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  1. canajun bacon

    Creosote problem

    Hahahaha, sorry you're losing sleep. Really appreciate all the advice you guys are giving me though.
  2. canajun bacon

    Creosote problem

    So far all of my burns have had the exhaust open.This is what I have for an air intake . The wood ends up burnt right to ash, it just that it happens in the span of about 15 minutes. I think I'm starting to get things figured out, the journey to supreme smoking prowess is half the fun isn't it?
  3. 20131002_105001.jpg

    20131002_105001.jpg

    • canajun bacon
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  4. canajun bacon

    Creosote problem

    Ha, yup that sounds exactly like my smoker.
  5. canajun bacon

    Creosote problem

    Yeah the smoke for the most part is fairly thin, but it's not consistent, a couple times that I checked it the smoke looked like it was a bit too thick so I opened the flue more to clear it out. You may have noticed that I have a 2nd door made from tempered glass that is sealed, so I can get a...
  6. canajun bacon

    I really need some direction!!!

    What is the smoker made of? If its really thick it could just take forever to preheat the steel.  Pics might help too.
  7. canajun bacon

    Creosote problem

    I hear ya bear, I'm just stubborn, lol. You're right though, Think I'm going to order one right now in fact. thanks for the help -Mike
  8. canajun bacon

    Creosote problem

    The airflow is a slide damper at the back of the unit fully open it measures 3"x 9". The problem is if its windy it drops my ambient temp too much, maybe some sort of wind shield will help. I think you may have hit the nail on the head with the chips being too close to the heat source too. I...
  9. canajun bacon

    How did you come up with your screen name?

    My 3 favorite things; Canada, Cajun food and Bacon
  10. Creosote problem

    Creosote problem

  11. canajun bacon

    Creosote problem

    So i built this smoker a couple of weeks ago... So far I've done about half a dozen smokes in it, with varying results. I'm finding that the colder smokes like salmon and bacon have turned out really well, having great flavor and nice amount of smoke. On the other hand my hotter smokes that...
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    20130930_070137.jpg

    • canajun bacon
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    • Album: Creosote problem
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    IMG_1599.JPG

    • canajun bacon
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    • Album: Creosote problem
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    11.JPG

    • canajun bacon
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    20130930_115233.jpg

    • canajun bacon
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    • Album: Creosote problem
  16. canajun bacon

    Smokin' up North

    Hey everyone, I've been smoking for a couple of years now, but mostly just salmon. A couple of weeks ago I built myself an new electric smoker. So far I've already done candied salmon, St. Louis style ribs and Just finished curing and smoking some of the best bacon I've ever put in my mouth. Now...
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