A qualitive analysis of smoke

[Richtee]

Or- nose/eyes know!

Of course we ALL know, or should- of the "thin blue" smoke that is desirable when smoking foods.

In my experience, the smell of the smoke is also important. I have had "thin blue" that has an acrid, sharp odor to it, causing a stinging in the nasal passages, and heavy watering of the eyes.

Regardless of how thin this smoke is, to me it seems you either have too much wood in the smoker, or insufficient air flow into the firebox.

I have played with this idea a while, and can always seem to correct it by either removing a chunk of wood, or allowing more air into the combustion area.

Anyone else have this impression of smoke quality and corrective measures?

[blues_n_cues]

Or- nose/eyes know!

Of course we ALL know, or should- of the "thin blue" smoke that is desirable when smoking foods.

In my experience, the smell of the smoke is also important. I have had "thin blue" that has an acrid, sharp odor to it, causing a stinging in the nasal passages, and heavy watering of the eyes.

Regardless of how thin this smoke is, to me it seems you either have too much wood in the smoker, or insufficient air flow into the firebox.

I have played with this idea a while, and can always seem to correct it by either removing a chunk of wood, or allowing more air tnto the combustion area.

Anyone else have this impression of smoke quality and corrective measures?

or a "green" chunk that always slips into the bag of walmart mesquite.
good post rich.

[Texas-Hunter]

I guess it depends on what type of smoker you use.. If your using a ECB, you really can not adjust your air flow like you can on a SnP.. Also the amount of wood you would use makes a big difference.. One chunk in a ECB may give you billowing white smoke for some time before it burns down.. Add one chunk to a SnP and you may get a whisp of thin blue.. Also you have the inconsitancys of the size of each chunk..

[Richtee]

I guess it depends on what type of smoker you use.. If your using a ECB, you really can not adjust your air flow like you can on a SnP.. Also the amount of wood you would use makes a big difference.. One chunk in a ECB may give you billowing white smoke for some time before it burns down.. Add one chunk to a SnP and you may get a whisp of thin blue.. Also you have the inconsitancys of the size of each chunk..

Well, yes, of course. The biggest problem with the ECB is it is not "enclosed" as the WSM is. Brings to mind another mod for it... a blocking plate at the base with an adjustable vent.

Anyway, good point on the green wood thing as well.

Just trying to get impressions/data/input here...

[lcruzen]

After smelling smoke for a short period of time I kinda can't smell it anymore. If it is thin and blue I'm happy.

[grothe]

After smelling smoke for a short period of time I kinda can't smell it anymore. If it is thin and blue I'm happy.

Pretty much the same here.....kinda like eating right away....can't taste the smoke either.

[Richtee]

After smelling smoke for a short period of time I kinda can't smell it anymore.

Ahh I have heard this before. I don't seem to have that issue. Well, as long as I step out for a few min. anyway. Some people are "super-smellers", and I'm afraid I'm one.

God..that one or two girls in the crowd dousing herself with perfume- I can TASTE it. Ruins my night.

[Texas-Hunter]

Ahh I have heard this before. I don't seem to have that issue. Well, as long as I step out for a few min. anyway. Some people are "super-smellers", and I'm afraid I'm one.

God..that one or two girls in the crowd dousing herself with perfume- I can TASTE it. Ruins my night.

That would be do to you washing the smoke flavor away with JB...

[Richtee]

That would be do to you washing the smoke flavor away with JB...

Might be something to that... ;{) Helluva solvent/sanitizer yanno!

[Walking Dude]

I guess it depends on what type of smoker you use.. If your using a ECB, you really can not adjust your air flow like you can on a SnP.. Also the amount of wood you would use makes a big difference.. One chunk in a ECB may give you billowing white smoke for some time before it burns down.. Add one chunk to a SnP and you may get a whisp of thin blue.. Also you have the inconsitancys of the size of each chunk..

one way to keep wood chunks from billowing, is to use a chip box........using that, i have NO problems with that problem.......the chunk never catches fire.........

Well, yes, of course. The biggest problem with the ECB is it is not "enclosed" as the WSM is. Brings to mind another mod for it... a blocking plate at the base with an adjustable vent.

you mean summin like THIS?

http://www.smoked-meat.com/forum/showthread.php?t=525

or Randy's Mod for a reg. ECB?

[Richtee]

you mean summin like THIS?

http://www.smoked-meat.com/forum/showthread.php?t=525
or Randy's Mod for a reg. ECB?

"Summin" JUST like that- LOL! thanks D88de!

[HawgHeaven]

R2D2

Along the same lines as WD, here's what I did to my ECB:

You'll notice the copper tubing ring around the top where it meets the body. This was my attempt at somewhat sealing the top and body. I added two Weber vents to the top and a slider vent to the bottom to control the temps by adjusting the air flow.

I also added a coal grate to the charcoal pan to help keep the coals from smothering themselves in their own ash.

Frontal view:


Top vents:


Bottom vent:


Coal grate:


It works!!

This prolly doesn't belong here, so the powers that be can move it if need be...

[Walking Dude]

i need to give credit to POP POP PHIL, for the bottom airflow design........

pop pop, where did you find a grate/grill like that?

[HawgHeaven]

i need to give credit to POP POP PHIL, for the bottom airflow design........

pop pop, where did you find a grate/grill like that?

Steve, that's a charcoal grate for the 18.5" Weber kettle grill... it measures 13.5" in diameter. I found mine at a local hardware store, and I think Lowes might have it. If you can't find it locally, you can definitely get one online...

[DDave]

Anyone else have this impression of smoke quality and corrective measures?

Actually Rich, I have noticed this. Even in the SnP with the gas burner with a chunk in a large juice can placed on the corner of the grate.



It seems like I get sweet smelling thin blue for a long period of time then it will turn kind of acrid smelling. I have never really been able to remedy it short of tossing the old chunk and putting in a "fresh" one. The old chunk is pretty well consumed by this point. Almost seems like the chunk just gets "used up" and it's time to change. Never really have been able to let them go completely to ash without having the acrid smoke.

I also noticed that if I have the can too close to the burner and the chunk catches fire, even after the flame is out and it is just smoking again, I seem to get the acrid smelling smoke.

Dave