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smoker type

Discussion in 'General Discussion' started by smokingupnm, Dec 30, 2006.

  1. Thanks for the welcome to this forum. I have never done anything like this befor, so bare with me.
    I had a question as to what type of smoker i use. I use a homemade horizontal with a offset firebox. It was constructed out of a piece of 24" pipe. The smoker itself is 48" long. The firebox is 24" long. The thikness of the pipe is 7/16". the problem that i am having is everything that i cook turns out really black and looks like it is burnt. The smoker itself seems to work really well, I have very little problem controling the temp, but stuff just turns black. Any help would be great.
     
  2. If you are smoking between 220° and 250° and you are checking internal temperatures and getting correct readings, I can only assume you have alot of smoke rolling and are coating your meat with creosote from the smoke…correct me if I am wrong! We are here to help each other [​IMG]
     
  3. msmith

    msmith Master of the Pit OTBS Member

    I agree with up in smoke. What size of smoke stack do you have and where is it located. What type of wood are you using. green or seasoned. Can you show some pics of the smoker
     
  4. buzzard

    buzzard Smoking Fanatic OTBS Member

    are you getting a funny taste? or does it just look black. have you tried moving the meat to the far end of the smoking chamber, the area closest to the fire box it the hottest, but i am sure you knew that. by moving it to the far side you may get rid of that blackness.

    it could be the rub your using also, if you are using a lot of dark spices when they cook they will get darker and may turn or apear to turn black.

    just a fools thoughts.
     
  5. Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Refined sugar in your rub will also burn and give your food that black look. Try switching to turbinated sugar such as "Sugar in the Raw". It takes smoking heat well and doesn't burn as readily as refined sugars.

    I too am interested in what size your exhaust stack is.
     
  6. Even if the wood is seasoned, you can still have a creosote problem. It's best to pre-burn your wood or at least preheat heat. I get my fire going good and let it burn down to nice red coals before any food hits the grates. Then I put my splits ON the fire box to heat them up before going INTO the fire box. If I have a lot of time, I pre-burn all my wood. The pre-burn barrel works great for this.
     
  7. The smoke stack is 4" and is located at the top of the chamber, but I have a piece of 6" channel located inside the chamber because I realized that the stack needed to be in the middle. I use seasoned hickory. That is all of the wood that I am able to find so far, and I get that from Oklahoma.

    Thanks for all of the great ideas!
    Bill
     
  8. cheech

    cheech Master of the Pit OTBS Member

    Do you have a picture of it that you would be willing to share with us?
     
  9. I dont right at the moment but i will try to get some taken this weekend and get them posted. :oops: