Wood Box and Flare Ups

[gunner28]

Happy New Year all.
I have a #2 and have had since fall 2013.  I don't do lots of smoking, but in 2020 I noticed issues starting with fare ups!
In the past, I have always wrapped the top lid of smoke box in foil and made foil 'boats' under my wood (chunks) without issue, but for the last 3 smokes this has not worked.  I have observed fairly large flare ups. 
Today, smoke was only about 30-40 minutes in, when flare happened.  I noticed small pieces of foil were blown out of smoker this time so I don't like that.  I'm hoping foil is not all over my ribs! I try to live by the no peek theory with my #2. 
I suspect my wood may have gotten too dry?  Other than replacing my wood blocks (cherry and hickory) which I still have a good supply of, do others have possible solutions that may help me out. 
Please and thanks.  Gerry (gunner28)

 

[old sarge]

Gary, you may have experienced the 'burp'.  That is the accumulation of gasses igniting with a boom. Not sure that is what happened but just a possibility. When my wood gets old and dry, I give a few chunks a short bath a day or so before I am going to smoke. 10 or so minutes in water, then set aside to dry, generally in a shaded spot. So far, so good.  Just a thought. And I hope your ribs are free of the shrapnel.

 

[gunner28]

Thanks old sarge.  Yes, a 'burp' is probably a better way of describing the event.  I'm definitely going to try the 10 minute bath technique!  LOL, hopefully limited shrapnel damage!  Gerry

 

[Walt]

I have a 2 that has been used extensively.  I dont use fancy wood. Locally procured pecan mostly, augmented by cheap bagged chips from any store. I do leave the chip screen in the firebox always. Short smokes chips & slivers. Long smokes chips & chunks. I dont weigh wood & use more than is commonly recommended. No ramp ups, presoaking, foil boats or any other of the methods frequently discussed. I believe the chip screen resolves the main flare up issue. After hundreds of smokes I have yet to have bitter food or a single complaint. Everyone always shows up for more.  Good luck & keep it simple.

 

[Limey]

Like Walt I always leave the chip screen in the firebox, use "big box store" wood and have had zero problems with burping. That said I live in a fairly humid climate so my wood is probably reasonably hydrated.

 

[OldeSmoker]

I am using aluminum foil trays I made by cutting the bottom out of disposable foodservice half size steam table pans. I have used wood apple chunks from Lowe’s, hickory cubes that came with my smoker and maple, oak and cherry chunks from Smokinlicous. I have not experienced problems with any of them. I always get charcoal on short to medium smokes and some charcoal and ash on long smokes. Nice mellow smoke profile with no bitter taste. I start with a temperature setting of 150 and then go to 225. The smoke starts 15-20 minutes in.