Question about smoke generator (Big Kuhuna)

[acs55812]

In reading about "thin blue smoke" and just learning this whole smoking deal, I use a Big Kuhuna smoke generator and friends comment about "bitter" or "oversmoked" on some of my stuff esp. cheese.

I have used chips, pellets, and wood chunks in it---cherry, hickory, apple, alder of all those variety's. I know the chips and chunks are bark free---can't really tell on the pellets, does anyone know if the bark is removed in that process?

I am using a commercial convection oven so have very little airflow thru the smoker also.

My question is with the smoke generators how much of the "harsh" smoke is on the food since it is only a smoldering fire that puts out mainly white smoke that can always be seen, not the the thin blue that is hard to see.

Thoughts about this process?

Thanks
Dan

 

[got14u]

try putting some royal oak charcoal or any all wood charcoal in with your wood chunks. It calms it down some.

 

[acs55812]

briquettes or lump?

 

[pignit]

My guess is you need more air movement or way less smoke. I have she smoke Daddy and have found less is more. My first smokes were way too much time in the smoke and left a little sting on the back of your tongue. I also know from using a stick burner and the MES that the smoke generated from the smoke daddy and the smoke produced from burning wood in the stick burner are two entirely different processes. I would cut way back on the amount of smoke your actually putting to whatever your smoking by putting a valve in line to release some of it or open the lid so you don't get as much.... and if your having the same results with hot smokin, cut back on the smoke time. I think it's really easy to get carried away with the generators.

 

[got14u]

Lump is what I use. I also break it up in to small pieces. probably about a 1to3 mix. 1 part coal to 3 parts wood chips

 

[mballi3011]

You said that you are using a oven for a smoker and it doesn't have much air flow. I think thats some/most of your problem the smoke cann't get out of the smoker so it stays in there and just get TOO much smoke. Theres your bitter and over-smoked flavor I think.

 

[travcoman45]

You need more air movement, yer gettin creosote an sounds like yer smoke is to heavy, which could be caused somewhat by the lack a air movement.

On a regular smoker ya leave the stack damper wide open so ya got good air flow an no stale smoke.

I'd try the air flow improvement first, then maybe throttle back that smoke generator with a valve if ya need ta.

 

[acs55812]

creosote is the right term I think for whats happening. I will be figuring out how to get some airflow thru here. Also cutting back on the smoke time as well.

I am doing a big (for me) batch of jerky tomorrow so will use hickory, have the convection fan on and limit smoke to one hour.

Thank you everyone for the response---I will let you know how it works out