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Flippin wood!!

post #1 of 11
Thread Starter 

Why is it that the wood chunks in my propane smoker stop smoking after a couple hours (burned half through), then, when I flip them they produce milky white smoke instead of THIN BLUE!?!

 

I can only use half of the chunk before it is useless?

 

What gives, anyone else experience this?

post #2 of 11

Most of the time it's because the box for the wood is to cramped.  Try to use a cast iron skillet or something like that.

 

If your wood box has a cover on it, try to raise the cover somehow (don't take it all the way off).

 

And keep in mind that you don't necessarily need to see the smoke to have smoke.  Too much smoke is not a good thing even if it's blue.

 

If you smell it, it's rockin'...

 

On my new WSMs I put 5-6 chunks in and I would say that I'll have maybe 3 left when I'm done, even after 8 or more hours...ain't nothin' wrong with that when the meat is good and smoky.

post #3 of 11
Thread Starter 

Really?  I only use about 2 or 3 large chunks to start, they are not even touching each other.

 

What is the purpose of the lid?  I dont notice a difference with our with out????

post #4 of 11

Now the lid is for well I'm not sure either. Maybe it's the so you don't put in too much wood but that doesn't make alot of sence to me either. Now I use chips and chunks in both of my smokers. So i just put some chunks in the pan and then spread chips around them too. Then I just let it go. Now I don't always use all of the chunks or the chips sometimes and so be it. After all they stay up nights making those chips and chunks too.

post #5 of 11
Quote:
Originally Posted by RyanJE View Post

Really?  I only use about 2 or 3 large chunks to start, they are not even touching each other.

 

What is the purpose of the lid?  I dont notice a difference with our with out????


I believe the lid is a last resort if the water pan dries up or you leave it out for some reason.  Dripping fat right on top of the firebox will cause a grease fire (been there, done that).

 

Normally if you're seeing partially burnt wood in your pan it's because there is not enough airflow.  You can test this easily by taking one of the partially burnt pieces out and dropping into an open pan next to the smoker.  Once it gets air, it'll burn.  It's producing white smoke because it's getting fresh air.  It will settle down in the smoker after your close things up again.

 

Pay more attention to the other part of my post though...

 

Did you smell smoke?

Was the food smoky to your liking?

 

If you answered no to either or both above then you need to make some adjustments...maybe a small rack to raise the chunks off the bottom of the pan or trying another mod like the cast iron pan or coffee can with holes idea.

 

If you answered yes to both, don't change a thing...

post #6 of 11
Thread Starter 

Oh yea I definitely smell and taste smoke before the chunks stop burning.  I just want to stop the thick white smoke that occurs when I flip the chunks over.  So your saying If i leave my bottom vents cracked the wood "should" burn through completely with out a need for flipping?

post #7 of 11

I think what he's saying is you need space between your chunks to 'breath'

post #8 of 11
Quote:
Originally Posted by HookUp View Post

I think what he's saying is you need space between your chunks to 'breath'



That was mostly my experience with the original fire box that came with my GOSM, not enough air getting to the wood. I solved the problem by using a larrge coffee can that I drilled full of holes, and now I use RO and chunks, which completely burn to white/geay ash with no charcoal residue.

post #9 of 11
Thread Starter 

Ok.. I have this smoker from lowes.

 

http://www.lowes.com/pd_190449-95393-DGY784CP_4294857758+4294850895_4294937087?catalogId=10051&productId=3087719&Ne=4294937087&currentURL=%2Fpl_Master%2BForge_4294857758+4294850895_4294937087_&identifier=Master+Forge&N=4294857758+4294850895&langId=-1&Ns=p_product_price%7C1&storeId=10151&ddkey=http:CategoryDisplay

 

 

It has two vents on each side at the bottom right next to the smoker box.  I usually leave them closed because when open the smoke the smoke just seems to come out of the vents. 

 

Should I leave them partially open?  It also has the stack on top which I leave open.

post #10 of 11

I sometimes use big chunks and then sprinkle chips around them, it seems to work really well for me.

post #11 of 11

In my opinion, the lid helps with heat and reduces air flow to the chips/chunks so they wont ignite.

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