Smokin-It User Forum!
Smokin-It Smokers => Model 2 & 2D - The Middle Kid => Topic started by: bigboy74 on July 13, 2013, 12:11:53 AM
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Anyone else having a problem with their wood catching fire? Had the problem with the wood sent with the smoker and some wood from cook-shack... When it is on fire my temps are going well over 300 degrees. I just got my #2 on Monday and noticed that the heating element in not in the center of the unit... It is off to the left side a good bit, but the element is not touching the wood box... Could it be damaged causing the temp to go higher and catch the wood on fire???
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I've heard of this issue with electric smokers and the vast majority are due to very dry wood; any chance you have a local BBQ/grill store that carries locally grown and seasoned wood to see if that makes a difference? The dowels that came with my #3 were solid with no issues. I'd drop a quick email (and photo) to Steve regarding the heating element being off-center and pick his brain a bit for solutions.
The only thing else I recall from creating inconsistent burning (not flaring per se) was the use of the chip insert in the smoker box when using chunk wood.
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Like Joe said, dry wood is the main cause of flare ups. The wood dowels provided with the smoker are of great quality, if I'm reading your post correctly you have tried to smoke just using the provided dowels by themselves and are still having flare ups, correct?
I don't believe the off center element would cause any issues as long as it's not touching the wood box but it can't hurt to get Steve a call and let him know about it.
How much wood you adding at a time? I have heard of people with flare up issues wrapping the wood chunks in foil and poking holes in the foil.
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I would call Steve a.s.a.p. I was under the impression that these smokers don't have enough air flow in them to support flames, the wood should smolder but not catch fire........
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I am curently doing my third smoke. I have not had the wood catch fire. The first two times I did not use the drip pan. The first time being brake in smoke and the second being some chops that were not on long. Maybe not having the drip pan allowed more air flow causing the wood to catch fire...
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Hmmm ... hot air rising, cool air rushing in to take it's place with an unobstructed chimney effect? It's possible ...
Nonetheless, I'd still send a pic via email of the heating element issue to Steve for his two cents on the issue. Thanks for the update, Bigboy ... keep us updated.
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Absolutely contact Steve with pictures of your setup. Sounds like something's not right. These units are really tight (1/4" hole in the floor, and a vent hole in the top). Not really enough air flow for flaming combustion. I suspect really dry wood, but can't imagine any "fire," unless you're opening the door to peak. That would provide plenty of O2 to set the wood on fire.
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I just received a #3 last week and my heating element is off center too and I noticed that it goes more off center the longer I cook with it. I also had a fire with my first seasoning smoke using the supplied hickory chunks and I've seen temps over 300 degrees after initial start up with the temp set to 225. I'm starting to think something is not quite right.
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Hi marscellus...I would also suggest contacting Steve, with pictures as well. I have a #2 that has temperature swings of about 20-25 degrees from the initial set point, which has worked out fine for me. A temp swing of over 75 degrees (300 for a setting of 225) seems out of range to me. Let us know what you find out.
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the other thing you can do is wrap the wood in aluminum foil.
also notice the temp difference inside the wood box. you can run a test:
if you place a thin layer of aluminum foil on the bottom of the smoker (wood) box and run your smoker for a few hours on 235 or so you will notice discoloration of the foil. those are your hot spots.
place the wood where you see no hot spot and see if that makes a difference.
my element is also crooked a bit but I see not problem with that. maybe 1 inch to one side at the front.
knowing your hot spot also helps you controlling how long something smokes and how intensely.
So far I have run more tests than actual cooking ::)
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I was thinking about this problem, and the reason came to me while re-watching the movie "Backdraft." It sounds like the same principal as a backdraft fire. Essentially, you have just enough oxygen in a space to barely support combustion. Our smokers fit that bill...small hole in the bottom (cool air in), large hole in the top (hot air out). The volume of air coming in is less than what is going out, but more dense air (cooler), so that probably equals out. Now, we apply heat to the wood, and the small amount of oxygen just allows a smoulder. Open flame eats up a lot of O2, and would (should) quickly consume the O2 inside the cooker, causing the flame to extinguish.
Here's the backdraft concept: What happens when you open the door to peak/spritz/check/etc.? A big rush of O2! If the wood is a little too dry, that flood of oxygen will cause the wood to ignite (it now has fuel). No door opening, no fuel. It would be interesting to know how many have experienced this scenario, and if it was after opening the door (even a crack).
I believe properly seasoned wood is the key, because I usually open the door during a smoke to spritz. I've never had chunks catch fire. Chips would probably be more susceptible to combustion.
For those of you that have seen the movie: The difference between our smokers and a real backdraft fire? Probably not going to blow you through your car window when you open the door! ;D
I'm not a fireman, but I did stay at a Holiday Inn Express last night! lol
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I have now done three smokes since this issue and have not had the problem again. Only thing different is the drip pan was in... Don't know if it made a difference but that is the only difference. Once I shut the door on mine I don't open it till my meat is done. Opening the door only let's heat and moisture out. When the temp got to high I did open the door to see what was going on. But like I said I haven't had the problem again. I am really enjoying smokin'! I have made some awesome pork with this little smoker!
