No Smoke...Help!

[smokinrev]

Into my second attempt with my Masterbuilt Vertical Propane Smokehouse. The first attempt some weeks ago was pretty much a disaster. Billowing smoke, wood that burned instead of smoked, so I started searching for help and wound up on SMF. After modifications (bought an 8" skillet for the wood chunks, purchased a dual probe thermometer, installed a gasket on the door, elevated the manufacturer's wood tray, placed the skillet on top of the tray) I'm into my first attempt with a Boston butt. But, alas, no smoke. So, I've lowered the tray back down and still no smoke. Any suggestions? I'm holding a good temp between 225 and 230 or so. Thanks for any advice.

 

[s2k9k]

Is the skillet cast iron? Cast iron takes a long time to heat up enough to start smoldering the chunks. You are using chunks, not chips, right? How big are the chunks? You could try using smaller chunks. Can you put the skillet in without the tray?

I think it's just finding a balance between skillet, tray , height and size of wood.

I use propane but I have a GOSM and I know the setup is a lot different so I am just guessing and trying to give you some things to think about and try.

Maybe even elevate the tray without the skillet.

 

[smokinrev]

Thanks for the suggestions...I just removed the skillet, put a couple chunks in foil and put the package back on the manufacturer's tray. We'll see what happens. I know I have to make smoke. I'm an hour and a half in...the meat temp is 79. Have I messed up by not having smoke yet? Hopefully this can be salvaged...

 

[s2k9k]

What kind of meat is it? How big is it? Has it been injected or probed in any manner? If your smoker temp is correct then the meat should be fine as long as it gets up to temp, you just might not get the smokey flavor.

 

[smokinrev]

Boston butt, 9 lb. using a Big Green Egg dual probe digital thermometer (new)...meat probe is the only probing I've done and that was only the initial insertion. I finally got smoke and then the smoker started overheating, so I'm trying another method with the wood, skillet, etc. I think the wood heating up was causing the tempo to rise and this was with the tempo dial at its lowest setting. Going to be a long night....

 

[johnnie walker]

SmokinRev, Welcome to SMF.  I have a Cabelas propane smoker.  I use chunks in my smoke tray and need to get them down as low in the smoker as I can. If I set it squarely over the burner, POOF! A lot of white smoke then flames. I set it off to the side with just part of the tray hanging out over the flame, and I get a nice amount of smoke but not the flames. Try shifting your smoker pan or iron skillet around so only a small potion is actually over the flame and see if that helps you any. When doing this only use a couple chunks at a time, you can always add more when you don't see any smoke.

I hope you can make sense of all this.

 

[grinder]

Ditch the wood pan that came with the smoker. I used stainless bolts to make legs for my skillet, works great. Pics of my mods on page 4 of this thread. http://www.smokingmeatforums.com/t/99373/masterbuild-xl-mods-post-your-mods-here . My set up starts smoke rolling after 10-15 min of lighting.

 

[smokinrev]

Thanks for all the help...I appreciate the input from you guys!

 

[smokinrev]

Thanks for all the help!