Firstly I'm new to this forum , i have been posting regularly on the smoking section of the Sausage making forum but then this site and forum was highly recommended to me , so here i am!
Anyhow little over 2 years ago we brought a Beelonia F5 commercial smoker for our small family run butchery based here in the UK, we wanted to cold smoke our own cured bacon / gammons etc & we chose the beelonia F5 based on size , ease of use and also the fact it was made fully out of stainless steel meant we were covered to have it in our prep room in our butchery.
The F5 was ordered with an outside smoke box which is situated outside of our prep room with a pipe around 1.5m long running from the smoke box to the main chamber. After having a play around in the first 18months and sorting out airflow issues which we eventually sorted thanks to a Beelonia and a fellow Sausage making forum members etc we are now able to smoke products and getting fair results!
Our only issue now is that i don't think we are producing enough smoke to fill the chamber so it takes 3-4 days to get a light covering on the bacon…?
Our smoke generator is a bigger custom built version of the A-mazing Dust tray approx 40cm x 40cm x 5cm deep as the beelonia smoke tray didn't work so good but the dust in this new custom built tray works a treat and burns for approx 12-18 hours non stop! I'm just not sure its producing enough smoke to fill the chamber which is approx 6ft high by 4ft wide by 4ft deep.
any thoughts on this ? i will post photos of our setup once i get chance to take some