or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › On the subject of thin blue smoke....
New Posts  All Forums:Forum Nav:

On the subject of thin blue smoke....

post #1 of 11
Thread Starter 

This is my little electric smoker.

I put wood chips in the pan and set it directly on the burner. 

I get alot of white smoke and suspect it is because the chips are right on the heat source

and the burner is running full blast till the smoker gets up to the set temp. 

Was considering one of the amazen products but I dont think it would stay lit. 

No vents for air flow except the chimney. Maybe a small amount gets in through the burner. 

Any ideas on how to get TBS?

post #2 of 11

Are you putting the wood on right at the beginning ?  Or once the smoker gets up to temp ?>

post #3 of 11
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

Are you putting the wood on right at the beginning ?  Or once the smoker gets up to temp ?>

I put the wood on once it's up to temp, but, at that point I'm opening the smoker door and losing heat and also putting cold meat in. So the burner is on quite a while again to get back up to temp. I feel it may be what I have to put up with.

post #4 of 11
Take a coat hanger and fold it in a W pattern and set it between the pan and burner..... the space should cool down the chip pan.... adjust the size of the wire to FINE tune the smoke process.....
post #5 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Take a coat hanger and fold it in a W pattern and set it between the pan and burner..... the space should cool down the chip pan.... adjust the size of the wire to FINE tune the smoke process.....

OK, thats a good idea. I'll try that, thanks.

post #6 of 11

Many will help you create the smoke you desire, but don't be discouraged if you smoker produces a different smoke.  Take the time to keep notes and learn how to use your smoker the way it was designed.  By learning how to use different colors and densities of smoke, you will discover your smoking options will be greatly increased.

 

  You will want to keep record of the type of species of the wood, the type of wood, dust, chips, pellets or chunks and the amount by weight.  What you are cooking along with the ambient, internal smoker and internal product temps, color and the density of the smoke along with the time the smoke is applied.  Smoke may not need to be applied for the whole duration of the cook.  Most likely your personal taste will determine this.

 

  It may seem like a lot of work in the beginning, but the information collected will become invaluable information in the future.  You can keep records of your results by smoking and observing the results by smoking crackers.  It will give you a good idea of the difference each change makes.  By taking the time to do this now will answer many questions you may have in the future.

 

Possibly the following will help.  Understanding Smoke Management - updated 12/08/14,   AMNPS & Smoke Daddy Myths?

 

Have fun,

 

Tom

post #7 of 11

Put some 411's in the back of your SS.  You're bound to generate a real nice blue smoke.....off the line.  :yahoo:

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

Put some 411's in the back of your SS.  You're bound to generate a real nice blue smoke.....off the line.  :yahoo:

 

LOL   Brilliant,  How about attaching a dow rod to the bumper and tie a few steaks and a roast to it?

post #9 of 11
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Take a coat hanger and fold it in a W pattern and set it between the pan and burner..... the space should cool down the chip pan.... adjust the size of the wire to FINE tune the smoke process.....

OK, good idea. I'll try that, thanks.

Quote:
Originally Posted by cmayna View Post
 

Put some 411's in the back of your SS.  You're bound to generate a real nice blue smoke.....off the line.  :yahoo:

I like that!!!! Sure did alot of that back in the 80's, man, alot of fun. Hope to do it again!

post #10 of 11
Thread Starter 
Quote:
Originally Posted by Mr T 59874 View Post
 

Many will help you create the smoke you desire, but don't be discouraged if you smoker produces a different smoke.  Take the time to keep notes and learn how to use your smoker the way it was designed.  By learning how to use different colors and densities of smoke, you will discover your smoking options will be greatly increased.

 

  You will want to keep record of the type of species of the wood, the type of wood, dust, chips, pellets or chunks and the amount by weight.  What you are cooking along with the ambient, internal smoker and internal product temps, color and the density of the smoke along with the time the smoke is applied.  Smoke may not need to be applied for the whole duration of the cook.  Most likely your personal taste will determine this.

 

  It may seem like a lot of work in the beginning, but the information collected will become invaluable information in the future.  You can keep records of your results by smoking and observing the results by smoking crackers.  It will give you a good idea of the difference each change makes.  By taking the time to do this now will answer many questions you may have in the future.

 

Possibly the following will help.  Understanding Smoke Management - updated 12/08/14,   AMNPS & Smoke Daddy Myths?

 

Have fun,

 

Tom

Hi Tom, 

Went elk hunting near Clyde Park, MT this past Nov. Had a great time. Do you live near there?

post #11 of 11
Quote:
Originally Posted by Rod G15 View Post
 

Hi Tom, 

Went elk hunting near Clyde Park, MT this past Nov. Had a great time. Do you live near there?

 

Hello, Rod.  No, we live in NW Montana, no elk around here.  "Liar Liar pants on fier"  Who said that?  Must be my conscious talking to me again.

 

T

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › On the subject of thin blue smoke....