I have one of Todd's incredible inventions and it works great, my only problem is the sawdust, the Government just enacted a new law last year that ALL non-edible agricultural products entering the country must be sprayed, so my saw dust would be sprayed with some nasty chemicals that I don't really want on my food.
I searched the web and read all that I could find about smoke generators and what produces creosote, this is what I came up with, it's not my idea, found the original design on the web some where, I don't really remember where, so if you see this and it's your idea, thank you, it works great for me.
This is the initial start up with all of the air flow from the pump entering the generator to light my lump.
I read the primary cause of creosote is cold smoke, I used 4" steel tubing with a brass connection, ...while the brass does dissipate heat, not nearly as fast as aluminum does, ...air flow backed down and no smoke escaping from the top cap.
I used a small aquarium pump with an aquarium 2 gang valve to adjust my air flow in the venturi, the results, TBS, ...this happens to be cherry smoke from the chips I bought at Ace Hardware.
Here is TBS exiting the top vent.
This is ambient tonight, cloudy with rain.
I load it first with some small chunks of lump, then some cherry chips, more lump and then more cherry, it's a little less than half full and that will burn for 3 hours.
In anticipation of the inaugural run in the GOSM I took some cheese out of the fridge and let it sit for an hour before it went into the smoker.
All of the New Zealand cheese is pale yellow, from left to right: Gouda, Cheddar and Swiss.
I let the chips burn out, they lasted almost three hours, I opened the door several times during the smoke to see how much smoke was in the smoker, seems to be about the same amount as when I lit both ends of the AMZN.
All during the smoke the temp stayed at 77°, that means my smoke generator is not adding any heat to the smoker,......I won!
Sorry, I don't have any pics of the cheese when it came out of the smoker, the camera batteries died, ...I wrapped the cheese in plastic wrap and into the fridge for two weeks, I'll post pics then of the finished cheese.
Thanks for looking and Merry Christmas,