too much smoke?

smokinwelder · Post by **smokinwelder** » July 18th, 2013, 6:52 pm

Heres the scoop, I myself love the taste of smoke from my stick burner 250 gall reverse smoker. But others dont feel the same. I want to add a propane line into my firebox to create heat when needed without adding wood. I figure I can build a fire with wood, let it amber, add coals, and add more coals and propane when needed. Every once in a while add a stick of wood. Where can I find a 14-16' propane hose fitting, and burner for a decent price? Thanks.

Smokeone · Post by **Smokeone** » July 18th, 2013, 7:06 pm

That is a dangerous plan you have there!

Read the gas safety posts before you go any farther!

The Czar · Post by **The Czar** » July 18th, 2013, 7:11 pm

OMG.....I'm tapping out....

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smokinwelder · Post by **smokinwelder** » July 18th, 2013, 7:46 pm

really?......hmmmm, not to argue you guys, but the first smoker I added onto was a "bubba grill". They have a propane hose going into the fire box........ photo comming...i hope.

YouTube · Post by **Frank_Cox** » July 18th, 2013, 7:47 pm

That is a log lighter, not a burner for heat

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 18th, 2013, 7:50 pm

You are really asking for trouble if you even consider mixing propane with a stick burner. This combination can actually KILL YOU and anyone in close proximity. You won't find any experienced pit builder who will support this idea.

Get this idea out of your mind!!!

smokinwelder · Post by **smokinwelder** » July 18th, 2013, 7:51 pm

Well how do these guys do it in the ones they build?

Uploaded with ImageShack.us

YouTube · Post by **Frank_Cox** » July 18th, 2013, 7:55 pm

Is that your smoker?

The Czar · Post by **The Czar** » July 18th, 2013, 8:11 pm

David is on....if a person wants propane my opinion is go to Lowes and buy a grill....

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alleyrat58 · Post by **alleyrat58** » July 18th, 2013, 8:47 pm

What everyone else is saying...
Furthermore, the smoke flavor can be contained by using charcoal instead of hardwood and burning a clean fire that is properly maintained. There are copious posts on this site outlining proper fire management, I personally have replied several times with the same info. I'll try and find a link or two here.

YouTube · Post by **Frank_Cox** » July 18th, 2013, 8:56 pm

alleyrat58 wrote: What everyone else is saying...
Furthermore, the smoke flavor can be contained by using charcoal instead of hardwood and burning a clean fire that is properly maintained. There are copious posts on this site outlining proper fire management, I personally have replied several times with the same info. I'll try and find a link or two here.

are you trying to copious me

Smokeone · Post by **Smokeone** » July 18th, 2013, 8:59 pm

We didn't say it couldn't be done, we said don't do it. Very dangerous!

smokinwelder · Post by **smokinwelder** » July 18th, 2013, 9:00 pm

No Frank, its just a photo of one of the bubba grill smokers. I understand the safety thing. I just dont see why they can use this without caution. Ok, so these guys added a propane line just to start a fire, or to add heat when needed? I have a hard enough time keeping 230-250 temps throwing splits in every 20 minutes when cooking. Like I said, I enjoy the smoke flavor, but for guests, they just like a slow cooked, medium smoked flavor. Lemme know.

alleyrat58 · Post by **alleyrat58** » July 18th, 2013, 9:02 pm

Frank_Cox wrote:are you trying to copious me

co·pi·ous
/ˈkōpēəs/
Adjective
Abundant in supply or quantity.

YouTube · Post by **Frank_Cox** » July 18th, 2013, 9:10 pm

smokinwelder wrote:Lemme know.

If you're having to add wood every 20 minutes you are not running the fire properly. here is my video, do it exactly this way. since your smoker is bigger than the one I'm using in the vid, use 4 1/8 splits.....

alleyrat58 wrote:
Frank_Cox wrote:are you trying to copious me
Abundant in supply or quantity.

ok, I'm not even gonna touch that one....

