Smokin-It User Forum!
Problems and Troubleshooting => Having a problem? Look Here First, or Post Your Question! => Topic started by: Dockmaster on February 06, 2016, 10:42:01 AM
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Last night my son set out to smoke a Butt in his #2 but in short order the box temp hit 290. He found the wood was on fire in a big way. He got that removed and started again but got the same results. I'm at a loss. Would you let it burn itself out?? How do you keep this from happening? Advice??? Thanks.
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Hi Steve, sorry to hear about the burn!
This happened to me early on with my #3 before I got the 3D. I was using very dry wood, the wood actually came from outside a grocery store used for smoking in a standard grill, not a smoker, it was VERY dry and before long, my temperature was higher than I had set it to and there was a lot of white smoke pumping out of the unit.
I have since learned several things, 1: Use quality chunks of wood, I highly recommend www.smokinlicious.com their moisture content is around 20%+ and burns slowly and will not catch fire like your son experienced. 2. If you are using a dryer wood then use a foil boat, wrap the wood up in foil or at least half wrap in foil so it won't catch fire. 3. If you don't already have one, get a chip screen to place in the bottom of your fire box, this also helped with my smokes. 4. You can place the wood in the back of the fire box, it seems that is the cooler spot of the element so that may help from starting the wood on fire.
I will say since I received my shipment of smokinlicious wood, I haven't had that issue at all anymore, that alone will probably solve the problem.
Hope that helps, there are others here that will also help out but the information I listed, I actually learned right here on this forum ;>)
Carl
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Thanks Carl. The other Fire entry is actually my son! I didn't know he was going to bring the problem up. Thanks again for the good advice.
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Carl hit your issue right on the money! The wood combustion typically only occurs once within the first 30 minutes or so. I have observed it when the box temp hits around 180F. You get the short puffs of smoke, and then a big burp of smoke, which is when I think the fire is extinguished. After that, the wood should go ahead and just smolder with catching fire again. So, no need to remove the wood, just let it snuf itself out and the smoke can move forward.
I have avoided the belch since I bought smokinlicious wood chunks. I also put the wood chunks in the back of the wood box where I guess my element does not get as hot.
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The first time you experience the "Belch" is kinda scary. Quality wood is the key. It also helps to see where your wood burns the most in the wood tray so you know where to set it the next time..........
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I'd add, how did you know it was on fire?
I'm guessing someone opened the box, which will draw in tons more air/oxygen which will fuel the flame.
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Good point. Do not open the door. Even with overly dry wood for your first smoke...just let it happen, then adjust from there. You will probably stilll have pretty good results. The foil wrap on the whole block, except the top surface, is a good starting point for "big box" or Weber woods. You will eventually find that better wood sources like smokinlicious.com will for the most part eliminate combustion issues.
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I have wondered how Smokinlicious got such good fresh wood, maybe this tells the story ;-))
Carl
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Thanks a lot guys. Lots of good info as usual. And yes, in his concern for fire my son did open the door. Still new to this operation I think I would have done the same . . . but now we know! Thanks again to you all.
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Steve, do you have a chip screen? I don't buy the "special" wood and have controlled flame up by using some foil on the bottom of the wood box and the chip screen. There are several ways to mitigate the problem.
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I do have a chip screen, SuperDave. So, you put foil on say half the bottom of the fire box with the chip screen on top of it. Then the wood over the area with the foil?
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Yes. For most of us, the back of the box is not near as hot as the front. Do a little experimenting without meat in the smoker.
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My smoker is the opposite. The back of my smoke box is the hottest.
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Thanks, Guys! I'm on it!
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OK guys, I smelled burning wood, and I know the difference between burning and smoldering. Thanks for the advise; I just didn't want to risk letting the wood burn and ruin my pork. I will try an experiment, as suggested, to find the hot-spot and experience a "Belch". Thanks to my Dad and all who put effort into helping me with my problem. Much appreciated. At the end of the day, my butts turned out great and fed us all weekend. Thanks for the help and we will conquer!!!!
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I have to agree. Wood quality and placement solved the problem for me. I'm using wood we've sourced and seasoned ourselves. I hate to sound like a vulture but keep your eyes open for trees that are dying or have gotten knocked around or down during a storm. Offer to cut it down for free and reap the benefits of a little work. I find my number 2 gives the best results if I place a chunk 3/4 of the way toward the back.