Hi Dave, At those temperatures how do we manage to send warm smoke up the chimney...I can't?
Oscar
Hi, I think my biggest problem is that I'm reading so much info and taking in so many different ideas that the information is contradicting itself. I had a wood chip supplier over here tell me that even cold smoking needs heat to induce the chimney to drawer. If I have no heat being generated then I can't see how my smoke output will be at a warm temperature. This by the way is using a cold smoke generator similar to Smoke Daddy Big Kahuna (I'm trying one out at the moment to see if I can keep my cheese temp below 25-30C). Last week I was smoking my cheese and all was well until about 10mins before completion. The wind suddenly blew up and the smoke barrel caught fire and melted the cheese. One thing I've learned since starting smoking is I haven't gain any definite knowledge and it seems the more I read the more the opinions differ. Oscar
Can you post some pics of your smoker? also what area do you live in? Climate and altitude will make alot of difference in what advice you get or use.There are some people on here that can help you out.Give it a try you will be smoking great stuff in no time.
I think you're right Dan. But some of the conflicting info is rather important and unfortunately different ones are saying the complete opposite to each other. These smoke generators such as Big Kahuna and others seem to belch out a lot of smoke, but it certainly isn't the thin wispy TBS that so many prefer. I am becoming paranoid about creosote now. With all the smoke being produced I wonder how long after the smoke exits the delivery pipe before the creosote falls and is no longer being carried in the smoke. That is of course supposing that the creosote particles weigh heavier than the other good smoke elements and doesn't stay with them until smoke finally leaves the chimney. I've been smoking for around two months now and so far have tried pellets in a pan...no go. I've a $40 x 12" smoking barrel being used directly in my main food chamber but it keeps catching fire when the wind blows up. I've also tried the barrel into my fire box and letting the smoke transfer to my food chamber, but it keeps going out after about 25mins. So now I've got the smoke generator and all the queries stated above re too much creosote etc. Things can only get better. Des
Hi, I think my biggest problem is that I'm reading so much info and taking in so many different ideas that the information is contradicting itself. I had a wood chip supplier over here tell me that even cold smoking needs heat to induce the chimney to drawer. If I have no heat being generated then I can't see how my smoke output will be at a warm temperature. This by the way is using a cold smoke generator similar to Smoke Daddy Big Kahuna (I'm trying one out at the moment to see if I can keep my cheese temp below 25-30C). Last week I was smoking my cheese and all was well until about 10mins before completion. The wind suddenly blew up and the smoke barrel caught fire and melted the cheese. One thing I've learned since starting smoking is I haven't gain any definite knowledge and it seems the more I read the more the opinions differ. Oscar
And to top off my errors I just called you Dan. Start of my day Dave and haven't kickewd into top gear yet. Oscar