...drivin me nuts!

Discussion in 'Propane Smokers' started by beebeque, Jun 19, 2008.

  1. beebeque

    beebeque Fire Starter

    I've been smokin w/ my GOSM 3405BGW for about a year now w/ mostly great results thanks to help from y'all...But one thing is driving me nuts!

    I always start out w/ nice TBS for about 15 to 20 minutes, then the chunks/chips (tried both many times) catch fire. I can tell as soon as I see the billowing white smoke coming out.

    Long ago I gave up on the crummy smoke box that came with the unit & have tried the medium sized (46oz) coffee can (laying on its side since there is probably 5" or less clearance under the H2O pan. Even on a low setting I get this same result.

    Any suggestions?
  2. white cloud

    white cloud Master of the Pit OTBS Member

    never owned one, was just wonderin if you could move the can over alittle further from the heat source. Alot of people here own those and will be better to help out with that. Could be alittle too much air intake also.
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I use a bread loaf pan and use foil if needed with holes punched in it to let it breath. You can put some holes in the side of the pan if you like. Use an uncoated pan.
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I use a 9x9 cake pan, fill it up, cover with foil, punch bout 3 ta 5 holes in it, when the smoke dies way down, it takes a bit, I take the foil off an shake the pan an put er back. Works fer me.
  5. beebeque

    beebeque Fire Starter

    I'll try anything...

    What's the bread pan made of...I don't guess aluminum is a good idea?
  6. monicotti

    monicotti Fire Starter

    I use a 10" cast iron skillet with the handle cut off. I also cut 1/2" off the chip box rack to get the pan closer to the burner. Now i get smoke at 190-200 degrees and never any fire.
  7. richtee

    richtee Smoking Guru OTBS Member

    You can still find steel ones. I'd fire it up first to red to get any coatings off. Do you preburn your chunks? And use chunks... chips are a PITA.
  8. slvance

    slvance Newbie

    I have been using a 9" steel cake pan without any foil. I use small chunks 2-3" long and split roughly 1/2" by 1/2" and usually throw in some chips. I run 225-250 and never had them catch fire. It is not as heavy as cast iron so it does heat up pretty quick and I usually get smoke in 5-10 minutes.
  9. beebeque

    beebeque Fire Starter

    Richtee, I used chips the 1st few times, but I've used only chunks for the last year or so. I'll find the steel pan and give that a shot. Thanks for the help everyone!
  10. beebeque

    beebeque Fire Starter

    Richtee...I forgot to answer your question...I do not pre-burn the chunks. I've never heard of this. Why might I want to do that?
  11. richtee

    richtee Smoking Guru OTBS Member

  12. flash

    flash Smoking Guru OTBS Member

    You might put a layer of sand below the chunks in the can. I actually use an old skillet that lost it's handle.
  13. jermz

    jermz Newbie

    I'm having the same problem as the OP, I read through the whole preburn thread already and while it sounds like a good idea for the guys who use bigger chunks or splits, for those of use who use smaller chunks or chips it sounds like it may be a little of a waste. I'm stumped with what to do here, I definitely don't want to ruin any food because of the heavy white smoke.

    basically what were trying to avoid here is having our chunks/chips flame up which in turn creates the heavy white ... correct? So the optimal point of obtaining TBS is to have your chunks/chips just smoldering correct?
  14. Yes...just smodering =TBS....and flame =rolling white smoke.
  15. richtee

    richtee Smoking Guru OTBS Member

    More accurately, smothered flame = rolling white smoke. Smoldering <I dislike that word, but there it is> CAN = TBS. Depends on WHAT exactly IS smoldering.

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