Smoke Question?

Discussion in 'Propane Smokers' started by barrycuda, May 18, 2011.

  1. barrycuda

    barrycuda Fire Starter

    I am the proud owner (I guess) of a Masterbuilt XL. I have done most of the modifications recommended for this smoker. I have smoked most everything, except a brisket, with pretty good results. Being a novice, I am still learning. I use a cast iron pot suspended about 1 1/2 " above the burner. I use chunks of pecan, hickory and cherry. I guess my question is how to eliminate the white smoke and sometimes creosote. Maybe I am doing it wrong. I have tried wrapping in foil and putting a top on the pot.  Should I be allowing the white smoke to stop before putting in the meat? Should I stack the chunks so the top piece burns slower? I usually use 3 to 4 chunks of wood about the size of a tennis ball. I have ordered an A-Maze-N to use with my electric smoker for cold smoking and might give it a try in my XL. Thanks.

    Barry
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I don't own a propane smoker, but are you getting a bitter taste on the meat, as in creosote? If not a little white smoke from time to time is normal especially when you start the smoker up. I'm just guessing but I think the gas guys may suggest only putting in 1 chunk at a time. If you are getting thick white smoke in the beginning I would wait until it thins out before you put the meat on. Hopefully one of the gas guys will be along shortly to better answer your questions.
     
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    Are you using a lid on your cast iron pot while it is in the smoker?
     
  4. barrycuda

    barrycuda Fire Starter

    I use a lid with two small holes (1/8"). I have also foiled the chunks and used the lid. I also use a cast iron trivet in the pot (actually a dutch oven). Maybe I will try getting the smoke rolling 10 min. or so before I put in the meat. Thanks.

    Barry
     
  5. chef willie

    chef willie Master of the Pit OTBS Member

    I run a gasser and used to use chunks before the AMNS came. I'd typically put 3-4 chunks in at a time, maybe 1/2 the size of a tennis ball. You didn't mention anything about venting the smoke...exhaust vent full open & intakes almost closed on mine seems to work. The creosote taste could be from stale smoke not getting out?
     
  6. flash

    flash Smoking Guru OTBS Member


     Way to much wood. Maybe try two, 1/2 the size of a tennis ball. You might see a little white smoke to start, but it should turn to blue in a short.
     

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