Love this forum and all the help it gives, but I do have a question... Could someone discuss the venting of smoke? One place says to open her up and others don't say anything.
Thanks in advance.
RenoJohn
(john)
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Venting... the smoke that is.
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Love this forum and all the help it gives, but I do have a question... Could someone discuss the venting of smoke? One place says to open her up and others don't say anything.
Thanks in advance.
RenoJohn
(john)
backwoods bbq
Meat Mopper
GREAT question john. For beginners it is easiest to have a small fire with your vents open that way it does not get too hot. A small fire is easier to control with vents open than a large fire with vents closed. there is also alot of debate on BBQ, BarBCue, Barbecue, and pit Q there is not enough room for me to elaborate on the types, origins, and taste. (I'm watching two pits right now) but it all comes down to controling your fire and getting a good balance of smoke. Pit Q has a HEAVY smoke taste and is not recommended for the faint of heart or competitions. You really just want a steady flow of smoke and if it is clear coming out your chimney well thats fine also. You DO NOT want black smoke!!! experiment with heavy smoke shirt time bursts, light smoke long bursts etc. when your vents are closed you will hold in more heat but you need to have a good fire behind it! hope this helps.
'If the smoke is black give is some draft, if the smoke is white your doing allright'
'If the smoke is black give is some draft, if the smoke is white your doing allright'
austinl
Smoking Fanatic
I personally try to have both dampers as wide open as I can and control the temp with the size of the fire because I feel I get a better smoke flavor that with a smaller hotter fire. This is going to be different as stated above from smoker to smoker but if you have a medium to large offset firebox (as I do) I think you have a lot more room to "play around" with fire builds and fuels, etc. No matter what the environment in the firebox is however, I only close down the exhaust damper if I am trying to slow down a fire that is getting a little wild like when a log is about to break down into coals.
I have an electric smoker and I found yesterday that open is the best... thanks to you for your kind responce...
RenoJohn
john
RenoJohn
john
- May 12, 2011
- 22,172
- 7,150
John on any smoker and especially Electric smokers you always leave the vent 100% open and control the temps with the smoker thermostat, intake dampers or the size of the fire. You want convection as the heat travels through the smoker and to get continuously fresh Smoke on the meat. Stale smoke can give an acrid sharp taste, not good eats...JJ
frosty
Master of the Pit
"John on any smoker and especially Electric smokers you always leave the vent 100% open and control the temps with the smoker thermostat, intake dampers or the size of the fire. You want convection as the heat travels through the smoker and to get continuously fresh Smoke on the meat. Stale smoke can give an acrid sharp taste, not good eats...JJChef JJ is absolutely correct and right on target. The stale smoke can also cause a build up of creosote on the interior of the MES, and it will not improve the flavor. Let it out and the family will shout how good your product is.Good luck!
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You folks are great... thank you all very much for the great advice... next project, smoking a boston butt for pulled pork
austinl
Smoking Fanatic
Just got done with one (pork butt) last night. Woke up at 5am, put it on the grate at 6am, and pulled it apart all the way at 9:30pm but it almost fell apart on its own.
smokinhusker
Legendary Pitmaster
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