Large thump and steam hiss??

[slojoe]

Just started the ribs, 22 mins into heat up, temp at top rack was 244, smoke was really pouring out, then a large thump and hiss, actually moved the drip pan a bit, burner cut off at 264, anyone had a thump like this? I had 2.4 oz of chips in the box with the screen in place.

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[es1025]

Joe
I have not.

Check to make sure the hole on the bottom by the drip pan is open

Do you use a water pan?

I would not worry if your temps leveled out.

[slojoe]

Got 8oz of apple juice, hole is open, probably that combustion ya'll talk about, gave me a pucker for a sec.  It did settle out and going fine now, on at 217 off at 239.

[DivotMaker]

Joe, did you soak your chips?  I don't use chips, but I know that is recommended to avoid what you're talking about.

[slojoe]

Did not soak, will next time,  Thanks.

[DivotMaker]

It's worth a shot, Joe.  The dry chips will heat very quickly, and may have caused a little combustion.

[es1025]

Good to know about chips.

[BedouinBob]

I have has the same thing (more of a "whoosh" and a shot of smoke for me) that happened a few minutes after I started. Not sure why. I don't know how it is possible to build up pressure with an open smoke hole.

[Smokster]

For what it is worth, when using wood chips I always put them in dry and have never had this happen to me.

[DivotMaker]

For what it is worth, when using wood chips I always put them in dry and have never had this happen to me.

Good to know, Smoke!  I've never used chips, but I know Steve recommends soaking them, and that has been the consensus around the forum.  Do you use a chip screen, or ramp-up your temp?  What's your trick to not getting combustion with dry chips?

[Smokster]

Hey Tony, I always use the chip screen when using wood chips.  What works for me is to put the dry chips in, set the temp, then run like hell....

But on a serious note, I just put them in with the screen and set my smoker and keep a close eye on it. I am always close to my smoker and never heard the belch, but maybe going forward I will soak them just to be safe.

[Pork Belly]

I only use chips on low temp smokes. I divide my weighed chips in thirds, no soak, 30 min, 1 hr. Those piles are kept separate in the smoker box. I feel this gives me a longer controlled smoke output..

[jdiver]

Well now you got me curious. Glad I have the chip screen. Intend to try some. Want to see if I get a belch, thump, or Bang

[mnsmoker]

I keep my chips in an empty ice cream pail covered, once a week or so I add a little water with a spray bottle then cover again, keeps the chips very moist and you get a longer smoke, when I smoke salmon I like to use the chips and ramp the temp up in three steps, the only time I noticed the belch was when my smoker was new.

[slojoe]

Sounds like a good way to keep chips, only problem is, down here in Louisiana, the wood would mold pretty quick, I had some pecan I kept in a container and things grew in there..........