Chip Pan catches fire on home built propane smoker - need a bit of help please.

[bweist]

I have a home built propane smoker that I bought used last fall. It was electric, using a hot plate for the heat source.

This summer, I converted it to propane using an old turkey fryer burner for the heat source. 

The cabinet is aprox 23x23x36 inside dimensions with insulated walls, door and top, 3in chimney. The burner I would guess is in the 50000btu range.

I am able to bring the temp down to maintain an even 225 - 230 while smoking.

I am using an 8in cast iron pan for the chips with an aluminum lid. The lid is not a good fit, but covers ok.

The trouble I run into is that the dust I am using will catch fire during a smoke causing some healthy temp spikes. I have tried moving it on the grate to try to get to a cooler spot with limited success at best. 

I am considering:

Setting a ceramic floor tile set on the grate first to help disperse some of the flame and heat from the burner.

Drilling holes in the lid I am using so the smoke goes up from the wood dust vs out and around the sides of the lid.

Any other suggestions?

Thanks

Bill 

 

[daveomak]

Bill, morning.....   Generally, when smoking, you want to add the smoke during cooler temps.... say 70 - 180 or so..... Sounds like a burner that will adjust in that range may solve your combustion problems also.... Pops found a three ring burner with independent control on each ring that he uses in his smoker... You might look into that...

Now, the other solution is an AMNPS from Todd... A smoke generator for perfect smoke and a burner for perfect heat....  That is a great combination that eliminates many problems when trying to get the perfect smoke.....    Dave

 

[chef jimmyj]

Have you considered Raising the Pan further from the burner? You may get better results from Chunks over dust. Drilling holes in the cover may only let more Oxygen in to the pan causing the dust to flair up sooner. I think the tile may only delay the burn not eliminate it. Eventually it will get very hot and still conduct the heat to the pan until it reaches flash point...But hey, Cooking I know... Thermodynamics...Not so much. Good Luck...JJ

 

[bweist]

Thanks Dave. The AMNPS is on the wish list - hopefully in the near future.

Chef Jimmy. I will give it a try raising the pan up some and see what happens. Chunks are a good option as well. I have some here to try as well.

Thanks for the input gents.

Bill

 

[doctord1955]

raising pan up from burner will help.  try covering with aluminum foil then putting lid on

 

[plj]

I also use an old cast iron frying pan for my wood - dust always burns for me. Chips burn at higher temps, smolder at low temps. Chunks smolder, but above 250-275 they will begin to burn for me too.

Wrapping the chunks in a layer or 2 of heavy duty foil will prevent it from getting oxygen, causing smoldering instead of burning.

 

[bweist]

Thanks doctord and plj

I have some of the tin left over from an old chimney. I may try fitting it into the pan with a little creative hammer work to see if I can get it to seal better than the lid to effectively choke the air supply. Never know, it may work out. If not, nothing lost but a bit of time. I also like the idea of foil pouching the dust or chunks in the pan while raising it up higher away from the flame.

Thanks for the suggestions everyone .. I will post back after the experimenting is done.

Bill
 

 

[grillmastergnrl]

watch your draft. its been a while since i used the dust, but i had the same problem. try getting your temp down around 175 and choke it by setting your draft contol device shut. That should get ya some nice thick smoke.

 

[shoneyboy]

Are you hot smoking or are you looking to cold smoke? I would NOT use tin to cover the pan. More than likely it is galvanized and it is very toxic when heated. Now to you fire issue, I have a similar smoker, maybe a little larger (see in my pictures)….I would suggest possibly using a needle valve to help control your temperature, I can get mine down to 100-125…..I haven’t really played with it lately, but I during the winter I had it down around 70-80… …..I would try the chunks and move the pan away from the fire….Lately I have been getting my smoke going then turning off the fire….I have smoked 6-7 times on 1-5 gallon bottle, it will hold temperature for about 1 ½ -2 hours. Then relight it and do it all over again….I have not been experiencing fire, but the wood has been burning completely through to ash… I have seen a buddy of mine smoking and his wood comes out looking like charred wood, kind of like what you buy in the bags….I haven’t gotten to that point yet, but I’m working on it….Another thought is to choke off the vent, allowing a little more smoke to fill the chamber, keeping the chip pan in the smoke filled area which as we all know can’t burn without oxygen. I hope it helps ShoneyBoy…..