To Much Smoke????

[dog1234]

I have been somking for a about 9 months. Still very new.

I have a problem in most of my meat tasting to smokey. I hear the term (THIN BLUE SMOKE) well my smoker is useally bellowing out heavy white smoke.

I useally burn all wood. Pecan, Oak and hickory. They seem to all do the samr thing.

I see on tv some guys using only a few pieces to smoke and charcoal for the main heat. Is this the idea?

 

[jarjarchef]

Discribed your smoker and the process you are using. It will help us give you proper direction.

I use a mixture of charcole and wood in mine. When I add wood I get white smoke for a few minutes but it settles down. Some preheat theirs on the top of the fire box ( careful it can ignite if not careful) and some use a burn barrel to start the wood and work through the white smoke part.

 

[dog1234]

Discribed your smoker and the process you are using. It will help us give you proper direction.
I use a mixture of charcole and wood in mine. When I add wood I get white smoke for a few minutes but it settles down. Some preheat theirs on the top of the fire box ( careful it can ignite if not careful) and some use a burn barrel to start the wood and work through the white smoke part.

I have a reverse flow home made. I used the guidline for fire box, stack and the likes supplied by you guys.

I start the fire with charcoal then add the wood of choice. It seems to put heavy white smoke 90% of the time while it lit. It seems like the wood is burning when I look into the fire box. useally very heavy smoke flavo rin the meats I smoke.

I keep adding wood as needed to keep temp where it needs to be.

I useally keep water in the tray in the pit area for moister in the meat.

Let me know if this does not answer the question about the process.

 

[so ms smoker]

  First, is the wood well seasoned?  In my SFB smoker, I use charcoal for most of the heat and only add wood splits as needed for smoke.

  Mike

 

[dog1234]

  First, is the wood well seasoned?  In my SFB smoker, I use charcoal for most of the heat and only add wood splits as needed for smoke.

  Mike

Well not sure what seasoned wood is, but I cut and split it and it been sitting on a rack about two months.

Sometimes I use the wood sold at Academy. They say its for smoking?

 

[jarjarchef]

I have used a Pitmaster Vault a few times. It is a vertical water smoker. With having the water in the pan I have noticed a couple things.

It will stay around 225-250 with water in it, but when the water is evaporated out it will shoot up in temp.

When it is cooking with the water in it, there is a lot of white looking smoke. It is actually steam mixed with smoke. It had me very concerned at first till I figured that out.

Try doing a smoke the same way you just did, but with one change. Don't add the water. See the difference. Most RF cooks don't have water in the tray (I am assuming you are talking about the RF plate). They have it sealed to help keep the drippings from going under the plate. I have seen some put a pan with water in it on the RF plate above where the fire box is if they want to add moisture.

 

[dog1234]

Jar Jar,

I will try no water and see what happens, I assumed water would be a good thing. Maybee with no water I can use less wood and possibly less heavy white smoke if its not steam.

 

[jarjarchef]

Before you add any meat to the smoker. Take the time to play with the fire and how it reacts to different changes you do. That way you can see if that solves the white smoke without cooking anything. Just a way to get to know your smoker.....

 

[so ms smoker]

Well not sure what seasoned wood is, but I cut and split it and it been sitting on a rack about two months.

Sometimes I use the wood sold at Academy. They say its for smoking?

  Seasoned wood is well dryed.  What you get from Academy is dry.  'Green' wood is recently cut and has lots of moisture in it. However, too much wood used for heat and smoke can produce excessive smoke. I use charcoal for most of my heat and add wood sparingly to produce smoke/flavour. You will have to experiment with your smoker to see what works best for you. Good luck and keep us posted on the results!

  Mike