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...drivin me nuts!

post #1 of 15
Thread Starter 
I've been smokin w/ my GOSM 3405BGW for about a year now w/ mostly great results thanks to help from y'all...But one thing is driving me nuts!

I always start out w/ nice TBS for about 15 to 20 minutes, then the chunks/chips (tried both many times) catch fire. I can tell as soon as I see the billowing white smoke coming out.

Long ago I gave up on the crummy smoke box that came with the unit & have tried the medium sized (46oz) coffee can (laying on its side since there is probably 5" or less clearance under the H2O pan. Even on a low setting I get this same result.

Any suggestions?
post #2 of 15
never owned one, was just wonderin if you could move the can over alittle further from the heat source. Alot of people here own those and will be better to help out with that. Could be alittle too much air intake also.
post #3 of 15
I use a bread loaf pan and use foil if needed with holes punched in it to let it breath. You can put some holes in the side of the pan if you like. Use an uncoated pan.
post #4 of 15
I use a 9x9 cake pan, fill it up, cover with foil, punch bout 3 ta 5 holes in it, when the smoke dies way down, it takes a bit, I take the foil off an shake the pan an put er back. Works fer me.
post #5 of 15
Thread Starter 
I'll try anything...

What's the bread pan made of...I don't guess aluminum is a good idea?
post #6 of 15
I use a 10" cast iron skillet with the handle cut off. I also cut 1/2" off the chip box rack to get the pan closer to the burner. Now i get smoke at 190-200 degrees and never any fire.
post #7 of 15
You can still find steel ones. I'd fire it up first to red to get any coatings off. Do you preburn your chunks? And use chunks... chips are a PITA.
post #8 of 15
I have been using a 9" steel cake pan without any foil. I use small chunks 2-3" long and split roughly 1/2" by 1/2" and usually throw in some chips. I run 225-250 and never had them catch fire. It is not as heavy as cast iron so it does heat up pretty quick and I usually get smoke in 5-10 minutes.
post #9 of 15
Thread Starter 
Richtee, I used chips the 1st few times, but I've used only chunks for the last year or so. I'll find the steel pan and give that a shot. Thanks for the help everyone!
post #10 of 15
Thread Starter 

Pre-Burn Wood Chuncks???

Richtee...I forgot to answer your question...I do not pre-burn the chunks. I've never heard of this. Why might I want to do that?
post #11 of 15
post #12 of 15
You might put a layer of sand below the chunks in the can. I actually use an old skillet that lost it's handle.
post #13 of 15
I'm having the same problem as the OP, I read through the whole preburn thread already and while it sounds like a good idea for the guys who use bigger chunks or splits, for those of use who use smaller chunks or chips it sounds like it may be a little of a waste. I'm stumped with what to do here, I definitely don't want to ruin any food because of the heavy white smoke.

basically what were trying to avoid here is having our chunks/chips flame up which in turn creates the heavy white ... correct? So the optimal point of obtaining TBS is to have your chunks/chips just smoldering correct?
post #14 of 15
Yes...just smodering =TBS....and flame =rolling white smoke.
post #15 of 15
More accurately, smothered flame = rolling white smoke. Smoldering <I dislike that word, but there it is> CAN = TBS. Depends on WHAT exactly IS smoldering.
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