wood chip problems

mtesnohlidek

Newbie

Original poster

Nov 8, 2007

21

10

• Nov 8, 2007

• #1

I have a homemade gas smoker built into my grill (I know, you may disagree with gas). The problem I have is if I soak the chips or chunks like everyone says to do, they don't smoke much. More like steam. If I don't soak them, they catch on fire and produce poor smoke.

Any suggestions?

 

ba_loko

Smoking Fanatic

OTBS Member

May 11, 2007

699

10

Broken Arrow, OK

• Nov 8, 2007

• #2

I would suggest that you try chunks. If you've got a large smoker, I would suggest splits. I don't ever soak as I see no different results, but I've got a different smoker.

 

mtesnohlidek

Newbie

Original poster

Thread starter

Nov 8, 2007

21

10

• Nov 8, 2007

• #3

I tried chunks and had the same thing happen. They simply caught fire. If I tried turning the heat down, nothing happened (no smoke).

 

crownovercoke

Smoking Fanatic

OTBS Member

May 30, 2007

359

11

Oak Grove, MO

• Nov 8, 2007

• #4

What do you mean by poor smoke??? are you putting it directly on the flame or are you using a wood pan??? And remember you are tring to achieve a "thin blue smoke" not a billowing cloud that chokes you when you get 10 feet from the smoker.

 

frybob

Fire Starter

SMF Premier Member

Mar 6, 2007

63

10

Poulsbo, WA

• Nov 8, 2007

• #5

I use a 46 ounce juice can to put my wood chips in. I cut the top off and put it on the burner for an hour or so to burn off any impurities. Then I fill it with wood chuncks. I found that when I put it on the burner and the flame is hitting on two places of the can the wood will catch fire. I even tried putting foil over the end and poking a hole in it with my finger. It would still catch fire but not as bad. I then move the can so that the flame was only touching the can in one spot and it seems to have solved the problem. I don't use foil anymore either. Here is a link the the site that I purchased my burners from. I have the burner for the horizontal smoker and the burner for my fridge smoker. If you poke around this site you'll see examples of what I'm talking about.
http://www.gassmoker.com/Frig/webpix/ap13.htm

I hope this helps,
Bob

 

mtesnohlidek

Newbie

Original poster

Thread starter

Nov 8, 2007

21

10

• Nov 8, 2007

• #6

I don't know how to explain it besides it smells like smoke from a camp fire rather than from smoldering chips or chunks. It ends up making the meat taste funny also. The chips or chunks are in a coffee can on top of a flame.

 

mtesnohlidek

Newbie

Original poster

Thread starter

Nov 8, 2007

21

10

• Nov 8, 2007

• #7

I'll try that Bob. Thanks.

 

down yonder bbq

Newbie

Nov 4, 2007

27

10

• Nov 8, 2007

• #8

Let me make a suggestion, when I use my gas grill and yes I have one for convience when I cant use wood. I take a 4 oz tuna can and put wood pellets in it and cover it with 2 layers of heavy duty foil, take the foil and ream it to the tuna can with your fingers, then take a tooth pic and make a dozen or so holes in it. Place on the burners just before you get ready to put on your meat[approx 5 mins] you will get your fair share of smoke, as you would if you used chips or chunks with charcoal or alone. There is no mess and when you are done and it cools, remove the foil and dump the waste in a safe place and save the can for next time. Just my 2 cents!!!!!!

 

mtesnohlidek

Newbie

Original poster

Thread starter

Nov 8, 2007

21

10

• Nov 9, 2007

• #9

Thanks. I'll try that too.

 

richtee

Epic Pitmaster

OTBS Member

Aug 12, 2007

10,682

29

N. Oakland County, MI

• Nov 9, 2007

• #10

Also, air control to the firebox could be an issue. You have to be able to limit it in some fashion, free air = fire.

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Nov 9, 2007

• #11

I think RichTee has a very good point, air needs to be controlled with vents or something like vents.