Help stop my chunks from burning too fast!!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

wmflyfisher

Newbie
Original poster
Jul 14, 2010
11
10
Nth West GA
My food has been tasting good but my chunks are burning too fast (I think) or too hot. I am using the Brinkmann Gourmet Electric smoker. When I'm done smoking my chunks are all white ash. Is this normal? Also, I recently opened the top and they were on fire in the bottom. I usually place them in the bottom right on the lava rocks beside the element. ANY help would be greatly appreciated. I'm smoking for the family tomorrow!
 
This might not be the answer you're looking for but it's the best answer for an electric smoker. AMNPS! It's the electric smokers best friend!
 
If they're catching on fire and burning into ash in an electric or gas heated smoker, they're too close to the heat source and/or are getting too much oxygen. You can reduce oxygen by putting the wood into a metal container (burnt out, or non-coated, bare metal can). A bit farther from the heat will help as well. Too much heat/oxygen will cause flare-ups.

Eric
 
Thanks guys. What about using tin foil to wrap them up? I can't get them any further away from the heat unless I use smaller pieces.

S2K, smoked the Franks wings yesterday that everybody is raving about and yes, they were the bomb!! Thanks!
 
Yes, you can use a foil pouch, as long as it won't get too hot from the heat source and melt...that's mostly just an issue with gas burners, though.

Eric
 
Thanks Fly! Did you inject them?
Oh yeah. I think I will do more Creole Butter next time and I bought the Frank's "wing" sauce to do them tomorrow. I was highly impressed!
Yes, you can use a foil pouch, as long as it won't get too hot from the heat source and melt...that's mostly just an issue with gas burners, though.

Eric
Should I just wrap the pieces individually or create a pouch for all the chunks and set them directly on the burners??
 
The main thing is just injecting to get the flavor inside, you can use any sauce you like, do it to your taste! I've use a lot of different sauces just to mix it up!
 
I have found when soaking in water it just creates steam and takes a lot longer to actually produce smoke. Just what I have experienced. 
 
I have found when soaking in water it just creates steam and takes a lot longer to actually produce smoke. Just what I have experienced. 
Dave you are not the only one... I can't find it now but one of our members did extensive testing on soaking chunks. He soaked wood for various lengths of time and then cut the chunks in half to see how much penetration occured. I seem to remember that even with several days of soaking the water only penetrated about 1/4" and once placed on the coals did nothing until they dryed out. Once dry they smoked for awhile then burned up like dry wood. The conclusion was, where the chunks are placed, near the coal or on the coals had an impact on ignition. Placing near the coals gave good smoke until the charcoal started burning hot enough to ignite the wood chunks. Then they just burn up. Oxygen control was another factor. Low Oxygen equates to longer smoking. Wrapping the chunks in foil with a few holes or placing them in a can, with the can lid still partially attached, and closing the lid gave a good result. Bottom line...Whether you burn Charcoal, or Propane if the wood chunks gets too hot they Burn. Soaking does ZIP except delay the inevitable!...JJ
 
wmflyfisher, morning.....  Try using 1 chunk....  If you have 2 chunks they can burn.... it takes 2 logs to make a fire.... 1 will usually smolder... 

Dave
 
Howdy wmflyfisher,

These guys know their stuff and are all giving great advise.  The main thing for me is finding the balance between, Heat and oxygen to get the TBS that I am looking for.

I do not have an electric smoker, but having a propane and a  UDS, I found that there is a big difference between them as far as flavor wood placement and intake control.

Have fun experimenting and you will find the perfect combination.

You did the right thing by coming to this forum for help, everyone here goes above and beyond to help rookie smokers like myself to accomplish amazing meals to share with friends and family.

Keep on smokin' Brother.....
th_4th_of_July.gif
 
I would try a pouch with several smaller chunks if you want heavier smoke, a few less for lighter smoke. Placement should only be as close as needed to the heat source to create smoke...direct contact with the element could possibly burn-up the foil, and result in nasty vapors in the smoke chamber. I haven't put chunks into a closed container yet, but chips can be problematic for control of heat/oxygen. Smaller pieces, having more surface area for their mass, tend to flare-up more easily than larger pieces. Before you try the foil pouch or metal can method for oxygen control, see about just moving the chunks an inch or so farther away from the element. It usually doesn't take much distance to make a big difference.
I have found when soaking in water it just creates steam and takes a lot longer to actually produce smoke. Just what I have experienced. 
Exactly right. I quit soaking my wood several years ago...well, probably 7-8 years ago, when my only smoker was the GOSM 3405-GW. Soaking delays the onset of smoke until the water has evaporated enough for the wood to get hot. Then, if your heat/oxygen isn't right for the wood size and type of smoke box, you're back to square-one anyway. Once I figured out what the wood really wanted, I was running 4-6 hours of smoke from that little smoke box with about 2/3-3/4 load of chips (not chunks)...you just gotta get the heat and air correct for the size of the smoke wood, and the smoke will come on slow and steady.

Eric
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky