Supllueer Smoke Generator

[Florida Chris]

DANG-IT!!!!!! ENABELERS!!!!!!

It was like $90 on E-Bay (link from first post).

I did it......

 

[river100]

DANG-IT!!!!!! ENABELERS!!!!!!

It was like $90 on E-Bay (link from first post).

I did it......

You bought the Supllueer like the one in his picture?
If so you're going to be surprised when you get it.
They are very well made.

 

[Florida Chris]

You bought the Supllueer like the one in his picture?
If so you're going to be surprised when you get it.
They are very well made.

Yes. Said it was direct from Supllueer. We'll see!!!

 

[normanaj]

Yes. Said it was direct from Supllueer. We'll see!!!

If it's direct from Supllueer then $89 isn't to shabby as it's listed for $99 on the Supllueer site and $139.99 w/$20 coupon on Amazon.

 

[Florida Chris]

Well, gotta say I was doubtful at first. Initially the link said "Out of Stock". I checked out a few other similar brands then did a refresh on the link and, lo and behold, they were available again!

And apparently it has now shipped out from New Jersey. Says I'll have it Monday.

So how should I test it?? I had no plans for any cold smokes any time soon so not sure what I should do once it arrives.

I'll do a burn in and get the feel of it but no idea what food to test it with. Would be a shame to let it sit until the weather is right again here in Florida for smoked cheese.

I have a keg fridge that had the compressor die. Plan was to turn it into a cold smoker for sausage and stuff. Stainless interior and would only be for temps below 180-200 or so.

I thought the tap tower would make for a nice smoke stack! This is similar to what I have to work with.

Any suggestions guys??

 

[Fueling Around]

Not sure your exact location.
I've got the fan in a window running tonight as cool nights in Florida are coming to an end.
Cheese is about your only choice for a cold smoke. Also a great starting point.
I'm putting pork tenderloins to cure tomorrow as they will be warm to hot smoked

Dead kegger sounds great. Old tap head should be great outlet.
Need to cut an air intake in the lower portion. I would line the cutouts with silver tape to separate the foam insulation from the interior.

 

[Florida Chris]

Well, received and assembled today. Pretty easy. I used the manual just to make sure everything was oriented as designed. Seems to be a decent quality stainless steel as I couldn't find anything that would take a magnet. And it came with the only wrench you'll need for assembly.

This model did NOT come with the drain on the condensation tank as shown in most of the pics and videos I saw. But there's still a catch cup to sit under it???? I'm guessing gunk will leak out of the joints and holes somewhere.

Still unsure of the theory of operation. The air pump feeds straight thru to the smoke tube at the top of the condensation chamber. Like a small tube going into a larger tube with maybe 1/16" around the periphery of the inner tube. I'm guessing it creates a Venturi/suction of the smoke as the air passes thru to the smoke tube??

The exterior lids and base plate are not tight fitting. I think that's by design to allow for air intake. Speaking of air, the pump looks to be significantly larger than those shown in the pics/videos. Like, 50-75% larger. Will that equate to larger volume of air and smoke? We'll see.

The fuel chamber is (I think) 5L, so call it a gallon of pellets/chips. I'll fire it up this weekend to do a burn out and see if she can chooch some smoke. Pics to follow!!

 

[Torch&Tone]

So how should I test it?? I had no plans for any cold smokes any time soon so not sure what I should do once it arrives.

I'll do a burn in and get the feel of it but no idea what food to test it with. Would be a shame to let it sit until the weather is right again here in Florida for smoked cheese.

I have a keg fridge that had the compressor die. Plan was to turn it into a cold smoker for sausage and stuff. Stainless interior and would only be for temps below 180-200 or so.

I thought the tap tower would make for a nice smoke stack! This is similar to what I have to work with.

View attachment 715283

Any suggestions guys??

There are plenty of low-risk options for cold- or, uh, call it "less-than-hot"-smoking. I have a perforated metal tray for nuts or veggies or mushrooms (a metal basket or even a large splatter guard will work, in a pinch), or use a disposable aluminum tray for flour (great for bread, pizza, tempura, etc.). You can even smoke a tray of water and then freeze it for smoke-forward cocktails.

Mind you, it can be a little trial-and-error to get the right amount of time/smoke and procedure, but, if you manage to go overboard, you can usually salvage any of the above by mixing with some unsmoked...

