Hello

[NDKoze]

First, for me I do not use chips unless I am smoking something like Jerky or cheese where I am smoking at a very low temperature. I really prefer chunks for 80% of my smokes.

The reason for this is that chips will start smoking earlier albeit for a shorter time than chunks and have more tendency to combust (regardless of soaking which I never do). The other time I would use chips would be if I was using a combination of chips and chunks and wanted to stagger my smoke. The chips will start early and the chunks will keep going after the chips are done smoking.

There are 4 main methods of avoiding combustion that I am aware of:

1. Foiling the bottom half of your wood chunk which it sounds like you have already tried. Many have very good luck with this.

2. Ramp-up method - Don't bother foiling. Just add your chunks and run your smoker at 140 for 45 minutes. After 45 minutes, bump the temp up to your desired smoking temperature. During the 45 minutes, you will typically get through two on/off cycles of the element. This gets the wood to start smoldering and just prior to when it would normally combust, turns the element off and gives it a break. After smoking at the lower temperature and upping the temp, I don't think I have ever experienced combustion.

3. Using a combination of 1 and 2.

4. Buy good quality wood from Smokinlicious (probably the best option of the 4). I haven't read here about anyone getting combustion from their Smokinlicious wood even without foiling/ramping.

I also think that Old Sarge may be onto something with the extra moisture from two water pans. I only use one small tin loaf pan and that provides plenty of moisture.

Hopefully we can get this figured out for you. Let us know how things go. This is a thread that I am curious about what is causing the issue.

 

[SconnieQ]

You probably are getting combustion on the chips without the chip insert/screen, even if they are soaked. I only use chips for fish, quick smokes or cold smokes. Try some chunks, and if they are kind of dry, use the "foil boat" method. I wrap all sides of my chunks tightly in foil except the side that faces up. When the cook is over, occasionally I will end up with a foil boat filled with white ash, but most of the time I end up with what looks like a piece of black charcoal. Folks here are pretty fussy about their wood. And for good reason. I don't have any of the fancy wood (have a couple bags of Weber chunks I'm trying to use up), so my wood is kind of dry. I haven't had any problems if I foil boat my crappy Weber wood, and the food tastes great. The smoke flavor is clean. But once my crappy wood is gone (or maybe sooner), I'm ordering some double filet chunks from smokinlicious.com. Seems pricey, but these smokers use such a small amount of wood, the per smoke price is very reasonable.

Since you said the taste is not dirty smoke or creosote, and more like a funky grease, I'm wondering if any of this will help, but it's a place to start. Is the grease taste at all like rancid grease? Like cooking oil that's gone bad? Or is it like a spoiled meat taste? Or more of a chemical grease smell like machine grease?

 

[swthorpe]

When the wood catches fire, you will notice short "puffs" of white smoke coming from the top and perhaps even around the door.  When combustion really takes off, you will see a huge "belch" of white smoke from the top and around the door.    This usually happens within the first 30 minutes or so of the smoke, and then it typically does not happen again.  I always watch my #2 for the first heating cycle just to make sure this does not happen.    Have you noticed heavy white/gray smoke within the first 30 minutes, or seen puffs of smoke?  Having said this, many of us have experienced combustion in the first heating cycle but go on to get great Q, so I doubt this alone is the problem.

For most of my smokes, I end up with some ash but mostly charred pieces of wood.

 

[gregbooras]

To prevent combustion using chucks, just line the bottom of your firebox with a single piece of foil.

The result not more combustion and you don't need to change the foil.

Greg

 

[Spolvs]

Steve/Greg, that's exactly what's happening! The first 20 mins of the smoke is white and then that's it, no more smoke, mind you I'm using such a small amount and that was due to an over smoke flavour probably caused by combustion/bad wood. I think you guys nailed it on the head, going to order me some premium wood and try out another shoulder and see how she goes. Once again I wanted to thank everyone for reaching out and putting your two cents in, I will hit you guys with an update in a week or two to let you know how it goes.

 

[swthorpe]

Sounds good, Joe.  I agree with such a small amount of wood, it probably ignited and burned out pretty quick, leaving you with an empty box of no smoke!  Try 3-4 oz of wood and see if you notice a difference.

 

[Grampy]

Joe, forgive me if I missed this in earlier posts but do you have a digital scale and are you using it to weigh your wood? If you are not, then you should get one so you know exactly how much wood you are starting with. If you are just guessing you may be way off on the estimation of the amount of wood you are really using.

 

[NDKoze]

I think we're making headway.

Hopefully switching to premium wood will fix the problem.

I understand that you are trying to limit the amount of smoke for your expecting wife, but even with premium wood I would try a single 2 ounce chunk of wood. This is still a relatively low amount of wood and I think a bigger chunk (especially premium wood) will have a lot less likelihood of combustion than a 1 ounce chunk. And if you use a lighter wood like Maple or Cherry verses hickory that will make a more smooth smoke flavor.

Good luck on the next smoke, and make sure you let us know how it goes.

 

[swthorpe]

+1

 

[gregbooras]

+2

Greg

 

[Spolvs]

no doubt about it boys, I think I'm going to try it out next week, should I be using foil to incase the chunk or should I just line the fire box with foil? Reason why I'm asking is because I already lined the fire box last smoke and got white smoke with ash remaining but once agin I was using the hickory that. And with the si

 

[NDKoze]

I would skip the foil all together and use the ramp-up method. It has never failed for me.

 

[DivotMaker]

no doubt about it boys, I think I'm going to try it out next week, should I be using foil to incase the chunk or should I just line the fire box with foil? Reason why I'm asking is because I already lined the fire box last smoke and got white smoke with ash remaining but once agin I was using the hickory that. And with the si

With really dry wood, you can still get combustion.  Get some good wood, and taste some real bbq!

