› Forums › Smoking Supplies & Equipment › Wood Smokers › Equipment / wood question
New Posts  All Forums:Forum Nav:

Equipment / wood question

post #1 of 8
Thread Starter 
He is a pic of my old rusty smoker.
It works great and is seasoned so well, that you just walk around the corner and you can smell it, even when its not being used.
The wheels are broke, its rusty and ugly.
I am not trying to win any beauty pagents with it, so I leave it as is.

Behind it is my collection of Oak logs. I dont use chips, but I see alot of you do. I like what I make to have a super smokey flavor. I use the entire log (soaked in water overnight) for a constant smoke. I use charcoal to get the Oak started and let it just let the logs smolder down because they are wet..

I also have a propane GSM... I am not that fond of it because of the small amount of smoke I get with it. Granted, its a faster process, because of the water / steam issue, but its just not my cup of tea.

I also have a new webber kettle for the regular stuff. I am amazed at the speed that Webber can gook some food. My dad had one when I was a kid, but I guess I never knew the benefits until now..
Does anyone notice that the older you get, the smarter your parents seem?

My question is, it seems like there alot of these GSM units, and alot of you use chips / shavings etc.
It seems like the only people that use logs have the big industrial strength units.
Is this just my imagination?
post #2 of 8
Keep that smoker, it may soon turn up in the smoking meat museum that's coming soon to a town near you PDT_Armataz_01_28.gif !

In all seriousness, as long as the rig works who cares what it looks like?

Good supply of oak logs ya' got. Not sure I caught the "wood" question your thread heading mentioned. confused.gif
post #3 of 8
Thread Starter 
Im, not done, yet....
Hold on a sec..

OK, I'm done editing.
post #4 of 8
My chargriller aint so purty but man can she cook.

I also burn logs. I split them smaller than what you would use in a fireplace or something but I never soak them. I want them to burn, not smolder. Clean burning fire, clean smoke. Yum!
post #5 of 8
Thread Starter 
I agree on the clean smoke comment, but when the logs burn, the temp gets out of control. Charcoal and smoldering logs can maintain about 200 degrees, burning logs throws the temps to 500+.

Maybe I am not doing something right?
post #6 of 8
Maybe try this it should really help with temp spikes
post #7 of 8
If using whole logs, wait until it's burning and just don't use charcoal. Should help some.
post #8 of 8
Just a SWAG , but mayby try smaller splits ,like in the 2x3x whatever length inch range, pre toasted if you want , and just toss on one or two at a time . That oak will burn very hot and the coals will make a lot of heat for quite a while . I'm just guessing , but it seems to me that you should find a rythem of adding one or two splits each half hour or hour that will keep your smoke in the range of temps you want.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Wood Smokers › Forums › Smoking Supplies & Equipment › Wood Smokers › Equipment / wood question