Smoked food tastes metallic, bitter and very smoky.

[hfactor]

Hi Dave,

Thanks for your input.  I cleaned the smoker yesterday with just a putty knife, soap and water.  Most of the gunk is gone, and smoker is not relatively clean.   I also cleaned the heating element.   I oiled the entire interior of the smoker, and ran it as hot as I could, but seems like the heating element didn't’t, or couldn't’t heat effectively.... So not sure if heating element is shot, or not... I need to check the temperature of the unit now.   The unit is about 8 years old, and might be ready for new heating element or junk yard... I'm also using a long extension cord, so voltage drop from outlet to heating element might be a problem as well...

POA - Run unit with short extension cord and test temperature.  If temperature is appropriate, then try to test smoking options, foil pouches, wood directly on heating element, soaked chips on tin plate.

I think the biggest problem I had with creosote was that fact that I had no venting.  Thinking that more smoke is better smoking, I had all vents closed, and had apparently too much wood on the heating element.

 

[daveomak]

hfactor

Use at least an ext cord with 12 ga wire. Plug it in direct to an outlet would be better.

Leaving all the upper vents wide open is generally the accepted practice for "good" smoke. The lower vent doesn't have to be open very much. Enough to allow air flow, which is very subjective, as to the correct amount. My MES has 2 -- 1/4" holes and 1--1/2" hole. That works well for me.

Below is my homemade smoke generator. Those chips last 2 to 2 1/2 hours depending on smoker temp. The unit has been in the smoker for 1 hour and you can see how much wood was consumed. The tray is 1 1/8" square and 10 inches long. That provides a very delicate and light smoke.                         

The pictures on the first page of this thread says it all.

Some folks even have less smoke visible than the smoker on the right.

In my  6 mos here, I have definitely noticed an improvement in the smoke "flavor"  by following the "rule", less is best.

Keep after it. Check the connections on the heating element for corrosion. Check other connections also. Keep us informed on your progress.

Dave

 

[alblancher]

Hfactor,

I believe it is more important to concentrate on the clear blue smoke then it is to worry about the build up  in the smoker.  Unless you are getting water droplets forming in the smoker and dripping into your food I doubt the buildup on the smoker has much to do with it.  It doesn't hurt to clean it up but you need to concentrate on solving the smoke problem or you will not notice a change.  I always heard that putting the chips in a perforated pan on top of the element will give you good smoke

Hope this helps,

Al

 

[hfactor]

Hi Al,

Thanks for you input.  And yes, I do agree that TBS (thin blue smoke) is the goal of what I should be doing.  So I need to try the various suggestions that I've come across to try to achieve that goal.  Amazin-Smoke, chips in foil, tin plate, I just need to give it a try.  As I've mentioned, the previous attempts to 'smoke' I had all the vents closed using 3 to 4 chucks of wet wood, producing a nice white plume of billowing smoke...obviously a problem, and no doubt the culprit with creosote accumulation and taste...

When I resolve the heating problem, I'll try again with all the knowledge that everyone has provided and I'll report back...

Again thanks to all that have chimed in...

 

[Bearcarver]

Howie,

Could you put Ventura, CA in your profile, so it comes up in your posts?

It sometimes helps with some of the questions.

Thanks,

Bear 

 

[BGKYSmoker]

Yup

Ditto Ditto Ditto what has been said.

 

[hfactor]

Hi Dave,

I shorten my extension cord to about 10 feet, down from 30’, and the heating of the entire smoker was much better, at least that's what the Meco thermometer indicated.   I still need to check the actual temperature of the smoker, and hopefully I can do that later this week.

If I leave the upper vents open, I worry about the ability of the smoker to reach the desired temperature of ~225 degrees...

With regards to your homemade smoke generator, it looks like you have shredded wood in the basket, not chips?  I have a few bags of wood chunks.   I can make chips out of them, but wonder if chips in a basket like yours, placed next to the heating coil would create enough smoke, especially with the vents open.

