or Connect
New Posts  All Forums:Forum Nav:

too smoky???

post #1 of 11
Thread Starter 
Is it possible to make too much smoke? I have a offset wood smoker.
post #2 of 11

Yes it is possible,

 

I like to refer to offsets and RF's as pits when using sticks as fuel and not really "Smoking".

When I'm using the pit I feel I am really not smoking but rather offset cooking over hard wood coals (indirect).

 

I consider smoking on a stickburner when smoke flavor is intentionally infused into the meat, for example if you loaded the firebox up with charcoal and add wood chunks to impart a flavor on the meat, or you intentionally let the wood smoke to add flavor as opposed to a clean hot fire.

 

Just my 2 cents.

post #3 of 11

SQWIB, interesting take on stick burners.  I'm curious though, wouldn't burning just wood still impart the smokey flavor, thus still making it a smoker versus a stick burner?  That might sound harsh or smartass-ish, but that isn't my intentions, just can't find a way to word it.

 

Or, what if you have a rf that you are burning oak with, and using a split or two of apple, cherry or another variety of wood that can impart that flavor?

 

You are always full of information and I appreciate your posts on this site.  I'm actually going to be building a smoker this summer/fall (new baby, and other work related obstacles to get around before we get started) that is going to be a rf, which is going to be a new adventure for sure!

post #4 of 11
Quote:
Originally Posted by heyer5 View Post
 

SQWIB, interesting take on stick burners.  I'm curious though, wouldn't burning just wood still impart the smokey flavor, Yes thus still making it a smoker versus a stick burner? No not in my opinion  That might sound harsh or smartass-ish, but that isn't my intentions, just can't find a way to word it. No Problem

 

Or, what if you have a rf that you are burning oak with, and using a split or two of apple, cherry or another variety of wood that can impart that flavor? Yes, it's in my post I consider smoking on a stickburner when smoke flavor is intentionally infused into the meat, for example if you loaded the firebox up with charcoal and add wood chunks to impart a flavor on the meat, or you intentionally let the wood smoke to add flavor as opposed to a clean hot fire. There was a time when I would put a piece of wood in the firebox and run propane to smoke on the stickburner, I have also done this with charcoal.

 

You are always full of information and I appreciate your posts on this site.  I'm actually going to be building a smoker this summer/fall (new baby, and other work related obstacles to get around before we get started) that is going to be a rf, which is going to be a new adventure for sure! You mean a pit :biggrin:

 

It's really subjective but I feel, I am not smoking when cooking on my pit, you could go a step further and do a preburn and load the firebox with hot coals to really minimize the smoke flavor and in my HUMBLE opinion this is more of a traditional type barbecue (I use that word very loosely).

Most of my cooks on the pit I try for the least amount of smoke as possible.However there are times when I let more smoke roll than usual.

Most everything that comes off my pit does have a smoky flavor, some very very subtle, but this is my intention.

I want just a kiss of smoke flavor on my cooks.

 

Most folks use all of this verbage interchangeably (if that makes sense) and many times there really is no way to attach a specific word to a specific method, such as in the word "Barbecue", I am sure you heard that word used many ways.

 

If I want to REALLY smoke something, I will use my GOSM either with wood or an AMNPS.

 

Bear in mind, this is just one mans opinion

 

I hope I cleared that up

post #5 of 11
Quote:
Originally Posted by SQWIB View Post
 

 

It's really subjective but I feel, I am not smoking when cooking on my pit, you could go a step further and do a preburn and load the firebox with hot coals to really minimize the smoke flavor and in my HUMBLE opinion this is more of a traditional type barbecue (I use that word very loosely).

Most of my cooks on the pit I try for the least amount of smoke as possible.However there are times when I let more smoke roll than usual.

Most everything that comes off my pit does have a smoky flavor, some very very subtle, but this is my intention.

I want just a kiss of smoke flavor on my cooks.

 

Most folks use all of this verbage interchangeably (if that makes sense) and many times there really is no way to attach a specific word to a specific method, such as in the word "Barbecue", I am sure you heard that word used many ways.

 

If I want to REALLY smoke something, I will use my GOSM either with wood or an AMNPS.

 

Bear in mind, this is just one mans opinion

 

I hope I cleared that up

Yep, totally clear...kind of like mud :)

The joys of a subjective topic and peoples opinions from different area's of the country/world!  But yes, I understand your point of view and appreciate the explanation!

 

And yes, then I guess I will be building a "pit" at sometime...when time allows!

post #6 of 11
Thread Starter 
Don't mean to break up the witty banter, but I still need help with controlling my smoke. Any :grilling_smilie:suggestions
post #7 of 11
Quote:
Originally Posted by chavo14 View Post

Is it possible to make too much smoke? I have a offset wood smoker.

 

Yes----Too much smoke on the left below:

 


 
post #8 of 11
Quote:
Originally Posted by chavo14 View Post

Don't mean to break up the witty banter, but I still need help with controlling my smoke. Any :grilling_smilie:suggestions
Your original question was answered ...Is it possible to make too much smoke?.

Now you seem annoyed you didn't get the answer you wanted for a question that wasn't even asked.

Since you don't care for friendly chit chat
There's a search function on this site... use it and type in Fire Management.
Good Luck!
post #9 of 11
Thread Starter 
Please do not post to my threads anymore. I find you to be unhelpful and kind of a jerk. Thank you
post #10 of 11

As for your original question, as Bearcarver illustrated, white, billowing smoke can and usually will result in oversmoked, creosote tainted meat. For an offset wood smoker you want a small, hot, clean burning fire putting out thin, bluish or almost invisible smoke. This is achieved by giving your fire plenty of air so it can fully burn the wood. You can call it whatever you like, but it does impart smoke flavor to the meat and is generally regarded as "smoking". The amount of heat is generally controlled by the size of the fire. Ideally your vents will be nearly all the way open so airflow is optimized.

In addition, it's also a personal taste thing. Some folks prefer a milder smoke flavor from woods like apple or oak, while others prefer a more robust flavor from woods like mesquite or hickory.

post #11 of 11
Quote:
Originally Posted by chavo14 View Post

Is it possible to make too much smoke? I have a offset wood smoker.

 

Yes, it is possible.

If you need an answer with more detail or instruction, you should provide more info concerning your method of starting and maintaining the fire.

As a general rule you should always keep a small hot fire burning in the fire box to provide heat. Very little smoke is involved, however you will get smoke flavor on your food.

Good Luck.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion