Hello all. I'm a 30 year old from Virginia Beach VA. Been visiting this site for well over a year before joining. I smoke meat in a Masterforge propane smoker as well as my brand new WSM 22.5 which I have not smoked any meat in yet.[ATTACHMENT=2135][ATTACHMENT=2136]IMG_20150615_125107.jpg (1,661k. jpg file)[/ATTACHMENT][/ATTACHMENT]
Im having problems controlling smoke emissions in this WSM smoker any advice would be apprectiated. I started fire in 90°f weather sunny lit 15 briquettes in chimney placed them in the hole in the center had all vents open 100% temp only managed 208° however I believe that to be a small issue as i will add a few more peices of charcoal (KBB) to get the temp up my problem is the amount of smoke it emits i only put 2-3 pieces of apple wood chunks in and even after 20-25 minutes this thing is rolling in white thick smoke it seems not start buckling down until the wood has burned completely up. This happens even if ive prelit wood in a chimmney as well. Im at a loss and getting discouraged.
Im having problems controlling smoke emissions in this WSM smoker any advice would be apprectiated. I started fire in 90°f weather sunny lit 15 briquettes in chimney placed them in the hole in the center had all vents open 100% temp only managed 208° however I believe that to be a small issue as i will add a few more peices of charcoal (KBB) to get the temp up my problem is the amount of smoke it emits i only put 2-3 pieces of apple wood chunks in and even after 20-25 minutes this thing is rolling in white thick smoke it seems not start buckling down until the wood has burned completely up. This happens even if ive prelit wood in a chimmney as well. Im at a loss and getting discouraged.
