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I'm missing the main point

post #1 of 8
Thread Starter 

I haven't had much time to do any smoking. And I have slept since my last smoke. (that's my excuse i use for being forgetful) So I'm asking a basic question. When I smoke with my air intake closed (I don't have a damper on my smoke stack), I get heat, but not much smoke. Should I open my air intake to allow more air in which will keep the volume cooler but allow the heating element to get hotter which in turn makes more smoke? Any rule of thumb? Thanks

post #2 of 8
Thread Starter 

Also, what's the rule of thumb about how long you need a real good concentration of smoke? Do you have lot's of smoke the first half, the last half or all the cooking time?

post #3 of 8
A name of the smoker and a pic would help.... Air flow is critical to a quality tasting smoked product.. A thick concentration of smoke can produce nasty tasting food.... thin wispy blue smoke will produce excellent flavor.... some flavor woods are strong flavor, some are light.... depending on the food being smoked, I will use 30 minutes of mesquite up to several hours of pitmasters choice pellets..... it is a learning curve you have to develop depending on personal tastes........

post #4 of 8
Thread Starter 

Dave, I appreciate you expertise. The smoker is one that I made from an old metal refrigerator. here are some photos.

My smoke stack and air intake are both 4" dia. The air intake is in the middle of the bottom with an air diffussion plate between it and the element which sets on the plate. 

I can chock down the air intake pretty good. I think I'll do a trial run of heat, air & smoke, while monitoring the temp to get a better idea of how they interact. Thanks and happy smoking.

post #5 of 8

Good looking smoker......  With the stuff you added, you should be able to control the heat nicely even with a fair amount of air flow.....  



post #6 of 8

Hello and welcome, nice looking smoker.


Gary S

post #7 of 8
Thread Starter 

Thanks Dave & Gary. I just putit on casters for easy moving. And I just lathered up some pork rubs with mustard and some of Billbo's rub. i have some of his sauce in the freezer ready to apply just before the table.

This forum is great. Larry

post #8 of 8



Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.



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