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How Much Smoke Is To Much Smoke

post #1 of 10
Thread Starter 
I have a propane upright I use alot. I think sometimes I use to much smoke/chips for what I'm smoking. I use a large coffee can for my chips, usually about 1/4 full at a time. I will refill can 2 or 3 or 4 times during a smoke. Example I smoked ribs a couple of weeks ago and used a whole bag of chips. Am I smoking to long or not enough. Any thoughts will be of help to me THKS
post #2 of 10
Think of smoke as another spice or a flavor for your meat. It really depends on your tastes, whether there is too much or not enough smoke.
post #3 of 10
As long as the smoke is thin and blue as opposed to white and billowing, how much smoke you apply is up to your personal preference. What you describe does not sound to me to be too much smoke. When I use my GOSM, I add a chunk every hour or so until the meat is foiled or done.

Hope this helps!

Take care, have fun, and do good!



P.S. - Please stop by roll call and introduce yourself to the friendly folk here.
post #4 of 10
Well... are you happy with your results? Try halving the chip amount in total for a smoke. It's mostly personal taste...some like it light, others heavy.. some right inna middle :{)

A whole bag is probably on the "heavy" end tho for me... remember..if you smell smoke, you're smoking.
post #5 of 10
Thread Starter 
My smokes usually turn out real good. But I did notice that my last fattie smoke was a little over powering. Just have to cut back a little practice makes perfect. Smoke log's help to. Thanks guy's.
post #6 of 10
I keep my smoke real thin and blue. Sometimes I have to look closely to make sure there's still smoke.
I will use 1 chunk every 1-2 hours.
IMHO the smoke can still be blue but still be too thick.It doesn't take much to kiss the meat as it passes.
The thinner the better.

Experiment with it and have fun!
post #7 of 10
I have found over time if the wife is complaining about the smoke coming in the back window even when it's closed I probly got too much smoke happening lolPDT_Armataz_01_40.gif
post #8 of 10
yup what ^ say.
post #9 of 10! A built in smoke monitor! Conversely... if my jacket no longer smells of prime hardwood..I know I need to smoke something FAST!
post #10 of 10
Has anyone mastered using a lot of wood with a teeny tiny vent hole on the box so that you don't have to add wood every hour? I use a Baker's Square pie tin covered in foil and just poke a couple small holes in the foil. I don't know if I'm outsmarting the smoke or myself. confused.gif
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