Too much smoke comes from a smoker putting out white smoke not from using wood. I use wood on mine and it isn't too smokey. It is a matter of a "clean smoke" burning wood as just mentioned by AR, Frank put a nice video out showing how to light an RF cooker. After the fire is made all the person has to do is, add a stick every now and then not covering the coals with unburned wood causing a lot of white smoke. But rather keeping the temp up and adding fuel as needed.
jm2cw
too much smoke?
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Rodcrafter
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Re: too much smoke?
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
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smokinwelder
- Big Time SmokerBuilder
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Re: too much smoke?
I am in the midst of adding a firebox/coal tray, and practicing my fire method. Thanks for the advice guys! 
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alleyrat58
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Re: too much smoke?
This is the thread I was thinking of Smokinwelder:
viewtopic.php?f=4&t=1505
viewtopic.php?f=4&t=1505
Nothing I like more than to kick back with a Zima and a Virgina Slim reading 50 Shades of Grey with DCman (The Czar).
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smokinwelder
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- Joined: May 20th, 2012, 7:37 pm
Re: too much smoke?
Well I made this today to help me maintain a better fire.
Uploaded with ImageShack.us
Used some scrap we had in the yard. Its 3.5" off the bottom of the firebox.
Uploaded with ImageShack.us
I also upgraded from home depot guages to these....
Uploaded with ImageShack.us
Uploaded with ImageShack.us
Used some scrap we had in the yard. Its 3.5" off the bottom of the firebox.
Uploaded with ImageShack.us
I also upgraded from home depot guages to these....
Uploaded with ImageShack.us
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smokinwelder
- Big Time SmokerBuilder
- Posts: 193
- Joined: May 20th, 2012, 7:37 pm
Re: too much smoke?
I havnt fired her up yet. Ill probably throw a couple chickens in there this week and see how much change the basket makes, and my new understanding on how to make these throw out thin blue smoke.dcman (The Czar) wrote:Did it work?
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coma44
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Re: too much smoke?
If your getting "too much" smoke for some of the peeps your feeding. Why not try some good lump charcoal and just cut your wood your adding to just a split now and then or chunks of wood once in a while.
That is what I have been doing for my rig and the smoke level has been great on everything from whole hog to turkey to brisket so far.
This was before I lit the charcoal on one corner on the first cook we ever did for a customer.
Just my 2 cents.
That is what I have been doing for my rig and the smoke level has been great on everything from whole hog to turkey to brisket so far.
Just my 2 cents.
If it ain't BBQ it ain't food.
In need of more steel and time!
In need of more steel and time!