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Great, glad to hear that you're issue seems resolved. Never would have thought the pan would make a difference but I've seen stranger things.
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That's great! I bet the pan restricts the air flow to the lower drain hole a little. Good to know! Let's see some pork pics when you're able! 8)
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Bigboy, if you look closely at the instructions that came with your Smokin-It you'll note that using the drain pan "helps to keep the magic in". So ... yeah.
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New here with a #3, great forum to start and I hope it grows...
So I noticed this thread has not been touch on in awhile and hopefully that's a good thing! Tonight I did the "seasoning" of the smoker.
I followed the directions and put two of the supplied dowels (105 grams = about 3oz) and cranked er up to 250. We'll after about 30-40 minutes I heard a big WOOF, followed by a hissing sound and I was inside the house. I thought it was my dog getting after a cat again but then I saw him laying in the couch...just kidding! But this happened two times in the first hour and half. I didn't open the door, it was about 40 F outside with little wind. After one of these the temps were reading HHH on my maverick so it must have been at least over 350....YIKES!!!! And it actually blew one of my two probes completely out of the smoker thru the top vent....that actually scares me because i have a young child at home and I would hate to see that if it happened and someone was near, or trying to "smell the smoke" as I sometimes do!
Just wondering if this is an issue that needs to be dealt with(ie experimenting with wood types and moisture content) or what??? I would think that a "flare up" could be detrimental to certain smokes with the huge spike in temps and a billow of bad smoke in the chamber....not to mention the possible wellness risk!
Please advise...
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Jboom,
There has been quite a bit of discussion on this issue, and many of us have found that ramping-up the temp slower solves it. In my #1, I never experienced this at all. When I was testing the digital model 2, I had it happen. Check out this post, with some videos of it:
http://smokinitforums.com/index.php?topic=1345.0
I now set my temp to 130 for the first 1/2 hour, then move up to my desired cook temp. This lets the wood start smoking (usually at about 12 minutes), then "rest" with the element off for a bit before the blast of heat hits it again. Since I've used this method, I haven't had any more combustion. You did right by not opening the door. Not good to introduce a big blast of fuel to the fire! The "belch" is like a back draft effect, and is actually the fire being blown out.
In the models 2 and 3, the heating element is a lot bigger than the #1, and really puts a lot of heat to the wood quickly. Give it a try next time.
Another tip - don't bother with trying to check the temp in an empty smoker. They're all over the page, as there is nothing in there to absorb and hold the heat. It will only frustrate you.
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I have a #2 and have experienced this issue on several smokes. I am currently testing Tony's method of heating the unit slowly in the first half hour before raising the temp to the desired setting. After a couple of smokes last weekend, I am now testing with an initial temp of 80F to let the smoke get rolling. With a set temp of 80, the unit is actually heating up to 110F or so, according to my Maverick. After the #2 cycled off, I gave it a few minutes and then raised the temp to 225F or so for the rest of the smoke. Last weekend, this worked well and all I got was nice light (vs. dark) smoke coming out of the top.
I have a pork loin on tap for tmw with 3.5oz of hictory/cherry mix. I am going to try the same game plan with an initial set temp of 80. If all goes well, I will post a summary in the Anything Goes forum.
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That's a good point, Steve - the temp swing of the analog. I tested my method with an Auber/bypassed smoker. I didn't consider the analog swing. I bet you are dead-on with your method for the analog dial. Thanks!
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I have had some issues with flare ups. I find soaking the wood seems to help.
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Interesting.
Recall another post or blog on a different site I believe from when I was just deciding whether to buy the SI3. It said the mod he did and very much enjoyed was drilling out the inlet at the bottom of the unit to effectively double the area.
I didn't put much stock in it... But curious if anyone heard of this???
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I read that, Steve. It was in reference to using the AMNPS in the SI (Amazin Pellet Smoker). Drilling the bottom hole larger, for the stock element, would make flare-ups worse by far. There is a very controlled amount of air entering the smoke box through the small hole in the bottom, so introducing twice as much would allow twice the "fuel" to the smoldering wood...and, poof! Several tried to discourage that guy from drilling out his unit, but I think he eventually did in order to just use the AMNPS exclusively. Might as well just buy a box and AMNPS if you're going to do that!
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one more thing you can do is put some aluminum foil at the bottom of the smoke box. it will restrict the airflow and put a bit of insulation between the pieces of wood and the heating element.
works for me. and make sure you place the chunks where the smoke box is the coolest.
Zed
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Hey Zed, glad to see you around here again! Been awhile! ;D
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thanks Tony...
i'm feeling guilty :'(
I will post a bit on your calling members thread...
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Thanks for the tip, Zed. I will try that the next time out, along with raising the temp slow.