Hfactor

 

[daveomak]

hfactor, I use chunks in my old Totem smoker. They work fine. The smaller the diameter of the chunk, the less smoke. My Totem has a thin SS pan that sits on the element. I just checked your smoker on amazon and it says it is a 1500 watt element. That is drawing about 12 amps. There is a significant voltage drop when using an extension cord. Especially if the outlet is rated for 15 amps. If you have a 20 amp outlet, use it and a 12 gauge cord. If you have room above your element, set a small chunk of wood on a SS 1 cup measuring cup and place it on the element and try that. As the element cycles it will cycle the smoke also. Try a 1x1x1 inch chunk of wood to start and see if it meets your expectations.

I am not familiar with your element design to know if a 1 cup will work. They have SS burner covers at wmart that might work. Use your imagination. Do Not Use Aluminum..... It will melt.

Keep in touch, we are all learning something. Dave

PS: Only use 1 chunk. 1 chunk will not catch fire. It takes 2 pieces of wood to make a fire.

 

[Bearcarver]

hfactor, I use chunks in my old Totem smoker. They work fine. The smaller the diameter of the chunk, the less smoke. My Totem has a thin SS pan that sits on the element. I just checked your smoker on amazon and it says it is a 1500 watt element. That is drawing about 12 amps. There is a significant voltage drop when using an extension cord. Especially if the outlet is rated for 15 amps. If you have a 20 amp outlet, use it and a 12 gauge cord. If you have room above your element, set a small chunk of wood on a SS 1 cup measuring cup and place it on the element and try that. As the element cycles it will cycle the smoke also. Try a 1x1x1 inch chunk of wood to start and see if it meets your expectations.

I am not familiar with your element design to know if a 1 cup will work. They have SS burner covers at wmart that might work. Use your imagination. Do Not Use Aluminum..... It will melt.

Keep in touch, we are all learning something. Dave

PS: Only use 1 chunk. 1 chunk will not catch fire. It takes 2 pieces of wood to make a fire.

Great info above !

Except maybe the 2 pieces of wood to make a fire.

I thought it took two boy scouts to make a fire.  

Bear

 

[roller]

Yep to much smoke I can tell you from experience...

 

[hfactor]

hfactor, I use chunks in my old Totem smoker. They work fine. The smaller the diameter of the chunk, the less smoke. My Totem has a thin SS pan that sits on the element. I just checked your smoker on amazon and it says it is a 1500 watt element. That is drawing about 12 amps. There is a significant voltage drop when using an extension cord. Especially if the outlet is rated for 15 amps. If you have a 20 amp outlet, use it and a 12 gauge cord. If you have room above your element, set a small chunk of wood on a SS 1 cup measuring cup and place it on the element and try that. As the element cycles it will cycle the smoke also. Try a 1x1x1 inch chunk of wood to start and see if it meets your expectations.

I am not familiar with your element design to know if a 1 cup will work. They have SS burner covers at wmart that might work. Use your imagination. Do Not Use Aluminum..... It will melt.

Keep in touch, we are all learning something. Dave

PS: Only use 1 chunk. 1 chunk will not catch fire. It takes 2 pieces of wood to make a fire.

Hi Dave,

I’m currently using a 10’ 14 gauge extension cord, plugged into a 15amp outlet.   At this point, a 20amp is not available.   As I mentioned, the heat generation was far superior with the 10’ as opposed to the 30’ cord.   Need to check the internal temperature to verify that the heating element is still good, and will generate enough heat to keep the unit, with open vents at the desired 225 to 250 degrees.

 

So placing the wood chunk directly on the element is not the way to go?   The Meco manual recommends this, but with the smoking I’ve tried, the wood seems to burn pretty quickly when placed directly on the element, and the white smoke is a problem.   I will try to get a device appropriate for placing the wood chuck in.   So at 225 degrees, a wood chuck will smoke in a SS container?

 

Anyways, I ordered a digital thermometer, and when I receive it, I’ll give all these ideas another shot…

 

[daveomak]

It should smoke at lower temps than 225. The element is probably at 7-800 deg or higher during the on cycle and will start the wood smoking. Then residual heat will keep it smoking until the element comes on again. At least that is the way my smokers work.

