Smoker Burp and Wood Fires

[GSDC]

I recently upgraded from a SI #1 to a SI #2.  Its nice to have both now, as I can cook 2 different meats at the same time or, as I am doing tonight, use the small one for appetizers (trying the Wolf Turds listed on this site tonight) while I use the big one for entrees. 

However, everytime I've used the #2 (3 times now), it seems that the wood catches fire within the first hour.  The unit billows white smoke from the vent hole and door and it burps a few times before settling down.  After the intense smoke subsides, it hardly smokes any longer....I figure the wood has burned away.  My #1 never did this.  I tried foiling the wood the last time but it still did the same thing.  It has done this with store-bought wood as well as the wood from Smokin-It.  Any suggestions?  Should I soak the wood?

 

[Pork Belly]

I say don't worry about it. All of these smokers may do it, I don't know because I don't watch every minute of every smoke.

I drop in the wood, no soak, foil or ramp and crank the heat. I have no negative results and no worries. I have yet to see a post regarding negative affects of taste and meal quality associated to "burps". If they happen they are short and average out just like the heat swings. If you need predictable smoke, I recommend a Bradley.

Were smoking with wood and heat there is a very good chance of fire.

 

[NDKoze]

I agree that I don't remember ever having any off taste from the combustion.

If the foiling is not working, I would try the ramp up method. Run the smoker at 140 for the first 45 minutes before cranking it up to your cooking temp.

 

[DivotMaker]

Same here, Glenn!  I never experienced so much as a hiccup with the #1, but sure did when the #2 arrived.  I started doing the "ramp up" method, like Gregg mentioned, and have gone to a little foil under the bottom half of the chunk.  One thing is that this will get less with use.  As the smoker gets a better coating inside, it will let less air in around the door, and the combustion will lessen.  Since I started using the foil, I haven't had one case of combustion.  When you say "store-bought" wood, do you mean from the big box stores, or somewhere like fruitawood or Maine grilling wood?  Even some of the big box wood is too dry for the foil or ramping method! 

Soaking the wood is a no-no.  All you'll do is wet the surface - the interior will still be dry.  If you have wood that you suspect is too dry, you can place it in a sealed container with a wet rag for a week or two.  It will bring the moisture content of the wood up, all the way through.  It has to be a gradual absorption from the water molecules in the air, not by soaking.

 

[GSDC]

Thanks for the replies.  Sorry its taken me so long to get back.

I'll try the ramp-up method along with the foil.  I may go ahead and try to re-moisturize the wood, as Tony suggested as well.  I cooked a couple racks of ribs this past weekend on the #2 (and some Wolf Turds in the #1....see the Appetizers section on this forum for recipe....yum). The wood caught fire again.  The smoke didn't leave a bad taste on the meat; in fact, I was disappointed in the lack of smoke taste...it just didn't have as much flavor as is typical in the #1.  I figure its because the wood all burned up within the first 40 minutes, so there was minimal-to-no smoke for the rest of the 5-hour cook. 

I'm confident that the issue will be resolved.  I just have to learn the nuances of this smoker.  I do really love the smoker - the extra space is nice when entertaining and the bigger heating element certainly helps get to box temp more easily (which my #1 used to struggle to do with the 350-watt burner when I would cook a lot of meat).  I really appreciate this forum, as I know that if I have any questions or concerns, you guys will set me straight.  Thanks again!

 

[DivotMaker]

You and your new baby will soon be "One," Glenn!

 

[MarkF]

I have both a #2 and #3. I spread the book chunks the length on the box, lots of air between them. Start at 150. Once temp is achieved, crank it on. Have had no issues since I started doing that.

Mark

 

[DivotMaker]

Hi Mark!  Welcome to Club Lazy Q!  Head over to the Introductions section, when you have a minute, and tell us about yourself.  We like to get to know our new friends!  Might want to add your town to your signature line, too - you never know who your SI neighbor might be!

Welcome aboard!

 

[Bigjo]

I work in a machine shop.  If the wood is getting too much air, what about a drop in bushing on bottom vent hole to restrict air a little.

 

[agconn910]

hi  i have a #3 and have had combustion issues  this may sound like a dumb question but how are you putting foil on your smoke box? if you are take a full width of foil the length of the box try cutting the foil to fit the top of the box only    also try adding a small piece of foil inside the smoker box covering about the first  three sets of holes and place your wood on this foil    this may not work for you but the full sheet of foil may be causeing extra heat in the bottom of the smoker and causeing your combustion problem    anyone can pm me if they want    i don't want to hijack this thread

 

[swthorpe]

I foil my wood on the #2, covering it from the bottom and up the sides so that just the top is open.  The last couple of times I smoked, I put the wood all the way in back of the smoke box, closest to the back wall of the smoker.  I have noticed that this stopped the combustion...don't know, but maybe less air flow to the back of the smoke box, but it seems to be working for me.  I am also using Maine Grilling Wood.