Originally Posted by Chef Willie
Hi there....I'm interested in how this turns out for you as I am on the bubble of ordering the Smokin it #3...a clone of this one I believe. The smoke coming out does not appear to be excessive to me (IMHO) but then again I'm not in front of the unit. I'm tending to agree with other posters as I've been reading every post obtainable on this style...cut back on the amount of wood used. With these ultra tight units a small amount seems to go a long way. I've read of others having success with the AMNS even with the restricted airflow using the back left corner, if that's a help to you. Meat moisture is also trapped in the chamber...moisture and heat creates steam ? which, to me, could be the white billowing smoke. BTW, I currently am using a upright gasser which sometimes smokes a lot at first. We're neighbors.....I'm in Albany, welcome to the fray
Hi Chef Willie,
Great to know that there is another smoking enthusiast nearby! You are close enough that you could possibly have smelt the smoke from my latest mis-adventure! Thank you for your info and suggestions.
I have sent an email to customer service at SmokinTex to ask about this problem. I'll let you know their response when I hear back from them. I may have overreacted to the smoke yesterday and not given enough time for the smoke to settle down, but I've lost all credibility with my husband after trashing some spare ribs last week, and I was anxious not to ruin another dinner.
I noticed from your profile that you are intending to try sausage making in the future. I've just started doing this too, and as of today have now made bratwurst, chaurice, beef pub bangers, and pork/apple/leek link sausage using hog casings, and breakfast sausage links using sheep casings. LBCC occasionally offers a really excellent sausage making class, and Portland Culinary Workshop is doing a 2-day class on sausages & smoking on Feb 23rd and 24th that I'll be taking. Because I feel like the village idiot with smoking, I'm posting a picture of my breakfast sausage that I made today, just to reassure myself that I'm not a complete culinary failure.
Thank you again for your reassurance and advice, and Happy New Year!