ADogNamedGromet
Newbie
- Jun 24, 2018
- 1
- 0
Hi I made one very similar to the Smokai. It works really well. I have a small machine shop and acquired some brass and Stainless pipes. Mine has a slot at the underside of the pipe of about 1/4" X 2 " The tube is attached to a brass part that holds a small copper tube that extends just past the slot under it. The tube is about .100" of an inch diameter inside. The holes on the side of the unit are about 3/8 . These sizes are proportional to the air flow.
Mine pumps out smoke for several hours but It is very intense smoke. I never have to smoke for more than 1hr or the flavor is overpowering. Everyone in my family says 1/2 hr or less is adequate. I use a chainsaw and a small tarp to collect different wood chips. The chainsaw creates perfect wood chips for burning. I do not wet the wood. I like Ceder and cannot buy it in shavings so I go to Homedepo and buy untreated ceder fence boards. I am Estonian and they smoke allot of Herring and Eel. I also lived in BC and Ceder and Salmon go well together.
My setup works well and it produces adequate smoke. There is a build up of Creosote at the burn area and in the pipe. I have made it so that it disassembles easily. I also have a wire and a stainless steel-wool ball to clean the inside of the pipe. Rubbing alcohol dissolves the creosote. If I smoke for prolonged periods it builds up and needs mid smoke cleaning.
I have learned that High temperature burning produces less smoke. Low temperature burning and softwoods create more smoke and creosote. I think it is normal to have some creosote. I would like to tweak mine to a bit higher temp to produce less of it.
Remembering that smoke is a carcinogen so eating too much of the black stuff is bad for you. It also makes allot of old world flavor. I smoke a
several times a year and keep it to a indulgence. So when I do it I do it right. Smoked Lux, Smoked Cheese, Smoked Butter, Smoked Garlic, Peppers, Nuts, Spices, Parmesan. At party's my smoked Bree and Cheddar is eaten seconds after I put it on the table. They love it.
Rum soaked Smoked Salmon is my fav.
HOW DO YOU GUYS CLEAN YOUR EQUIPMENT?
Mine pumps out smoke for several hours but It is very intense smoke. I never have to smoke for more than 1hr or the flavor is overpowering. Everyone in my family says 1/2 hr or less is adequate. I use a chainsaw and a small tarp to collect different wood chips. The chainsaw creates perfect wood chips for burning. I do not wet the wood. I like Ceder and cannot buy it in shavings so I go to Homedepo and buy untreated ceder fence boards. I am Estonian and they smoke allot of Herring and Eel. I also lived in BC and Ceder and Salmon go well together.
My setup works well and it produces adequate smoke. There is a build up of Creosote at the burn area and in the pipe. I have made it so that it disassembles easily. I also have a wire and a stainless steel-wool ball to clean the inside of the pipe. Rubbing alcohol dissolves the creosote. If I smoke for prolonged periods it builds up and needs mid smoke cleaning.
I have learned that High temperature burning produces less smoke. Low temperature burning and softwoods create more smoke and creosote. I think it is normal to have some creosote. I would like to tweak mine to a bit higher temp to produce less of it.
Remembering that smoke is a carcinogen so eating too much of the black stuff is bad for you. It also makes allot of old world flavor. I smoke a
several times a year and keep it to a indulgence. So when I do it I do it right. Smoked Lux, Smoked Cheese, Smoked Butter, Smoked Garlic, Peppers, Nuts, Spices, Parmesan. At party's my smoked Bree and Cheddar is eaten seconds after I put it on the table. They love it.
Rum soaked Smoked Salmon is my fav.
HOW DO YOU GUYS CLEAN YOUR EQUIPMENT?
