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Smokehouse just smells like campfire

post #1 of 12
Thread Starter 
Every time I start this ting up it just smells like camp fire. I smoked some cheese and it just smelled like camp fire I dont want my bacon to taste like camp fire.
post #2 of 12

Your going to have to be a little more specific.

 

How is your smokehouse built?

What are you using for fuel?

How are you getting the smoke?

 

We need a lot more info.

 

Al

post #3 of 12
Thread Starter 
It's an amznps run in a mailbox... Its an cedar smoke house built like an outhouse... Pellets were pitmaster blend smoked for 2 hours... It's 32x32 and little under 4ft on the front and it's lower in the back so the smoke comes out the front...
post #4 of 12

Allot of smokers smell like a BBQ joint from good ol' drippins, and grease from ribs, butts and briskets on low and slow cooks for 12 - 24 hrs.

 

Can you run a rack or two of ribs through, maybe a big ol butt on low and slow temp?

 

Of course... JMHO!

post #5 of 12
It built just for cold smoking? I assume you have vents.

Cheese always smells bad right after being smoked. Let the cheese rest for 2 or more weeks then taste it.

Bacon you need to get the surface dry before cold smoking. Yes, it will smell the same when cold smoking, I rest bacon for a week before slicing. It helps mellow the smoke.
post #6 of 12
Thread Starter 
Right now it's cold smoke only..... I think about rigging my treager jr to pipe better smoke into for better smoke flavor... Run it with 8 to 10 feet of pipe into my smoke house with the amznps running inside
post #7 of 12

Sounds like you have just a cold smoke house, how about trying to light both ends of the AMZNPS to get some more smoke flowing through?

 

What are the temps inside the smokehouse? Can you post some pics of your set up?

post #8 of 12

If you are having trouble with the AMNPS giving off good smoke, try preheating your cold smoker with a space heater...  heat will create a natural draft, supplying fresh air and helping with combustion...  Smokehouses need good air flow for the system to work properly...

post #9 of 12
Thread Starter 
I have been running my propane torch inside to heat the house then reach in a pull it out.... I think part of the problem is air slow, somtimes the smoke just sits there and others it's bellow out... Maybe need a fan blowing towards the mailbox to move air around.

I don't know what the inside temp of the smoker is.
post #10 of 12

Once the smokehouse gets above ambient temperature, it will draw naturally and have good air flow.....   If your smokehouse is partially concrete block, you will have to warm the block also...   Fire up the electric space heater, check the exhaust temperature...   when it's say, 10-20 degrees above ambient, you should be good to go...  remove the space heater and start smoking food...   If your meat needs a pellicle formed, the space heater will do a great job in short order.....  If it's extremely cold out, you might have to set the heater to maintain a temperature of ~50-60 degrees to maintain air flow....

 

post #11 of 12
Quote:
Originally Posted by DaveOmak View Post
 

If you are having trouble with the AMNPS giving off good smoke, try preheating your cold smoker with a space heater...  heat will create a natural draft, supplying fresh air and helping with combustion...  Smokehouses need good air flow for the system to work properly...


You are correct on that. I have a propane burner at the bottom of my wooden smokehouse that I use to warm it up some and start the convection effect and make the smoke draw. Once it starts drawing good I shut off the burner and let the AMPS do its thing cold smoking bacon and cheese.

post #12 of 12

There is no reason  cheese should taste bad right out of the smoker, or is a rest period needed, this misconception is easily fixed.  

 

 PM me, I will be happy to work with you.

 

T

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