 

[goldendogs]

Well, I'm impressed I assembled the unit on Tuesday and fired it up today and gave it a test run on my Weber Q and can't believe the amount of smoke you can get. I used a combination of wood chips and pellets.Next up is to try it on the MES 40 and the Camp Chef pellet smoker.

 

[normanaj]

Well, I'm impressed I assembled the unit on Tuesday and fired it up today and gave it a test run on my Weber Q and can't believe the amount of smoke you can get.

To much smoke is not always a desired trait.

 

[goldendogs]

I will agree about to much smoke, when I tested it I had the thing wide open to see what it could do.

 

[normanaj]

That is definitely to much smoke!

 

[Florida Chris]

goldendogs , I'm not sure what you got working there but it isn't the Supllueer that this thread was discussing.

I got mine fired up for a burn out about an hour ago. Filled it up about half way with some left over dregs from a few bags. Combo of LJ hickory, LJ comp, and B&B comp.

There's the drip tray in the middle without a drain to drip into it. Still a mystery to me.


I played around with the air pump settings for a bit then just decided to set it to the middle and let it settle in. She was definitely chooching!

The breeze was messing with the smoke stream and makes it look like less than it actually was. But it seemed like a nice, clean smoke.
After about 1/2hr at the mid setting I noticed that I was now also making some home-made liquid smoke. Notice in the first pic that I have the tube below the condensation chamber. Well, every few minutes a couple tbs of condensation would pour out. I also noticed the smoke was starting to smell a bit acrid.

I bumped up the air pump to high and monitored for the next 1/2hr or so. The smoke became less acrid and MUCH more desirable smelling. It's still making liquid smoke, which isn't necessarily a bad thing. I think that's the whole point of the condensation chamber. Remove the nasty, pass thru the clean.

But I will be making a hole in the bottom of that condensation chamber and using the drip pan as intended. I'm thinking the best method of operation is to have the smoke generator lower than the output tube so all the condensation drips into the chamber.

I don't think any type of drain or valve will work good without some serious mods. They will always be a high point internal to the chamber and not allow liquid to drain. I'm thinking just a 1/8th in hole in the middle and then use the drain pan as intended.

She's 1.5 hr in right now and still going good. I'll update as the day progresses.

 

[normanaj]

goldendogs , I'm not sure what you got working there but it isn't the Supllueer that this thread was discussing.

Didn't pay attention,great observation F Florida Chris .

 

[Florida Chris]

So 2.5hrs in and I sat outside with it again for a bit. The smoke still smells nice. Almost sweet???? I don't think I've ever gotten anything like that with the Camp Chef.

But even though I said ^^up there^^ that the air pump was bigger than shown in the pics/vids, I think it still needs to be bigger. I'd like to be able to dial it down even more at times, which would require more air flow. I don't think it should need to be run at max to work well. I'd rather see a 50-75% setting for most cooks.

I didn't open it up to check fuel consumption. I want to let her roll until it's done. If the descriptions in the ads hold true then it should run out in another hour or two.

 

[Florida Chris]

And just to clarify, by "dial it down" I mean less smoke intensity. More heat means less volatile smoke. Less volatile smoke needs more air flow. So I think a larger air pump would be beneficial.

But to be fair, I haven't smoked any food yet. I just have it cranking on a table on my back patio. The food will be the true tell.

 

[Florida Chris]

3.5 hrs in now. Still pumping hard but the smoke is starting to get dirty again. I'm thinking I'm getting close to running out of fuel and more of the pellets are igniting but still not getting enough air for a clean burn.

Looking thru the igniter holes it's still looking good, but I think it needs more air to burn hotter and cleaner.

Still haven't taken the lid off to peek. I want to see how long it burns as is. My money says it needs a bigger air pump still.

 

[Florida Chris]

4.5 hrs in. Still rolling smoke from a half load. As I expected, some leaks are showing. One from the lid, another from a bad weld.

Some of these would be mitigated with that drain valve in the condensation chamber I talked about earlier.

Overall, it smokes. And it smokes well. I'll add a drain and maybe a bigger air pump for the long haul but I'm gonna roll with it as is for 1 or 2 smokes to see what the outcome is.

For $100 I can't complain too much. If I gotta add $20 worth of parts and some time I'm still half price of most of the cold smoke gennys out there.

 

[Fueling Around]

goldendogs , I'm not sure what you got working there but it isn't the Supllueer that this thread was discussing.
....

Lighten up on the criticism.
A year old thread was relatively generic on brands of smoke generators until you hijacked it.

I agree about the amount of smoke. More is too much. Ask my wife.