or Connect
New Posts  All Forums:Forum Nav:

Random idea

post #1 of 12
Thread Starter 
Hi everyone! I was sitting on the couch and had a random thought and was curious if it would work or if anyone has tried it. I currently have a wsm and a stick burner. I love the ease of the wsm when I'm not making a bunch of food but love the flavor of the all wood smoker better. Would it be possible to do all wood (or pretty much all wood) in the wsm? I know it's not practical and I could just use the bigger smoker if I prefer the taste. I'm just curious. If it is possible how would I go about it? Start wit only a few lit coals and load up with wood chunks from that point on? Would air flow cause it to choke out or produce heavy smoke? Do a burn barrel setup and shovel it in the wsm? Any thoughts?
post #2 of 12
I have a 22.5 WSM, so I am somewhat familiar with the smoker. Having said that, I am not an expert but I think temp control would be an issue. especially with anything that would require an extended amount of time. if you were trying to do low and slow ribs at 235 degrees for example, how would you keep a consistent temp for 6 + hours? you would almost have to hover over it the entire time.
post #3 of 12
Thread Starter 
Yeah I figure as much. In theory i would think it would be similar to the way I do stick burner or like an open pit if doing a burn barrel setup. It would definitely require constant attention and checking every 20 min or so. From my experience and reading on this site, with a stickburner you want a small hot burning fire. Not sure if that would work in a wsm since with that I use the dougnut/minion method?
post #4 of 12

if you are looking for more 'wood' flavor maybe the answer is just using more wood the regular way, or looking for wood that may have a bit more ump to it (hickory, mesquite etc versus say apple,)

 

again, I am not sure I am right, just tossing it out

post #5 of 12

Have you thought about adding an AMNTS to burn pellets and add more flavor? It would add more smoke without changing the temps at all. 

post #6 of 12
Thread Starter 
Thanks for the suggestion. No I haven't tries an amnts I wasn't sure if that would work in a wsm? How would I set it up? Never used one and from all the post I have seen on here it was being used in an electric smoker?
post #7 of 12

The AMNPS (square maze model) is designed for electric smokers. The tube smoker or AMNTS is designed for low oxygen environments like propane or charcoal smokers. I was trying to get more smoke out of my UDS and emailed Todd about it. His response was that a lot of people are using the tube in charcoal smokers with great success. I have one now but haven't used it yet. He said you just light it and set it on the rack and you are good to go. 

post #8 of 12
Thread Starter 
Ok cool sounds easy enough! I'll have to look into one of those. Thanks and let me know how it goes when you test it out. I might try an experiment with a burn barrel just for the heck of it to satisfy my curiosity and let everyone know how it goes.
post #9 of 12

Have you tried using a different source for wood? I stopped using the bagged chunks from Lowes, HD and the like. I found them too dry and old. Trywood that is a little greener and cured. This change alone will bring more pronounced and distinct smokey flavors to everything.

post #10 of 12
Quote:
Originally Posted by sfprankster View Post
 

Have you tried using a different source for wood? I stopped using the bagged chunks from Lowes, HD and the like. I found them too dry and old. Trywood that is a little greener and cured. This change alone will bring more pronounced and distinct smokey flavors to everything.


any idea where I would go about finding something like this?  I know maybe it depends on where I live.  But I am also getting Lowes/HD/Amazon.com wood that as you said could be quite "old"

 

where else do folks get wood?  besides obviously cutting down trees themselves etc

post #11 of 12

I've had good success with these two ebay sellers. The quality is above average. Another way is to check your local firewood dealers or farms. This is usually the cheapest and easiest way to source fresh, seasoned wood.

 

Pecan

 

Hickory, etc

 

 

...and no, I'm not affiliated with either seller. 

post #12 of 12
Thread Starter 
Thank you all for your responses but I think my question may not have been stated well. I wasnt saying I don't get enough smoke in the wsm i was getting at I like the taste of all wood better than charcoal. I have a buddy that has a farm with tons of trees so I have a good supply of good wood.I was wondering if there was a way to get rid of the charcoal taste entirely in the wsm? When I use the stickburner if I use any coal at all its just to get the sticks burning in the beginning well before the food goes on. So case in point im essentially asking if it is possible to turn a charcoal smoker into all wood smoker?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Charcoal Smokers