Smokin Jon
New member
Eliminating Smoker Burps – A Semi-Comprehensive Compilation of Advice
Many new owners are alarmed when they first experience what is called by many on this forum as a smoker “Burp”. A burp is when a sudden puff of smoke comes out the vent hole and often times at the door also. According to numerous posts, burps seem to be most common in the #2 and #3 smokers. Many say burps are non-existent in the #1 smoker. The main proposed cause is a sudden combustion of smoke gasses from overly dry wood.
Suggestions to eliminate smoker burps are numerous if one uses the word “Burp” in the search function. I found 30+ posts in mid-2020.
I have attempted to compile a semi-comprehensive list of suggestions to eliminate burps. It is my hope this list makes it easier on new owners, who like myself, have experienced a smoker burp.
Methods to Eliminate Smoker Burps (sudden wood combustion)
1. Place wood chunks at back of box where element comes out of the back smoker wall. Some owners say this area of the smoke box has the lowest temperatures which decreases chance of wood combustion.
2. Enclose Wood completely with foil. Poke small holes in the foil to allow smoke to escape. This decreases oxygen and should therefore, decrease/eliminate combustion.
3. Place wood in foil boat with top open. This decreases oxygen around the wood to a certain extent to decrease likelihood of combustion.
4. Place foil across the entire bottom of smoke box (no holes in foil). Place wood chunks on top of the foil
5. Place foil over a portion of the bottom of the smoke box and put the wood on top of the foil.
6. Place foil on entire bottom of smoke box and poke smaller holes in the foil over the larger holes on the bottom of the smoke box.
7. Purchase the Smokin-It Chip Screen to elevate wood away from the heat and possibly decrease air flow to the wood. Place wood chunks/chips on top of chip screen.
8. Foil on entire bottom of smoke box with the Smokin-It chip screen on top of the foil. Place wood chunks on top of the chip screen.
9. Don’t use overly dry wood because it will combust quicker. Use naturally air dried wood vs. kiln dried.
10. Ramp up the smoker temperature (145-175) for 45-60 minutes before reaching target cook temp. Some say belching occurs around 180F.
Some owners simply say, "Don’t worry about it. As long as the food tastes good, don’t sweat it."
I hope these suggestions help the next person who is concerned about the “Burp”.
Feel free to add suggestions if I have overlooked anything.
Thanks,
Jon
Many new owners are alarmed when they first experience what is called by many on this forum as a smoker “Burp”. A burp is when a sudden puff of smoke comes out the vent hole and often times at the door also. According to numerous posts, burps seem to be most common in the #2 and #3 smokers. Many say burps are non-existent in the #1 smoker. The main proposed cause is a sudden combustion of smoke gasses from overly dry wood.
Suggestions to eliminate smoker burps are numerous if one uses the word “Burp” in the search function. I found 30+ posts in mid-2020.
I have attempted to compile a semi-comprehensive list of suggestions to eliminate burps. It is my hope this list makes it easier on new owners, who like myself, have experienced a smoker burp.
Methods to Eliminate Smoker Burps (sudden wood combustion)
1. Place wood chunks at back of box where element comes out of the back smoker wall. Some owners say this area of the smoke box has the lowest temperatures which decreases chance of wood combustion.
2. Enclose Wood completely with foil. Poke small holes in the foil to allow smoke to escape. This decreases oxygen and should therefore, decrease/eliminate combustion.
3. Place wood in foil boat with top open. This decreases oxygen around the wood to a certain extent to decrease likelihood of combustion.
4. Place foil across the entire bottom of smoke box (no holes in foil). Place wood chunks on top of the foil
5. Place foil over a portion of the bottom of the smoke box and put the wood on top of the foil.
6. Place foil on entire bottom of smoke box and poke smaller holes in the foil over the larger holes on the bottom of the smoke box.
7. Purchase the Smokin-It Chip Screen to elevate wood away from the heat and possibly decrease air flow to the wood. Place wood chunks/chips on top of chip screen.
8. Foil on entire bottom of smoke box with the Smokin-It chip screen on top of the foil. Place wood chunks on top of the chip screen.
9. Don’t use overly dry wood because it will combust quicker. Use naturally air dried wood vs. kiln dried.
10. Ramp up the smoker temperature (145-175) for 45-60 minutes before reaching target cook temp. Some say belching occurs around 180F.
Some owners simply say, "Don’t worry about it. As long as the food tastes good, don’t sweat it."
I hope these suggestions help the next person who is concerned about the “Burp”.
Feel free to add suggestions if I have overlooked anything.
Thanks,
Jon