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OMG! Thin blue smoke and red hot flames!

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hank77

hank77

Newbie
Original poster
Sep 7, 2007
9
10
Got the smoker going, nice smoke starting out. Went to check it and noticed smoke pouring from everywhere. Opened the door and had huge flames. Wood chunks (pecan) were in a roaring fire. Ran for water and poured some on the chunks. All seems to be OK now. What did I do wrong?
confused.gif

Thanks!
Hank
 
What was the temp of the smoker? If you get it high enough and the chunks are small enough they can ignite! Some woods seems to do this more readily then others.
 
Need more info, like Make of smoker.


Most smokers are kind of sort of indirect heat, either having a remote firebox to the side or such or at least have a water pan or drip pan between the meat and the heat source to kind of help avoid a grease fire and if the smoking wood caught flame it helps to keep from burning the food.


That being said, I have opened the lid on my Brinkman bullet and the extra oxygen caused the wood to blaze up. I put the lid back on to douse the flames and the few monents of extra heat is not that big of a deal in the long run because of the water pan seperating the fire from the food. The problem is if I am trying to woork on the food when the wood blazes up.
 
It's a propane GOSM and the temp was right at 250. Didn't appear to have anything dripping on it but maybe it did, it was a full force blaze. The chunks were big, about 2"long and 1" thick. Should mention that I use a loaf pan instead of what came with the thing. Way too small.

Thanks!
Hank
 
I don't have one of those, but it is a common unit from what I read, I am sure that a fellow owner will be right along to help you out. In the meantime I can't help but wonder if there is a way to control the air to the wood? Would the foil pouch method or an Iron chip box be in order?
 
Ok Hank. I consider that size small chunks so i'm glad you specified the size. I have a CCSV which is also a vetical gasser very similar to yours and I never get this problem at 250 degrees. the only difference is my wood tray is a flat thick cast iron tray. Sounds like the loaf pan might be the culprit?
 
Have you verified that the thermo is accurate? The one in my GOSM is way off. I also use the stock cast pan that came with my GOSM. If your unit has intake air vents at the bottom, they should be set to minimum opening.

Hope this helps.

Take care, have fun, and do good!

Regards,

Meowey
 
Use foil on the pan with 8 or 10 pencil sized holes, you should be good to go.
 
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