Wood caught fire in my new Landmann Propane Smoker. What kind and how do you handle your wood in pr

Discussion in 'General Discussion' started by frizzanz, Aug 29, 2013.

  1. frizzanz

    frizzanz Newbie

    Hello Smokers!!,

    This is my first thread so please don't be too harsh on me.  I've been grilling and smoking for a few years, however I just got my first propane smoker and I really want to love it!  My first use wasn't the best experience and I made a few mistakes.  I decided to use wood chunks in the wood pan without soaking them.  I used to have an electric smoker and never found a need to soak the wood.  I noticed the temps starting to rise quickly and opened the door to discover the wood chunks in the pan were actually on fire!!  It was so awful!  I managed to control the fire and got the temps back inline.  I soaked some larger wood chips and used them when I needed to add more wood, but they didn't last very long and I can't really add wood every 30 minutes or so. 

    I'd like to use larger chunks of wood so I don't need to add wood so often, but I'm not sure if this is the best approach.  I'm planning on doing some pork butts tomorrow, which I still need to buy, and I really need to have the smoke work out as this is for our annual party.

    Any advice will be greatly appreciated!!

    SMOKE ON!

     
     
  2. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Frizzanz

    I have and sell Landmann smokers. Let me offer a few tips that may help.

    Try adjusting. your vents. You want the smoke moving with as little airflow as possible. More airflow more oxygen and chance of fire.
    When I smoke I usually end up with charcoal like ashes.
    The second thing is to turn your flame down. I run mine between med and low during summer month and maintain 220-235 temp with the water pan empty. I started running mine without water. I have less temp variations. I find during long smokes as the water evaporated temp would spike. Now I can set it and get very limited temp fluctuations. With lower temp you have less of a chance of flair ups
    Another solution is to call Landmann and see if they still have any cast iron chip pans still and pay for a new one. I run the cast iron one and swear by it. I have customers using the newer metal ones without issue. I just like the cast iron

    You can also try loading the water pan with sand. Theis help to keep a more stable stamp with les s temperature fluctuation.

    Let us know how it goes

    Robert
     

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