 

[SconnieQ]

I would wrap the bottom part of the wood in foil anyway. True, with good wood, you shouldn't need to, but it wouldn't hurt, and takes little effort. If you get a few good smokes under your belt without off-flavors, then experiment with no foil, etc. The ramp-up method is another good option, but for me, I like to turn it on and walk away. I feel like I would get distracted with something else, and 2 hours later I would be "oh no, forgot to turn up the smoker".

 

[DivotMaker]

I would wrap the bottom part of the wood in foil anyway. True, with good wood, you shouldn't need to, but it wouldn't hurt, and takes little effort. If you get a few good smokes under your belt without off-flavors, then experiment with no foil, etc. The ramp-up method is another good option, but for me, I like to turn it on and walk away. I feel like I would get distracted with something else, and 2 hours later I would be "oh no, forgot to turn up the smoker".

+1!  Well-said!

 

[Smokster]

Hi Joe, welcome to the Smokin It family and nice to see a fellow Torontonian on the forum. I have had my #3 for a few few years now with no issues.

I do clean the bottom of my smoker with water and dish soap to degrease it, then a good rinsing with the garden hose does the trick to clean it out every few smokes, however I don't touch the sides unless I have to. The shelves and side racks will also go into the dishwasher for a cycle to get them degreased. 

I have used both chunks and chip, both with great success, however I don't use more than 2 ounces of wood for my ribs because I like my smoke on the lighter side. For my first attempt I used 3.5 ounces for ribs and they were definitely not to my liking. It was just to much for me and my family. I can relate to the 1 ounce that you are using considering the circumstances. And I do use different kinds of chips even from our local big box stores with no issues. Just be sure to soak your chips.

I also only use 1 pan of liquid next to the smoker/fire box and my ribs turn out great. Patience is key, keep them in the smoker for 5 - 6 hours at 235 and no peeking.

You also mentioned that your local BBQ joint uses cookshack. I am assuming you are referring to Big Bone BBQ? If so, I have tried there ribs, they are not bad, but I prefer mine (as does my family) over there ribs.  And the pulled pork and brisket that the SI produces is simply outstanding.

Have you tried smoking other meats such as a pork butt? If so, does it turn out greasy as well? Just seems odd, but I would give it a once over cleaning, then run it for 4 hours to season it again and then try another smoke.

Not sure where in TO you are, it's a big city, but I'm in the Northeast part of town.

 

[Spolvs]

Hey Tony, thanks for the welcome and you are correct. Thebbq joint is Memphis Q, which is part of big bone, they were an extension of the purple pig out in Berrie and they opened Memphis bbq about 5-8 years ago in Vaughan and started franchising and ended up calling it big bone! Im located near king municipality about a 30-45 min trek outside of Toronto.

I believe everyone is right on this forum in saying that my wood is combusting because I've been doing some research and it looks like I'm getting the white bellowing smoke. I'm going to take your advice and the rest of the great ideas I got from the forum members and do a rinse, 4hr sry run and then a smoke. I'm going to wrap my wood as well, I will do this because the inside of my fire box is lined and it's still combusting, the wood I use is the hickory that came with the si, I also have pecan chips but always use them separate. I've smoked chicken, ribs and pork shoulder so far, te chicken wings have been good but noticed they take in a lot of smoke flavour with little amount of wood. I would say the shoulder came out really good but some parts were a little stringy, but all in all not over powered with the smoke flavour and I believe that's due to me not using a lot of wood that is needed in order to penetrate suck a big piece of meat. I still get that funny taste on all my smokes and it is nowhere near the flavour profile of say a big bone, they win hands down and I know that there is much better, going to try these new tips and get me some premium wood and hopefully that will do the trick!

 

[Smokster]

Hey Joe, the amount of wood is key to our individual flavour profile. Some people like the heavier smoke flavour while others prefer lighter taste such as myself.  For ribs, I use no more than two ounces and for bigger cuts such as pork butt it brisket, I use 5 ounces. In time, you will figure out what amount best suits your preference.

I have been to the Big Bone BBQ at the Markham location where I live and it is great, but I get better results from my SI #3. For the bigger cuts, try brining them the day before. I have tried both brining va not brining and I have had equally great results.

Good luck and let us know how it turns out.

Btw, I was in the King area not long ago for my son's soccer tournament.

 

[NFAA]

Joe I had kinda of the same issue. The dowels were good for the original seasoning but left an odd taste with food. I know the majority of the folks on the forum prefer chunks but I've had great success with large high quality chips. I make a foil boat (looks like a football) about 5 inches long and leave a small opening in the top - almost closed just enough to let the smoke out.  It's long enough that I place it in the back of the box and the other end is roughly centered. I get amazing results with 1.5 ounces for ribs and chicken and 3 ounces for pork butts. It's all what you like just buy good wood and stay away from the box store stuff.

 

[Spolvs]

thanks for the feedback  NFAA, i've been running some empty cycles and was tinkering with wrapping the wood in foil and noticed a huge difference. I immediately noticed the smoke lasted over an hr when it used to burn out in about 20mins and i also noticed that blue smoke color everybody mentions when the wood is burning clean which got me excited lol. unfortunatley i was not able to smoke anything this last week ue to a hectic schedule but im aiming to throw a rack on sometime this week! one thing i noticed was that when the i turned the unit off was that the wood in the fire box was still in tact but charred whereas before it was wehite ash so i think im doing something right in terms of controlling combustion. im going to give her a go this weekend and provide everyone with an update....crossing my fingers!