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Crazy smokin - Page 3

post #41 of 54

Hi Martin, 

 

Welcome to the forum and all that malarkey.

 

I have the same type of burner on my fondue, and found it's best not to overfill the burner, about 3/4 full, with the vents fully open works best for me, until the flame is established, and then close the vents if required.

 

I think you might still be able to cold smoke using your smoker, but osprey2 will be able to advise you better, but still worth a try.  

 

I would add a small amount the dust along one side of the pan and set fire to it, then let it smoulder. By not using your burners it should theoretically keep the temperature low, better still use it outside on a cool night.  Try it with some cheese and and a bit of butter, that way you get an indication of the heat.

 

If in doubt, try it out!

 

Regards N Stuff

post #42 of 54
Thread Starter 
Cheers all,

Burning smell was like burning toast, obviously yes there should be burning smell but this seemed quite strong. There was only about 2 spoons of dust in the chamber.

Happy smoking

Martin
post #43 of 54

Hi Martin.  Please read post 37 in your thread.  I know it's a novel, sorry about that but important info in there and important questions. Without more info your problem has me stumped.

Danny

post #44 of 54
Thread Starter 
Hi danny,
I did read it, i fully understand fire and the principles as i trained to become a firefighter a year ago. But the smell was like burning toast not wood, i wasnt what i expected to smell, it had smoke when i lifted the lid, maybe it was too hot and burned too quick

Happy smoking
Martin
post #45 of 54

Hi Martin.  You OBVIOUSLY understand fire more than I do.  The burning toast smell has me stumped.  Burning toast is a distinctive smell.  Know where you are coming from.  I am stumped!  I see no other way you are getting that burnt smell.  AND no way you should get that burnt smell.  Well this is a first.  Not sure who to even ask.  Unless Osprey2 ( Dave ) weighs in.  The smoker you are using is such a specialised thing not many folks have any knowledge of it.  I know I have none.  If you were closer I'd drive over and go through a smoke with you.  If we can't get you sorted that's what I'll have to do.  One way or another we will get you some help.  Keep Smokin!

Danny

post #46 of 54

If all else fails, bring yourself and your smoker to the weekend Smoke in July and you will have the undivided attention of UK's finest smoking minds all in one place.:ROTF

post #47 of 54

If I get chance I'll do some fish and post it up

post #48 of 54
Thread Starter 
Hi all I'm thinking it may have just been something caught inside causing the smell. Seems to of gone now so all good
post #49 of 54

Has the next door neighbour reported their cat missing?

post #50 of 54
Quote:
Originally Posted by Wade View Post
 

Has the next door neighbour reported their cat missing?

 

:ROTF

post #51 of 54

*

They tell me the neighbours cat is off limits when it comes to smoking.  th_dunno-1[1].gif

post #52 of 54

I see you have long tail rabbits also.  We prefer a vinegar based sauce.

 

T

post #53 of 54

Those long tailed rabbits are pretty stringy suckers.  Got to smoke a long time low and slow.  Keep Smokin!

Danny

post #54 of 54
Quote:
Originally Posted by KC5TPY View Post
 

Those long tailed rabbits are pretty stringy suckers.  Got to smoke a long time low and slow.  Keep Smokin!

Danny

 

Thanks for the advice, I'll crank her down.

 

T

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