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New from So. Cal.

Discussion in 'Roll Call' started by rams2002, Oct 11, 2006.

  1. Oct 11, 2006 #1
    rams2002

    rams2002 Newbie

    i have a gas burner smoker with 2 trays for wood chunk/chips. i have only used it once, the wood chunks caught fire. how do you make the chips smoke more than blaze?
     
  3. Oct 11, 2006 #2
    rams2002

    rams2002 Newbie

    sorry i realized afterwards i didnt intro my self properly.

    my name is Paul from Orange, Ca. i have smoked fish for over 20 years, but this new gas smoker is a lot different then my electric chief. i smoked my first set of baby backs, with some tips from the smoking-meat site they turned out great.

    just trying to get a handle on the chips issue

    Paul
     
  4. Oct 11, 2006 #3
    meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Northern NY (Adirondacks)
    Welcome Paul,

    What make of smoker do you have? That might help the friendly folks here at SMF to answer your question. My Great Outdoors Smokey Mountain (GOSM) smoker has a top for the cast iron box that I use when I smoke with chips. Most of the time I use chunks that don't flame up. Another possible solution is to soak the chips in water for about 1/2 hour before you throw them in the smoker.

    Hope this helps.


    Take care, have fun and do good!

    Regards,

    Meowey
     
  5. Oct 11, 2006 #4
    rams2002

    rams2002 Newbie

    Here it is! I purchased it at sams club
    [​IMG]
     
  6. Oct 12, 2006 #5
    larry maddock

    larry maddock Master of the Pit OTBS Member

    BOURBON,MISSOURI
    yo orange county dude,
    im glad to meet you.

    does the propane tank fit under the grill??

    is that robie the robots cousin??---[danger danger will robinson]
     
  7. Oct 12, 2006 #6
    ultramag

    ultramag SMF Events Planning Committee

    Clinton, MO
    Welcome to SMF Rams. Is that the Makers Mark smoker?
     
  8. Oct 12, 2006 #7
    rams2002

    rams2002 Newbie

    The tank does fit in the bottom portion(behind door # 2)

    it is the Makers Mark

    Paul
     
  9. Oct 12, 2006 #8
    smokemack

    smokemack Smoking Fanatic OTBS Member

    Erie Colorado
    I'll take what's behind door number 1 :D . Welcome Paul, glad to have you here. Do you have a good brine for cold smoking salmon? As the weather gets cooler here in Colorado, I want to do a cold smoke... Again, welcome.
     
  11. Oct 13, 2006 #9
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Paul, Welcome to SMF. I'm making a most unscientific assumption here but most wood flare-ups occur when the door is opened-the increased airflow causes the the smoldering wood to burst into flames. Once the additional airflow is restricted (by closing the door) the chunks or chips return to smoldering. There was a similar problem with the Master Built electric smoker, but that company came out with a kit to prevent the flare-ups.

    I would try contacting the Makers Mark Customer Service to see if they have a possible solution if this continues to be a problem.
     
  12. Oct 13, 2006 #10
    rams2002

    rams2002 Newbie

    Thanks dutch... I will give them a call. the doors were shut, and i went out to put the ribs in and there was already a forest fire like blaze in their.

    Jmack, I havent cold smoked salmon, but i have always used a commercial salmon brine. after an all night swim in the brine i give it a light rinse, pat dry and give it a dark brown sugar massage. the result is a mouth watering indian candy style smoked salmon. not sure if this would apply to a cold smoke or not but it has always been one of my favorites.

    Paul
     
  13. Oct 17, 2006 #11
    rams2002

    rams2002 Newbie

    i soaked the chunks in water for about an hour and that did the trick.
    smoked a couple of tri tip roasts. no flare ups, turned out great!

    Paul