help with my propane smoker

[Kyle]

Does anyone know how to create more smoke in a propane smoker? I have tried different temps, chip holders, wet vs dry wood etc...CAnt get the thing to produce a good amount of smoke!

[dairyman]

wow--------thats unusual --I soak my chips in water and put them in the pan and run the heat on low and just feed it with wet chips when it needs it

[Riich]

Does anyone know how to create more smoke in a propane smoker? I have tried different temps, chip holders, wet vs dry wood etc...CAnt get the thing to produce a good amount of smoke!

What kind of smoker? Are you using a pan of chips over an open flame? If so your flame is either not hot enough or close enough to the pan.

Let us know what you have and we can maybe help you out.

[Kyle]

Its an open flame. Not sure what is going on, but the only way I can get it to produce good smoke is if I use a aluminum pie pan and put just a small handful of chips in it and then spread them out. after that I have to slowly add chips, and they done start smoking for a little while... The problem is, if I turn the gas up its gets too hot inside the smoker, but it seems like the chips just dont burn like they should. The flame may be too far below the pan..?

[Riich]

It's hard to know exactly what your problem is without looking at it. In my opinion, your pan should be right above the tips of the blue flame. Your flame is blue, not yellow, correct? If it is yellow it is lacking oxygen and will burn a lot cooler.

Another possibility is that your burner is too big for the smoker, so it has to be turned down to low to get a hot enough flame to burn the chips, but still heats the smoker ok. One way to counteract that is to add more ventilation to let the heat out so you can maintain a higher flame.

I use a cast iron pan in my smoker, and I use sawdust. I get tons of smoke. There's no reason why you shouldn't too. Is is possible you have one of the problems I mentioned? If not, let us know and we'll plug away at it until we get you all smoked up.

[Riich]

Another thought.

If you can't see the flame when your door is shut, you can look at your pan bottom. Is it sooty? If so, you could be starving the burner for air, causing a lack of heat. Just grabbing at straws here....

[Deitz Dittrich]

I was going to say the same thing.. is there enough air getting in? Does you smoker have vent holes. One of my only has vent holes on the back, but my Browning has them at the bottom and top..

[Surface Tension]

Take a can with the lid still attached. Burn off the coating inside the can. Put your dry chips in the can, fold the lid over the top and place directly on the flame. No need to soak the wood chips as the lid will choke it enough to not flame.

[Agent Andy]

I have the same problem. I live in the country and have access to wood, so i cut a tree (Maple) about 4 inches in diameter and cut 1/2 inch slices and put right on the flame. Works great in the winter but in the summer I have to watch the temp.

[Kyle]

I only have one vent, and its on the top. Would you suggest me putting another one in?

[Riich]

I only have one vent, and its on the top. Would you suggest me putting another one in?

I would, for sure. And not at the top. I would put one down low so the air draws in there, feeds the burner some much needed oxygen, and passes up along with the smoke and vents out the top.

Kyle, send your email address to me: sixpack at beu dot midco dot net

I'd like to hook you up with a link that may interest you.

[Kyle]

email sent