Clover Ridge Smokers · Post by **Clover Ridge Smokers** » July 18th, 2013, 9:13 pm

If you are having problems getting higher temps and holding them, you need to look at a few things. Was the cooker built from a set of plans or did you design it yourself? If you designed it yourself, did you use a pitcalculator to figure our all your critical measurements?
I really would focus on your current design in trying to solve the temp problem. You should have not problem reaching and maintaining higher temps if the pit was designed and built correctly and fire management is done correctly.

smokinwelder · Post by **smokinwelder** » July 18th, 2013, 9:15 pm

Frank_Cox wrote:
smokinwelder wrote:Lemme know.
If you're having to add wood every 20 minutes you are not running the fire properly. here is my video, do it exactly this way. since your smoker is bigger than the one I'm using in the vid, use 4 1/8 splits.....

alleyrat58 wrote:
Frank_Cox wrote:are you trying to copious me
Abundant in supply or quantity.
ok, I'm not even gonna touch that one....

Frank I dont see the link to the video.....

If you are having problems getting higher temps and holding them, you need to look at a few things. Was the cooker built from a set of plans or did you design it yourself? If you designed it yourself, did you use a pitcalculator to figure our all your critical measurements?
I really would focus on your current design in trying to solve the temp problem. You should have not problem reaching and maintaining higher temps if the pit was designed and built correctly and fire management is done correctly.

I did use a pit calculator, but Maybe I do not know how to maintain a proper fire? Ah crap...

YouTube · Post by **Frank_Cox** » July 18th, 2013, 9:18 pm

haha, sorry!

smokinwelder · Post by **smokinwelder** » July 18th, 2013, 9:23 pm

Frank_Cox wrote:haha, sorry!

Thanks. I think ive watched it, but along with another 100 vids...lemme give it another go, and see if I can make some changes.

smokinwelder · Post by **smokinwelder** » July 18th, 2013, 9:32 pm

Frank you said throw one or 2 splits on every 30-45 minutes. Well Im using a 250 gal and throwing 1 split on, ( twice the size of 1 of your splits in video) on every 20-30 minutes. The only diff I saw is I dont have a basket in my fire box. I always built my fire on the bottom of the box. Would a basket make a diff?

alleyrat58 · Post by **alleyrat58** » July 18th, 2013, 9:51 pm

You need a rack of some form to get the fire off the bottom of the firebox. You need to get air under those coals so that the fire can breathe properly and the ash can fall underneath and not smother the coals. I have a hunk of catwalk material raised on a couple pieces of angle in mine and it works great.

DUAYNE B · Post by **DUAYNE B** » July 18th, 2013, 10:35 pm

You do need to have the fire off the base, a couple inches off the bottom for air movement, my grates are on rails to achieve, and my fb intake is below fire and at fire height to get air flow all around

,,,,,,,,,,,,,,

just read above

Mettle · Post by **Mettle** » July 19th, 2013, 12:23 am

These guys are bang on. You don't have "too much smoke" you have bad smoke.

A mistake I have seen numerous times is too small an opening between the firebox and the cooking chamber. I would also look at that, but these guys really are the experts.

Get the fire off the floor and then reassess.

SoloQue · Post by **SoloQue** » July 19th, 2013, 7:03 am

Wood sitting on the bottom of your firebox means no oxygen getting under your fire. No oxygen means weak fire. Weak fire means low heat. Low heat means heavy bad smoke. Heavy bad smoke means bitter overpowering flavor.

Fabricate something to allow a grate or box to sit 2 inches off the bottom of your FB, preferably something with sides deep enough to allow for banking of coals. You will have better oxygen contact with your fire from all sides. By banking coals you will have a better fire base so added splits will catch quicker. Now you should see less heavy smoke and more thin blue. Add splits no bigger than your forearm to allow for better ignition.

I can only suggest that you not go down the path of adding a gas system in your FB

Gizmo · Post by **Gizmo** » July 19th, 2013, 7:24 am

Building a smaller fire and letting it run "harder" will also clean up the smoke it gives off ….

SmokerBuilder.com

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