On the subject of thin blue smoke....

Discussion in 'General Discussion' started by rod g15, Jan 1, 2015.

  1. rod g15

    rod g15 Smoke Blower


    This is my little electric smoker.

    I put wood chips in the pan and set it directly on the burner. 

    I get alot of white smoke and suspect it is because the chips are right on the heat source

    and the burner is running full blast till the smoker gets up to the set temp. 

    Was considering one of the amazen products but I dont think it would stay lit. 

    No vents for air flow except the chimney. Maybe a small amount gets in through the burner. 

    Any ideas on how to get TBS?
     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Are you putting the wood on right at the beginning ?  Or once the smoker gets up to temp ?>
     
  3. rod g15

    rod g15 Smoke Blower

    I put the wood on once it's up to temp, but, at that point I'm opening the smoker door and losing heat and also putting cold meat in. So the burner is on quite a while again to get back up to temp. I feel it may be what I have to put up with.
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Take a coat hanger and fold it in a W pattern and set it between the pan and burner..... the space should cool down the chip pan.... adjust the size of the wire to FINE tune the smoke process.....
     
  5. rod g15

    rod g15 Smoke Blower

    OK, thats a good idea. I'll try that, thanks.
     
  6. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Many will help you create the smoke you desire, but don't be discouraged if you smoker produces a different smoke.  Take the time to keep notes and learn how to use your smoker the way it was designed.  By learning how to use different colors and densities of smoke, you will discover your smoking options will be greatly increased.

      You will want to keep record of the type of species of the wood, the type of wood, dust, chips, pellets or chunks and the amount by weight.  What you are cooking along with the ambient, internal smoker and internal product temps, color and the density of the smoke along with the time the smoke is applied.  Smoke may not need to be applied for the whole duration of the cook.  Most likely your personal taste will determine this.

      It may seem like a lot of work in the beginning, but the information collected will become invaluable information in the future.  You can keep records of your results by smoking and observing the results by smoking crackers.  It will give you a good idea of the difference each change makes.  By taking the time to do this now will answer many questions you may have in the future.

    Possibly the following will help.  Understanding Smoke Management - updated 12/08/14,   AMNPS & Smoke Daddy Myths?

    Have fun,

    Tom
     
  7. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Put some 411's in the back of your SS.  You're bound to generate a real nice blue smoke.....off the line.  [​IMG]
     
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    LOL   Brilliant,  How about attaching a dow rod to the bumper and tie a few steaks and a roast to it?
     
  9. rod g15

    rod g15 Smoke Blower

    OK, good idea. I'll try that, thanks.
    I like that!!!! Sure did alot of that back in the 80's, man, alot of fun. Hope to do it again!
     
  10. rod g15

    rod g15 Smoke Blower

    Hi Tom, 

    Went elk hunting near Clyde Park, MT this past Nov. Had a great time. Do you live near there?
     
  11. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Hello, Rod.  No, we live in NW Montana, no elk around here.  "Liar Liar pants on fier"   Who said that?  Must be my conscious talking to me again.

    T
     

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