoke. I did some pork loin 1 dry cured first the other in brine. My mistake was to overcook them but they did taste good. One ptoblem I encountered was sticking pucks any ideas? Sorry no pics. ???
Was the chute (tube) for the pucks all the way in.
As mikecorn.1 said. I also had this problem on my first smoke. Now, I smooth off any roughness by hand, load them carefully and then give 'em a couple of taps on top to make sure they're all loaded properly. The second smoke went off flawlessly with about 18 pucks loaded.
Muntjac
hi and welcome to the forum.
I second what both Arnie and mike have said and just would like to add that I use a hair dryer every once in a while and blow through the Smoke Generator from the inside out to make sure all the tiny pieces are out.
Are you using any sort of a thermometer while cooking. Most of the people on this forum has one type or another but I would venture to say that most of us would recommend the Maverick ET 73 dual probe. It is excellent as it monitors your tower temp as well as your cooking IT.
HR
Thanks for the replies. I will check the chute tube and buy a thermometer :)