Smoke issues

Discussion in 'General Discussion' started by davekat, Feb 25, 2016.

  1. davekat

    davekat Fire Starter

    Hey guys when i use my offset smoker and use charcoal as the fuel and i add my smoking chips i end uo with thick blue smoke which then obviously dies off in about 5min or so. All im doing is using soaked chips and sprinkling them over my coals.

    Whats the best way to do this to achive thin smoke that will last
  2. joe black

    joe black Master of the Pit OTBS Member

    Use chunks instead of chips and never soak them.
    cats49er likes this.
  3. davekat

    davekat Fire Starter

    And if my temp varies between 225 and 235 is that ok
  4. venture

    venture Smoking Guru OTBS Member

    Variations like that are not a problem and about unavoidable in an offset.  Just keep an eye on your average temp and avoid severe spikes.

    Good luck and good smoking.
  5. joe black

    joe black Master of the Pit OTBS Member

    An offset smoker will fluctuate 20-30*. They work within a range, not at a fixed temp. You mentioned 225-235, so I might assume that you are wanting to cook at around 230*. Carry your cooker to around 240 and let it settle in. When the temp falls to about 220, add some fuel. When the added fuel catches up, your temp may go to 240 and again begin to settle back. You are using a natural fuel and it will never be at a fixed temp.

    Have you thought about starting your fire with charcoal and then using some wood for fuel. An offset smoker is a ton of fun when you get to play with the fire. Good fire management is a very rewarding thing to learn.

    Good luck, Joe.
  6. krex1010

    krex1010 Smoke Blower

    It's a smoker not an oven, using fuel like charcoal or wood will always result in at least some variation in temps unless you have one of those gadgety things to adjust your airflow. Don't sweat those little swings. And in an offset I'd be using seasoned chunks or splits and no need to soak them.
  7. davekat

    davekat Fire Starter

    Thanks for your help guys. Yea if i can find some seasoned wood next time i prob will just try and go an all wood fire and like u say experiment. Tha ks for the tips fellas
  8. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    If you are concerned about your smoking fuel igniting and creating higher heat than desired, place it in a chip box, can with a few holes in it or foil with holes. This will allow the fuel to smolder while keeping oxygen too low to ignite. 

  9. joe black

    joe black Master of the Pit OTBS Member

    A good wood cook is a great way to go and enjoy the process, but there is nothing wrong with starting with lump to get a good bed of coals established from the start. I pile in about 2/3 basket of RO lump and light it with about 2/3 chimney of RO briqs. When it all is involved, I add a couple of good splits to bring the CC on up to cooking temp. When the temp is ready for meat, I add another split or two and my flavor chunks. Always make sure that you have a good bed of coals and that will keep you a good clean fire. I don't want anything smoldering.

    Good luck with it. There's nothing better than playing with a good fire.

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