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bryanb68

Newbie
Original poster
Sep 11, 2017
3
10
Saskatchewan
Hello everyone, I am using the dyno glo offset smoker and using hardwood pellets and lump charcoal but getting a creosote build up even with the chimney opened up. I am trying to regulate it so I get more of a cold smoke than a hot smoke. I'm not a newbie to smoking but I'm getting vexed by getting a foul smell and taste on the meats I'm smoking.

Anyone have any suggestions!

Bryanb
 
Hello Bryan and welcome aboard. 

When you say cold smoke instead of a hot smoke. What's temp your looking for? Maybe a smoking tube or Maze would help. I use a Maze from Todd when smoking salmon or cheese in my WSM and want to keep the temps low below 80. You may be experiencing stale smoke by not getting enough of a draft through you smoker. More info will be needed, 

Chris
 
Hello Chris and thank you.

I am experimenting a bit with the Dyno glo wide body offset. First couple of times it went well but the last couple not great. I am trying to be around and under the 80 degree temp.
I am still trying to get used to the fact of a smaller space, so either I am going to have to try your suggestion or I may have to modify the chimney so I don't retain so much smoke. I am used to more of an open area. I am going to try to cut down on the pellets I could be smothering as well. I will keep you updated and pick your brain, Thanks
 
texas.gif
  Good morning and welcome to the forum from a warm muggy day here in East Texas, and the best site on the web.   Lots of great people with tons of information on just about everything.

          Gary
 
Hello everyone, I am using the dyno glo offset smoker and using hardwood pellets and lump charcoal but getting a creosote build up even with the chimney opened up. I am trying to regulate it so I get more of a cold smoke than a hot smoke. I'm not a newbie to smoking but I'm getting vexed by getting a foul smell and taste on the meats I'm smoking.

Anyone have any suggestions!

Bryanb

Pellets?

:welcome:
 
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Yes, I think I may have got it now will know better after a couple of hours of doing cheese with apple pellets. Thanks again Chris I picked up your suggestion on the maze and with a little playing around with it and a heat gun I may have it figured out. I will know in a couple hours.
 
Good luck, hope all goes well.

Chris
 
Last edited:
Welcome to SMF!

Since your running an offset, I would start the fire with some lump, then use wood splits about as big around as your wrist to keep the fire going.

It will give you a nice clean smoke & great flavor.

Just add a split every 45 minutes or so & keep a nice coal bed going.

Al
 
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