Smoke flavor issue

[rtpassini]

I have a large electric upright smoker I built. Chamber is about 5' tall, 30x30 ish. 4" chimney. I use a Smokai generator for flavor. Chips and chunks. I had always used pellets or sawdust (masterbuilt, sausage maker) prior to building this one. Even with many hours of smoke, I get very little smoke flavor on the product. Wether its briskets, butts, sticks, links, etc. I thought maybe it was too dry from the small fan I use to move the heat. But then I remembered I spritzed the brisket every hour. I know the smoke is getting everywhere, as the walls are gold, and comes out of some small cracks all over the unit. (bottom as well)

Any thoughts?

 

[Nefarious]

Pictures would be very useful, inside and outside while the unit is in operation.

 

[smokerjim]

What kind of wood are the chips,chunks. I'm not a spritzer but I think if your spritzing to early in the cook it will hurt the smoke from being absorbed. Just a thought.

 

[rtpassini]

Wood is store bought chips for smoking. Same with chunks. Various brand. Apple, cheery, hickory, or mesquite. The result is the same for sticks and links too, when spritzing wasn't uses.

Hard to get pics of the smoke. But here's a few

 

[chopsaw]

I think if your spritzing to early in the cook it will hurt the smoke from being absorbed.

I agree with Jim , as I often do . If that moisture is evaporating , what ever smoke stuck to it is going with it .

 

[rileybowler]

Have you tried closing the vent some?

 

[JckDanls 07]

Any chance of getting ahold of some naturally dried woods ? I find the store bought kiln dried wood (chips or chunks) to be very weak on smoke flavor ...

 

[rtpassini]

Have you tried closing the vent some?

I was nervous about getting bitter smoke. That and I wasn't sure if that 4" was too small to begin with. But I should try that

 

[rtpassini]

Any chance of getting ahold of some naturally dried woods ? I find the store bought kiln dried wood (chips or chunks) to be very weak on smoke flavor ...

To be fair, this is the first time using primary chunks. Always was sawdust or pellet and chip blend. So it may be an issue. It sure smells good though when I open the chamber.

I agree with Jim , as I often do . If that moisture is evaporating , what ever smoke stuck to it is going with it .

Even the products I don't spritz have this issue. Hot links, sticks, butt, etc.

 

[ohiobenz]

To be fair, this is the first time using primary chunks. Always was sawdust or pellet and chip blend. So it may be an issue. It sure smells good though when I open the chamber.

Even the products I don't spritz have this issue. Hot links, sticks, butt, etc.

I just ordered a Smokai Magnum. How well is yours burning the standard chips and chunks?

 

[SmokinEdge]

Have to ask, what do you have for air inlet? The exhaust actually looks small to me but that depends on inlet.