Large thump and steam hiss??

[slojoe]

Just started the ribs, 22 mins into heat up, temp at top rack was 244, smoke was really pouring out, then a large thump and hiss, actually moved the drip pan a bit, burner cut off at 264, anyone had a thump like this? I had 2.4 oz of chips in the box with the screen in place.

 

[es1025]

Joe
I have not.

Check to make sure the hole on the bottom by the drip pan is open

Do you use a water pan?

I would not worry if your temps leveled out.

 

[slojoe]

Got 8oz of apple juice, hole is open, probably that combustion ya'll talk about, gave me a pucker for a sec.  It did settle out and going fine now, on at 217 off at 239.

 

[DivotMaker]

Joe, did you soak your chips?  I don't use chips, but I know that is recommended to avoid what you're talking about.

 

[slojoe]

Did not soak, will next time,  Thanks.

 

[DivotMaker]

It's worth a shot, Joe.  The dry chips will heat very quickly, and may have caused a little combustion.

 

[es1025]

Good to know about chips.

 

[BedouinBob]

I have has the same thing (more of a "whoosh" and a shot of smoke for me) that happened a few minutes after I started. Not sure why. I don't know how it is possible to build up pressure with an open smoke hole.

 

[Smokster]

For what it is worth, when using wood chips I always put them in dry and have never had this happen to me.

 

[DivotMaker]

For what it is worth, when using wood chips I always put them in dry and have never had this happen to me.

Good to know, Smoke!  I've never used chips, but I know Steve recommends soaking them, and that has been the consensus around the forum.  Do you use a chip screen, or ramp-up your temp?  What's your trick to not getting combustion with dry chips?

 

[Smokster]

Hey Tony, I always use the chip screen when using wood chips.  What works for me is to put the dry chips in, set the temp, then run like hell....

But on a serious note, I just put them in with the screen and set my smoker and keep a close eye on it. I am always close to my smoker and never heard the belch, but maybe going forward I will soak them just to be safe.

 

[Pork Belly]

I only use chips on low temp smokes. I divide my weighed chips in thirds, no soak, 30 min, 1 hr. Those piles are kept separate in the smoker box. I feel this gives me a longer controlled smoke output..

 

[jdiver]

Well now you got me curious. Glad I have the chip screen. Intend to try some. Want to see if I get a belch, thump, or Bang

 

[mnsmoker]

I keep my chips in an empty ice cream pail covered, once a week or so I add a little water with a spray bottle then cover again, keeps the chips very moist and you get a longer smoke, when I smoke salmon I like to use the chips and ramp the temp up in three steps, the only time I noticed the belch was when my smoker was new.

 

[slojoe]

Sounds like a good way to keep chips, only problem is, down here in Louisiana, the wood would mold pretty quick, I had some pecan I kept in a container and things grew in there..........

 

[mike.bryant]

I just had this happen to my #2 during seasoning.  The consensus is that the wood got to a temperature where it suddenly combusted with the flame causing the thump.  The extra smoke released was the "steam hiss".

I'm still trying to figure this all out but perhaps reducing the temperature will prevent this if you think it's an ongoing problem.

 

[swthorpe]

Mike, you can tell that you experienced combustion/fire in the wood box by the black area on the door.  A couple of ways to avoid this:  ramp the temp up slowly (100 for the first 30-45 mins,  then set temp to desired level) or foil the wood in the wood box.  I have tried both, but currently I place my wood in a piece of foil and cover the sides (not the top) of the wood and place this in the center of my wood box.  I then set the temp to my desired level (usually 225F) and let it go.  I have not experienced the combustion "burp" since.  The wood is charred at the end of the smoke rather than ash.  This gives me a nice thin blue smoke without the heavy/dark gray smoke from fire.  I would suggest trying both methods and see which works for you.  BTW, I have a #2 as well.

 

[mike.bryant]

Would these steps also be done when smoking food?

 

[swthorpe]

Yes, you will want to follow one of these methods each time you smoke to prevent the combustion issue.

 

[jpittssr]

Just started the ribs, 22 mins into heat up, temp at top rack was 244, smoke was really pouring out, then a large thump and hiss, actually moved the drip pan a bit, burner cut off at 264, anyone had a thump like this? I had 2.4 oz of chips in the box with the screen in place.

Mine did that when I was curing it but not since.