I am assuming your smoker has a thermostat that triggers the on-off cycle of the element.

Try the wood on the element. If it provides what you are looking for your ready to go.

 

[hfactor]

Hi Dave,

The soaked wood chunks, about 1" by 3" by 1" directly on the heating element would generate white smoke.  So I'm not sure that's the way to go.  I always used 3 or 4 chunks, obviously too many.   This is why I've been asking a lot (probably too many) questions about wood, wood chips, wood chunks, and the success and failure that people have had with electric smokers...

I'm trying to get this smoker to work, but I’ve also been reading a lot about the Weber Smokey Mountain unit.   Seems like many enjoy the flavor that this unit provides… also seems with this unit, controlling the temperature is not that difficult…

But one thing at a time, I’ll try all your recommendations, and report back.

Anyways, thanks for all you input..

HF

 

[daveomak]

Try NOT soaking the wood. I do not soak and never have. I have heard, water and smoke create sulfuric and nitric acid. ie smog. I don't use a water pan either, never have.

Everyone has their own method, technique that works well for them. There is no "wrong" method.

When you reach the point where you are happy with your results using this smoker, you will have a wealth of knowledge on the techniques that make this smoker work great.

The next person that comes along with problems using the same smoker, "You will be the expert"

 

[hfactor]

Hi Dave,

I ran a temperature test on my smoker.  Here are the test conditions:

• Outside temperature, 70 degrees
• 14 gauge 12’ extension cord
• Put smoker on ‘high’
• Closed all vents
• Full water bowl

After 20 minutes, the internal temperature right above the water bowl reached 253 degrees.  With one of the top vents opened, the temperature dropped to 230 degrees, with both vents opened, the temperature dropped to 223 degrees.

I dropped the temperature control down to low, in an attempt to control the temperature at 225 degrees, and this was not a problem.

I also build a platform out of steel tape to place wood chunks above the heating element.  This worked very well, as the wood chunk provided a steady stream of TBS, thin blue smoke…. The wood chunk was placed in the smoker dry…

Now that I’m confident that my smoker is capable of heating, and holding temperature, I’m now ready to try to smoke something…. 

HF

 

[jirodriguez]

Glad you got it figured out HF.

.... as for the WSM, yes they are a great unit, many of us here have them, use them, and love them - you really can't go wrong with a Weber.

 

[daveomak]

Sounds to me that "You got her figured out". Way to go. Congrats. Yippee. And all that stuff.

Every smoker has it quirks. There is always a learning curve with any smoker. I do not believe that you can plug in "any" new smoker and make good Q.

223* F will cook and smoke most everything. Now we are ready for some Q-views of the finished products.

 

[hfactor]

Thanks Dave,

Thinking about a beer can chicken... will a 250 degree smoker be safe to cook chicken?  Seems like many have suggested 275 and up for poultry..

 

[daveomak]

I'm having trouble with getting the skin on chicken to "not be rubbery". That being said, others have said the temp needs to be 275 or higher to be crisp.

Give her a go and enjoy the learning curve. You might try EVOO or butter on the skin and no water pan..

Here's a thread I searched for and there are several ideas for you to consider.

http://www.smokingmeatforums.com/forum/thread/90769/chicken-skin-crisp

 

[hfactor]

Wifey brought home some sockeye salmon, so decided to smoke some of it.... 4 hours marinate consisting of water, non-iodine salt, brown sugar, soy sauce, garlic powder, let fish rest/dry for 2 hours, then on to smoker...

Used new thermometer to monitor smoker temps as well as salmon temps.   Settled smoker at about 190 degrees, this with the top two vents open for good smoke flow.   Fearing smoke problems, Used only one chunk ( 2x2x3) of apple wood.

After 3 hours of smoking, internal temp of salmon was a nice 145 degrees, pulled the fish and let cool…

The smoked salmon was outstanding….. could have used a tad more smoky flavor, so next time I’ll try adding more wood… but all in all, it came out great…

On to beer can chicken…

Next time, I’ll supply photos….