Anyone in Montreal into Smoking with an Offset Smoker BBQ?

Discussion in 'Smoking Bacon' started by kaufdog, Apr 7, 2015.

  1. kaufdog

    kaufdog Newbie

    Hey guys,

    I bought a Max fire BBQ smoker at Rona a couple weeks ago. I had heat management issues with it so I did some modifications with a baffle, heat plate and a duct connected to the stack. Now the heat seems to be okay but I am getting alot of white smoke and no thin blue smoke.

    I tried using hickory wood chunks, and apple wood chips. Also I'm not sure if the Charcoal has anything to do with it but I am getting bitter charcoal tasting food with it.

    Does anyone have any suggestions?
     
  2. dougmays

    dougmays Limited Mod Group Lead

    How much wood are you using? If you put to much of the hickory and apple in there you'll get a very thick smoke. Try just a couple pieces to start...see how your smoke flow is. Usually when you first light up the fire you'll get more white smoke and then it slowly settles as the coal and wood set. 

    Let us know if you need anymore help
     

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