Hi,
I fairly new to smoking and brand new to this forum. I looking for some answers on the best way to use wood chunks. I have an outdoor gourmet vertical triton with the side fire box which looks about the same as a brinkman vertical trailmaster. A few weeks ago I made some summer sausage out of venison in it which turned out pretty good. Next I would like to do some snack sticks and eventually jerky from what was leftvof my harvest. Anyway I was just wondering how is the best way to use the wood chunks. I used charcoal for the heat and added wood chunks on top. My problem is if I close the door to the firebox right away they seem to smolder and the smoke comes out thicker and white instead of thinner blue as I have heard talked about That you should be trying for. But if I leave the door to the fire box open a bit or give it more air with vents open more the chunks seem to catch fire which cleans the smoke up a bit but it doesn’t last long before it’s ashed and it also raises my temps up by 20 degrees or more which isn’t what I would like trying to keep temperatures low while doing sausage. I have no problem keeping temps close to where I want them with charcoal alone but trying to get the flavor wood right is causing problems. Is there a better way I can keep the chunks burning longer but still have good smoke? Is the white smoke bad for things like jerky/sausage? The chunks I am using vary I have tried smaller 1”x1” size that burn to quick and maybe baseball size that either smolder to much or spike temps to high if they catch fire.
Thanks!
I fairly new to smoking and brand new to this forum. I looking for some answers on the best way to use wood chunks. I have an outdoor gourmet vertical triton with the side fire box which looks about the same as a brinkman vertical trailmaster. A few weeks ago I made some summer sausage out of venison in it which turned out pretty good. Next I would like to do some snack sticks and eventually jerky from what was leftvof my harvest. Anyway I was just wondering how is the best way to use the wood chunks. I used charcoal for the heat and added wood chunks on top. My problem is if I close the door to the firebox right away they seem to smolder and the smoke comes out thicker and white instead of thinner blue as I have heard talked about That you should be trying for. But if I leave the door to the fire box open a bit or give it more air with vents open more the chunks seem to catch fire which cleans the smoke up a bit but it doesn’t last long before it’s ashed and it also raises my temps up by 20 degrees or more which isn’t what I would like trying to keep temperatures low while doing sausage. I have no problem keeping temps close to where I want them with charcoal alone but trying to get the flavor wood right is causing problems. Is there a better way I can keep the chunks burning longer but still have good smoke? Is the white smoke bad for things like jerky/sausage? The chunks I am using vary I have tried smaller 1”x1” size that burn to quick and maybe baseball size that either smolder to much or spike temps to high if they catch fire.
Thanks!