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

[frizzanz]

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!

 

 

[fishwrestler]

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