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Single Chamber Smokehouse

csgreenknight

Newbie
1
10
Joined Dec 7, 2016
First post here. Hopefully you all can help.

One of the selling points when I bought my house was the built-in smokehouse in the backyard. I'll try to post a pic later.

Its about 3'x3' and about 4' high. There is a smoke stack in the roof. There is an air vent low on the side that I send my probe thermometer cables through, but I leave it closed. Inside there are 3 shelves. Top 2 are where I put my meat. the bottom one is where I place a pan of water.

After I moved in and went to try it out, I found the flaws. This is a single chamber smokehouse. There is no fire box. What the guy did, and what I am doing, is in the bottom of the house I have a propane heater. On top of the heater I have a 17" cast iron skillet. this is where I put my wood chips. I have tried chips and chunks. It is impossible to control the temperature! I go along okay at 210 - 230....but then I get a flair up. I open the door to see my chips/chunks on fire! I started keeping a squirt bottle near by to put out the flames.

Any ideas you guys have? I hate opening the door every 10 minutes just to make sure my wood isn't on fire, losing that great smoke and heat.

Thanks.


 
Last edited:

gearjammer

Master of the Pit
1,472
172
Joined Apr 6, 2015
Hello and welcome to you.

I'm glad you're here.

You need to get you an Amazen  AMNPS.

Try this link, that will fix your chip flare ups.
I've got one and it works great.

Then you just adjust your heat to what you want.

Independent of your smoke.

Hope this helps you out some, try it, if you're still

having a problem. 

Just ask, you will receive answers.

Have fun.

  Ed
 

JckDanls 07

Smoking Guru
OTBS Member
Group Lead
5,707
481
Joined Sep 10, 2011
How high is the skillet above the flame ?? Could be the pan needs to be a little higher off the flame ...

Also... how are you controlling the flame ?? Do you have a needle valve in-line for control ??

Also... do you have any kind of cover over top of the skillet ?? keeping fat drippings from landing in it and helping cause the flare up ??
 
Last edited:

JckDanls 07

Smoking Guru
OTBS Member
Group Lead
5,707
481
Joined Sep 10, 2011
I would also suggest you think about switching from gas to electric... Although not as bad when HOT smoking (225`+)... When I smoked some snack sticks and sausage in my smokehouse (at low temps of 120` - 170`) .. the flame had to be so low that it blew out a few times... If it weren't for my remote thermometers I would have never knew the flame went out until I went out to check on it (which could be hours at a time) .. So I just pretty much created a bomb that only needed a spark to ignite... For this reason I switched to electric ... But as I say... not as likely to happen when hot smoking (big flames) ...
 

red farr

Fire Starter
58
14
Joined Mar 16, 2013
wrap the wood in a double layer of foil    punch holes in foil    throw in fry pan    punch more or less holes till it smolders as desired      

Red
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
37,481
10,346
Joined Sep 12, 2009
 
Hello and welcome to you.

I'm glad you're here.

You need to get you an Amazen  AMNPS.

Try this link, that will fix your chip flare ups.
I've got one and it works great.

Then you just adjust your heat to what you want.

Independent of your smoke.

Hope this helps you out some, try it, if you're still

having a problem. 

Just ask, you will receive answers.

Have fun.

  Ed
I agree with Ed.

I would go with an Amazing Smoker.

However I would go with the Tube type unit--AMNTS, since you're cooking with Gas.

Just go to the web site Ed posted above & look for "Tube" smokers.

That way your Gas Smoker will handle the heat, and your Tube will handle the Smoke, and neither one will affect the other.

Bear
 

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