help with smoke

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Meat Mopper
Original poster
OTBS Member
Jun 28, 2007
Ok I have had a few great smokes now. But until recently I was not aware that the thin smoke is what I wanted. Should I wait for the rolling smoke from chips to stop first? Or is there something I need to mod? I just picked up some chunks to see if they would burn a little less and smoke less. I used the thick smoke for the first hour then when it stopped I would add a handfull of chips to the burnt ones. I foil my loaf pan chip box with a few holes(the factory box was small). I ran a test chunk on a empty smoker and had some good thin smoke after the chunk charred up some. Just something I could use some help with. OAK and HICKORY
It is fine to go ahead and load your GOSM. I usually start it, add water, wood, and let run wide open w/ the door open for about 30 min. while I finish getting the meat ready then load up. You will get a little heavier smoke when you add chunks, it can't be helped. Where you get a creosote problem is if you just go and go like this for a long time. It is pretty hard to have a creosote problem in a gasser IMO. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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