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Smoke Question?

post #1 of 6
Thread Starter 

I am the proud owner (I guess) of a Masterbuilt XL. I have done most of the modifications recommended for this smoker. I have smoked most everything, except a brisket, with pretty good results. Being a novice, I am still learning. I use a cast iron pot suspended about 1 1/2 " above the burner. I use chunks of pecan, hickory and cherry. I guess my question is how to eliminate the white smoke and sometimes creosote. Maybe I am doing it wrong. I have tried wrapping in foil and putting a top on the pot.  Should I be allowing the white smoke to stop before putting in the meat? Should I stack the chunks so the top piece burns slower? I usually use 3 to 4 chunks of wood about the size of a tennis ball. I have ordered an A-Maze-N to use with my electric smoker for cold smoking and might give it a try in my XL. Thanks.

 

Barry

post #2 of 6

I don't own a propane smoker, but are you getting a bitter taste on the meat, as in creosote? If not a little white smoke from time to time is normal especially when you start the smoker up. I'm just guessing but I think the gas guys may suggest only putting in 1 chunk at a time. If you are getting thick white smoke in the beginning I would wait until it thins out before you put the meat on. Hopefully one of the gas guys will be along shortly to better answer your questions.

post #3 of 6

Are you using a lid on your cast iron pot while it is in the smoker?

post #4 of 6
Thread Starter 

I use a lid with two small holes (1/8"). I have also foiled the chunks and used the lid. I also use a cast iron trivet in the pot (actually a dutch oven). Maybe I will try getting the smoke rolling 10 min. or so before I put in the meat. Thanks.

 

Barry

post #5 of 6

I run a gasser and used to use chunks before the AMNS came. I'd typically put 3-4 chunks in at a time, maybe 1/2 the size of a tennis ball. You didn't mention anything about venting the smoke...exhaust vent full open & intakes almost closed on mine seems to work. The creosote taste could be from stale smoke not getting out?

post #6 of 6
Quote:
Originally Posted by barrycuda View Post

I usually use 3 to 4 chunks of wood about the size of a tennis ball. I have ordered an A-Maze-N to use with my electric smoker for cold smoking and might give it a try in my XL. Thanks.

 

Barry



 Way to much wood. Maybe try two, 1/2 the size of a tennis ball. You might see a little white smoke to start, but it should turn to blue in a short.

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