Smoke/flavor question..

Discussion in 'Propane Smokers' started by kingt36, May 8, 2013.

  1. kingt36

    kingt36 Meat Mopper

    I've got the BBQ Grillware smoker that my wife purchased for me about 7 or so years ago at Lowes. I only really started using it last year, however and this site has been a great help!

    I've mostly done pork butts and chicken on it and have a question regarding the flavor. I've had smoked meat where you can really taste the smokiness of it, however with mind, I can't. I mean, it tastes good, but it isn't quite what I'm looking for. I use wood chips and have alternated between hickory, mesquite, apple and cherry, sometimes mixing them to no avail. I just bought some pecan that isn't quite chunks (in my opinion), but are bigger than chips that I haven't tried yet. In any case, I don't want anything too smoky, but I do want to taste a little smoke. Is it a limitation of the smoker, or is there something I can do to get what I want?

  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I don't know much about your smoker, but it seems similar to my GOSM.  I've never had much problem getting all the smoke flavor we want in it. 

    Are you seeing and smelling smoke coming out of your exhaust vent?  Do your chips burn up quickly or slowly?  How big is your chip box, and how often do you refill it during a cook? 

    The original chipbox that came with my GOSM was not sufficient, so I replaced it with a larger one.  I like to put 3 or 4 fist sized chunks in my tray, along with 1 handful of chips to help get the smoke started.  Even with the larger chunks, I have to reload the tray about once each hour to hour and a half. I kinda watch the exhaust vent, and when I'm not seeing that blue smoke coming out, I know I'll need to add more chunks soon.

    I hope any of this helps...let me know and ask more questions if this is off base.

  3. Red has pretty much got you covered, I believe. I have a newly built Propane Smoker and use a cast iron skillet as the chip/chunk holder. I've only used it a couple times and it doesn't seem I'm getting as much smoke flavor as I do in the MES. I use Smokehouse Pellets in the MES, so I added some pellets to the propane along with the chips/chunks and getting much better smoke. 

    I also noticed that if I have a bed of hot ashes in the cast iron skillet helps with the smoker too.

    Good luck!
  4. kathrynn

    kathrynn Smoking Guru OTBS Member

    I have a Camp Chef propane smoker...and I get a lot of smoke flavor....just like I want it....but I do use "chunks"....not chips.  Chunks last longer and to me give off more of the TBS that we all strive for.

  5. s2k9k

    s2k9k AMNPS Test Group

    How come we haven't seen this new smoker?
    I remember you were looking to buy a propane, but I didn't know you built one.
    Last edited: May 9, 2013
  6. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    No offense, but if you have smoke, it will taste like smoke.
  7. kingt36

    kingt36 Meat Mopper

    Thanks for the responses. I'm using the box that came with it. I fill it with chips and change them out about about every 2 hours. Maybe I should switch to chunks and change them out more frequently. 

    For those who switched to a cast iron skillet, do you cover it at all, or just put is in and let it smoke?

    Also, do you soak your chunks?
  8. I don't soak the chunks or chips and I don't have the cast iron skillet covered. I've been smoking on an MES40 and this is my first propane and I've only smoked in it 2 times so far. Still finishing up some odds and ends on the build since it came home.

    Dave, I'll get some pics up soon. Keep in mind though he built it at the company shop so I didn't see 90% of the build - it was pretty much all done when he brought it home and insulated it here. 
  9. seenred

    seenred Smoking Guru Group Lead OTBS Member

    The only reason to cover it would be to limit oxygen supply to the wood.  If you have problems with the chunks/chips catching fire (flare-ups), you can cover with foil and just poke 2 or 3 small holes in the foil for the smoke to escape.  If you don't get flare ups, don't worry about covering.  I never soak the chips/chunks.

  10. kingt36

    kingt36 Meat Mopper

    Thanks for the information!

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