newbee

[lu1847]

Hey, everyone
Glad i found this site. I am relatively new to the smoking thing, bought a smoke hollow electric smoker a few months ago and have used it a few times (venison hot sticks, pork butt, baby b ribs) have found it does ok but like alot of the members i have found that my wood chips dont burn down to gray ash just turn black. My smoker does not have any vents anywhere and im wondering if thats why. I did have to modify it a touch so my wood box would even smoke i had to cut a spot out of the bottom rack so the wood box would sit directly on the heating element. I just fired it up and am doing a test run as i am typing this. Hope this makes a difference. Well i look forward to the education i believe will get here from all you great meat puffers. Keep up the good work.

 

[jdt]

welcome to the smf, I am sure an electric user will come along and give you some tips.

 

[flyfishjeep]

Welcome to the forum. I used to live in MN but transferred south. (Much better weather, usually).
I don't know much about your type of smoker, but there was a thread not to long ago about the same issue.
http://www.smokingmeatforums.com/for...ad.php?t=87865

If your smoker didn't have any vents, then I could see an issue with the smoke not forming since you will need air flow to aid in the woodchips burning.

Take some pictures and see if someone else can give you a better answer.

Again welcome to the forum. You wont be disappointed, just hungry!

 

[mr mac]

That's pretty much the same mod I had to make on my Royal Oak (though I didn't have to cut anything) in order to get teh wood to actually burn.

Welcome to the SMF from MO!

Mac

 

[mballi3011]

First off welcome Lu to SMF. It sounds like you are well on your way to be an outstanding new member of this fine site. You'll like it here cause there are abunch of good folks here that would just love to help you out with just about anything to do with smoking. We really like to have newbies here because they can bring in a new propective to how things are done. There's nothing like a new set of eyes to give and new way to make things that little differant to make things alittle better. So I hope you know about the Qview here.
http://www.smokingmeatforums.com/for...ad.php?t=58920
Here's a link to photobucket it's free and easy to download pictures. Then if your really new to smoking Look up the E-course.
http://www.smokingmeatforums.com/for...play.php?f=127
It's also free and it will give you the basics of smoking. So after all of that you just need to go grab something to smoke and if you have any question just post them here and we will answer it quickly so you don't have any mishaps with your smoke.
Welcome To Your New Addiction

 

[lu1847]

thanks fly fish for the link, and others for welcoming me. Well from what im reading i think the ventalation is the issue its just funny they would make a smoker with no vents. like i say i am fairly new to this so i dont know.

 

[treegje]

Welcome to the SMF, We are glad to have you onboard

 

[richoso1]

Welcome to the SMF. It does sound as if you have a ventilation/circulation problem that is preventing your type of wood from completely burning. This problem is not just with electric smokers, charcoal and propane smokers can have the same issue.

 

[mama's smoke]

Welcome to the site. I'm actually a noob, too, but I have to say I have found a wealth of info here. It gave me the knowledge and confidence to enter the world of smoke. Is there a vent on the top of your smoker? If so, how open do you have it?

 

[lu1847]

No no vent i think i am going to make one. I have had 2 racks of bb ribs in there for about 4 hours now at 220, i took the wood chip tray out about a half hour ago they look great but i don't know how well they took to the smoke, i just cant get them (wood chips) to burn to ash they just smoke and then turn black which i don't think is a good thing. Any advice would help thanks

 

[timtimmay]

Welcome! You'll find a great crew here at SMF

 

[irishteabear]

Welcome to SMF. Glad you joined us.

 

[chef jeff tx]

Howdy, welcome to the SMF!!

 

[jjwdiver]

Welcome to SMF from a fellow Minnesotan, ya sure! Lots of answers to be found here, plenty of good advice, bad jokes, appreciated qview and even some get-togethers.

 

[lu1847]

just talked to a rep from smoky hollow smokers and he told me that now they are putting 12- 1/4 inch holes in bottom of the chip pans on the new models maybe i should try that before making a damper of some sort?

 

[etcher1]

Welcome to the SMF forum, You came to the right place. Good people and good info.

 

[seenred]

Welcome aboard! Glad you're here.

 

[caveman]

Welcome to the forum. I hope you get your wood chip issue sorted out.

 

[meateater]

Welcome to the SMF. Glad to have you here. Lots of good folks here and knowledge. Looking forward to your first qview.

 

[beer-b-q]

[font=&quot][/font]

[font=&quot]Welcome to SMF, Glad to have you with us. This is the place to learn, lots of good info and helpful friendly Members.[/font]

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[font=&quot]both a ServSafe Instructor and a HACCP Instructor.[/font]
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[font=&quot]Here you can get the 2009 USDA Food Safety Guide from his site.[/font]
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[font=&quot]How to post Qview to Forum:[/font]

[font=&quot]When you uploading to Photobucket I always use the Large IMG setting, 640 x 480 it is a nice size...[/font]

[font=&quot]Everyone here enjoys seeing the Qview so be sure to post plenty of pics...[/font]

[font=&quot]Large ones that us old people with bad eyes can see.[/font]

[font=&quot][/font]

[font=&quot]For Step By Step Instructions On Posting Qview Check Out This Tutorial[/font]

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