New smoker questions

Discussion in 'Wood Smokers' started by oneeye, Jul 8, 2008.

  1. oneeye

    oneeye Fire Starter

    I built an offset smoker this spring. The pipe is 3/8" thick, 64" long and have an inside diameter of 19". I have had the iron laying around for a few years and finally took the time to cobble it all together. I have used it a few times and have a few problems that I hope to get some help with. I am trying to use just wood in it. I own a logging/sawmill business so getting wood is easy![​IMG] When burning I am not getting the nice blue smoke but more of a grey smoke. The problem is that the meat cones out with a STRONG smoke taste - way too strong. The wood is red oak and sugar maple that has been cut and drying for 1.5 years. What am I doing wrong? I am struggling with the photos because I cannot get photobucket to work for me. Do I have to use that to post pics? I will keep trying.
  2. smokebuzz

    smokebuzz Master of the Pit OTBS Member

    Try useing smaller peices of wood, building more coals a smaller hot fire will produce a better smoke than larger peices kinda smoldering
  3. oneeye

    oneeye Fire Starter

    I think I got it!!! This was the first smoke. I have since added fenders, a red oak work area and paint.

  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Have you tried preburning the wood then shoveling it in and only use one or two small splits at a time for smoke?
  5. daddio

    daddio Meat Mopper

    on big mamma jamma it has no fire box the whole end swings open and i build the fire in the end,like they said get you a good bed of coals going too,i don't know how big around your stack is,mine is just under a five gallon bucket in size but because of how i fire this one it's needed to avoid the over smoking,that might be something to look at also.just an idea good luck
  6. soarkrebel

    soarkrebel Fire Starter

    Can you post a bigger picture of the cooker in your avatar??
  7. daddio

    daddio Meat Mopper

    i'll try to get a couple different ones on here
  8. soarkrebel

    soarkrebel Fire Starter

    What size pipe is that??

    That is a monster!!![​IMG]
  9. daddio

    daddio Meat Mopper

    hehhehe hince the name big mamma jamma!! lol the grates are about 3' across those butts were running pretty big bout 8.5 to 9 lbs each you can get about 4-5 in a row across depending on how you work it.with a 12' long cook chamber.[​IMG]
  10. soarkrebel

    soarkrebel Fire Starter

    No doubt!!!

    That is awesome!!

    Makes mine look small!
  11. daddio

    daddio Meat Mopper

    hey that ain't nothing to sneeze at!!! lol good looking rig are you leaving like that or trailer mounting it? where are you building fire?
  12. soarkrebel

    soarkrebel Fire Starter

    Gonna build a trailer and probably add a propane cooking station.
    I am building inside right now. I used about 5 pounds of charcoal ,two pieces of white oak and one hickory. cooked great.

    I am gonna look around and find the right piece of material for my firebox but I got to say it did pretty darn good without a firebox.
    I do need to add a stainless water tray to put a little moisture in the cooker.

    Oh there's always a project to do...........
  13. soarkrebel

    soarkrebel Fire Starter

    What size pipe is yours??
  14. oneeye

    oneeye Fire Starter

    Thanks for the help.

    I have not tried the burndown method. I know it can be done without doing that so I am going to try to figure the process out.

    The wood pieces that I am using are about 10" long and 4" square. I have been putting 3 or 4 in at a time. I will try using just a couple on a big bed of coals.

    The exhaust pipe is 4" inside diameter and I keep it open all the time.

    Do you guys use a water bowl in yours?
  15. daddio

    daddio Meat Mopper

    heck i'd have to have a 15 gallon washtub!!! in ol big mamma jamma lol!!myself i don't use one, to be honest i don't run one in any of mine except the lil brinkman gourmet.and i don't have a problem with mine drying the meat out low and slow should do the trick enough.[​IMG]
  16. teeotee

    teeotee Smoking Fanatic

    Oneeye ... do you have any air vents/dampers built into the firebox ?

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