- 28 Posts. Joined 8/2013
- Location: Milledgeville ga
- Points: 10
- Select All Posts By This User
Recent Images In This Thread
- categorySmokerstagged by Davidhef88, 11/10/13
Related Forum Threads
- grates made from a grocery cart? Last post on 11/30/13 at 9:17am in UDS Builds
- Stainless Steel! Last post on 11/23/13 at 6:13pm in Charcoal Smokers
- Operation: Turkey Gobble. Now with bonus Q-vue! Last post on 12/18/13 at 7:36am in Reverse Flow
- My 1st UDS build!! Last post on 3/7/14 at 10:33am in UDS Builds
- UDS Build in Progress Last post on 1/12/14 at 10:52pm in UDS Builds
Got this for convenience and the ease of smoking at tailgates or events without pulling the stick burner. Smoked several meals on it now. While I was assembling the smoker, i saw the wood chip tray...
If you ever wanted to make sausage and jerky this is the book that will get you started. Easy step-by-step instructions show you how to bone out a deer for sausage and jerky. Also includes both...
I know it's bad form to be underwhelmed by this book, but am I the only one who actually read it? There are duplicated parts, there is no discernible order to it, and it is mostly aimed at people...
I received this smoker as a gift - it's the 30" model. I read in the forums here about some mods to improve functionality and I did them: installed a base and casters, added some insulation around...
I received the 38' Smoky Hollow with the glass door at Christmas, and have done about 5 smokes so far. The unit is roomy enough to do a 12+ lb. brisket and much more. After two smokes, I ordered a...
Need some help
SmokingMeatForums.com Top Picks
Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything ......... I am assuming this is a gas smoker. If you are all sooted up you probably are not getting the correct air/gas mix. look at your flame should be blue.
I have a propane burner/cooker I use for deep frying. Two things I always have to watch for are dirt dobbers and spider webs. Last spring I could barley get it lit. Took the burner off and flushed if with water, looked like mud. Kept running water through it till clear, then fired up my air compressor and ran air through it till dry. put it all back together fired it up and adjusted the air mix, perfect blue flame. Had spiders cause the same problem. If neither one of these are causing the problem, have your regulator checked.
Way to much yellow in that flame photo. You air to fuel mix is off and that is where the soot is coming from.
Is there not an adjustment shutter for the air coming into the horn of the burner? If it has one, try adjusting it a little and wait about 30 seconds to see if the flame gets more blue or more yellow. More blue is the way you want to go. Just keep dialing it a little at a time and wait to see the results.
Another possibility is the pressure regulator is icing up. Did you recently fill the tank with fuel and is there frost on the regulator? If there is frost, get a hair dryer and turn the smoker burner on high. Keep the regulator from freezing by blowing hot air from the hair. After about 5 minutes it should be fixed. If the regulator is icing up what has happened is there is too much LP in the tank. It is supposed to flash over to a gas in the very top of the tank. When there is too much liquid LP in the tank, the liquid can be sucked up into the regulator and flash over to a vapor inside the regulator (which is an endothermic reaction - ie.... it gets very cold causing icing).
99% of the time it's the air shutter or spiders or other insect residue that causes the flame to burn too yellow (which produces carbon or soot).
More good advice. I really doesn't take much to effect the mixture. I know the first time it happened to me I thought how could the little bit of spider web cause this.
Sure, That is what I said earlier. You can take it off and blow it out. When mine stopped up last summer it had a dirt dobber nest in it, took it off flushed it out with water, then air let if dry outside in the sun, put it back together and fired it up Perfect Blue flame
Those little buggers cause more problems. One time several years back I was going to have a fish fry, Family and friends were over, fish getting ready, oil in the pot and a yellow flame. (Should have checked first) getting older have CRS, anyway pulled off the burner got a piece of tie wire ran it through several times (Spider web & parts) blew it out with air, put everything back, lit it up and good to go..
They turned out great. Smoked 8 whole butts weighing a total of 61 pounds and the smoker performed way beyond my expectations. I would have thought all them butts would have produced more finished product. I don't have a scale to weigh them but I got 5 1/2 gallon freezer bags completely full.
- Need some help
SmokingMeatForums.com Top Picks
- › Is this a bad idea? 1 minute ago
- › TorTilla Press 2 minutes ago
- › Sausage therapy required! 6 minutes ago
- › Paging all sausage gurus!! 10 minutes ago
- › Smoked Margarita Lime Chicken Galantine !!! 11 minutes ago
- › 2017 Smokers Weekend 12 minutes ago
- › % of Yields 25 minutes ago
- › New Member 26 minutes ago
- › Masterbuilt not working properly 27 minutes ago
- › New smoker - looking for advice. 27 minutes ago
- › Masterbuilt XL 44 propane smoker by comer4tide
- › Sausage And Jerky Makers' Bible: The Home Processor's... by Kirby27
- › Great Sausage Recipes and Meat Curing by Rytek Kutas by scubohuntr
- › Masterbuilt Two Door Propane Smoker by JASinIL2006
- › Outdoor Leisure Products Smoke Hollow 38202G by csparrazza
- › Masterbuilt 30" 20070312 with Window by mikeg1218
- › Blaz'n Grill Works "Gridiron" by fivebadgers
- › GMG by Kirby27
- › A-MAZE-N-SMOKER by racecar1439
- › Maverick ET-732 Remote Check Wireless Thermometer With 2 Probes by MyOwnIdaho
- › Goodly Vacuum Sealer
- › Differences Between Spareribs, St. Louis...
- › Pre-Proportioning Mix Ingredients
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine