Losing smoke too quickly...

[jaytee99]

New guy here.  I just bought the wide body version of the Dyna Glo offset smoker.  I’m finding that when I add fuel I only get about 45 minutes before I stop seeing smoke come out the chimney.  I’ve heard this should be closer to 90.  Despite the lack of smoke, the temperature is remaining very consistent within 230-260 (according to the stock temp gauge. I have a maverick on order).  I’m using a combo of Royal Oak charcoal and the Weber applewood “chunks”…which I’ve found in the bag is about 50% actual chunks and the rest is what I’d call “chips”.

I’m trying to figure out the reason I’m not getting a longer period of time with visible smoke coming out.  I’ve thought of a few possible reasons but wanted to run them by you guys.

1) I haven’t done the mods on the smoker yet.  I see I’m definitely losing smoke out of the firebox door, the top seams, and the temp gauge.
2) I’m not adding enough fuel when I do so.
3) The wood “chunks” aren’t big enough to burn a long time.
4) All of the above?

 

[gmc2003]

Just because your not seeing the smoke doesn't mean it's not smoking. Thin blue smoke is gauge to go by. White plumes are not so good, thin blue or semi-clear are good. A better gauge is how does your food taste? Is there a strong, lite, or none-existence smoke flavor. Before I got my WSM I used a char-griller dou, and like yours it leaked like a sieve. The first time I used it I lost the blue smoke within an hour, so I pumped more wood in there, then again and again. To make a long story short I ruined the meal. Way to smokey for my families taste. It took my wife a half a year or so to try smoked food again. Find your happy place on flavor and remember how much wood it took to get there. Mine is only three or four chunks of a hickory and apple mixed for beef and/or pork(and I load my smoker).  Hope this helps and keep on smoking in the free world. Fixing the leaks will also help you with flavor and fuel usage. 

 

[chef jimmyj]

If the Chunks are burned to ash in 45 minutes then the chunks are getting too much heat. If they still have some weight, then they are likely still smoldering just putting out light smoke. If you smell the sweet aroma even though not visible, this is actually the best possible smoke. Combustion is at a temp that only good stuff is contacting the meat...JJ

 

[dirtsailor2003]

Question hownbig are your chunks? The ones o use are around 2"-3". Typically use 3-4 for most cooks. As mentioned above for the most part the smoke is invisible but can still be smelled.