Problem with wood catching fire

[sbebenelli]

I just got the #2. When I seasoned it I suspected that the wood caught fire but I never opened it up to see. Smoke just bellowed out the top and the wood was just ash when the seasoning was done.

Today I'm using it for the first time with ribs. 20 minutes in smoke is bellowing out again and as much as I hated to I opened it up to find the wood was on fire.

The first time I used the wood that was supplied. This time I'm using apple chunks from a bag I got at Walmart.

I removed the flaming wood from the firebox and put aluminum foil on the bottom and tried another piece of wood. It seems as though it stopped it from catching fire but I'm concerned that with the aluminum foil will cause the wood not to smoke like it should.

Why am I having this problem?

 

[SuperDave]

With drier wood, we all have the same problem in these smokers.  Some buy more expensive wood with higher moisture content and some wrap the wood in foil or foil boat the wood to reduce heat and oxygen exposed to the wood.  After some more smokes in your smoker and trying different wood location in the box, you will learn where your hot spots are. 

 

[sbebenelli]

Would it do any good to soak the wood in water? I'm thinking I have read not to do this with this smoker but I could be mistaken.

 

[DivotMaker]

Welcome, SB.

The question you are asking has, literally, hundreds of posts devoted to it.  Dry wood, and especially some of the "big box store" wood is prone to this.  Before we start to reinvent the wheel on this subject, I suggest you go to the "What Tree Do You Use?" section first, and put "smoke belch," "combustion" or "wood catching fire" in the search box.  You will find tons of answers on this.

 

[SuperDave]

Would it do any good to soak the wood in water? I'm thinking I have read not to do this with this smoker but I could be mistaken.

Soaking the wood just prolongs the start of smoke generation and the results are the same once it dries out.  So, no soaking.  My method of choice is to reduce oxygen to the wood so that it smolders rather than combusts. 

 

[sbebenelli]

Welcome, SB.

The question you are asking has, literally, hundreds of posts devoted to it.  Dry wood, and especially some of the "big box store" wood is prone to this.  Before we start to reinvent the wheel on this subject, I suggest you go to the "What Tree Do You Use?" section first, and put "smoke belch," "combustion" or "wood catching fire" in the search box.  You will find tons of answers on this.

I did do a search for "wood fire" and came across this http://smokinitforums.com/index.php?topic=814.0 and was under the impression that this was not something that should happen.

You "DivotMaker" said:
"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."

So that's when I posted my problem. I was in a little panic because it was my first smoke, I'm very inexperienced and I wanted to make sure I didn't ruin my ribs. I have been looking forward to smoking these ribs for a week and have people coming over to try them.

Putting aluminum foil on the bottom of the fire box fixed the issue for today. I have since searched the other terms you mentioned like "combustion" and that was more of a help to me than when I searched "wood fire". Those terms are not something I'd think to use and I thank you for that.

It appears this can be a problem with dry wood and putting aluminum foil down seems to be a fix.

I also want to thank SuperDave for the quick response and explanation of why it happens.

 

[DivotMaker]

SB, too bad your search only found a 2 year old post!  Believe me, this topic has been hot (no pun intended) since then!  We've all learned a lot about it.  You're right that foiling your wood, or the bottom of the smoke box, counteracts it.  I used to "ramp up" my temperature (30 min at 140, then onto cooking temp), which seemed to solve it.

What I've learned since, is the quality of the wood is the biggest factor!  Moisture content plays a big role in combustion.  A lot of the WalMart/lumber yard wood has moisture content as low as 1%!  That's almost kiln-dried!  I now buy my wood from Smokinlicious.com, with moisture as high as 33%.  No combustion ever occurs with it, but good thin blue smoke, and very clean wood (all heart wood, no bark).

I hope you didn't think I was being "short" with you, about your question!  It's just common that a lot of new folks don't take the time to look for an answer before posting a question that has had lots of coverage.

Let us know how we can help, and welcome aboard!

p.s. - a first name and town, in your signature line, is nice!

 

[sbebenelli]

It's all good. That was the first thread that popped up when I searched and as it turns out it probably was the worst one that I could've read. I understand what happened. I was just panicked and didn't continue searching at that time.

Ribs have an hour left and looking good. Can't wait to try them. 

 

[DivotMaker]

Since these are your first ribs, start checking them at 4.5 hours.  Use a wooden toothpick.  Stick it in the meat between the bones.  Does it slide in, like a hot knife through butter, or can you feel resistance?  Can you pull the meat sideways a bit, from the bone, without breaking it?  If so, they're done!  If not, go another 1/2 hour and try again.  Same test, same procedure.  Baby backs usually take me 5:15-5:45 to be fall off the bone.  You'll get a feel for your smoker, and your taste, after doing a few.  That's why it's good to start a little early, on the testing, for your first smoke.

 

[swthorpe]

DM is correct that this topic comes up frequently, but I can feel your pain when that "belch" lets go and you wonder if the SI is going to blow up!  Not to worry, though ... no one has commented on combustion affecting the final product.  It's more of a nuisance than anything.    Using good wood with higher moisture content is a good move, soaking the wood does not help.  Foiling the wood in the box or covering the bottom of the smoke box with foil will work, as well as the ramp up method that DM used.  I have found that placing the wood in the back of the box closest to the back wall of the smoker works for me (I have a #2), and I don't need to foil the wood.

 

[Limey]

I leave the chip screen in all the time, don't foil, and have never had a problem, even with Home Depot type wood.

 

[sbebenelli]

Thank you all for the replies.

The spare ribs came out with great flavor but a little tougher than I would like. I feel like I didn't cook them quite long enough. I did the 3-2-1 method but probably didn't add enough extra time after dealing with the wood catching fire. I cooked at 225 and noticed the temp dropping to 197 when the thermostat turned off. I wonder if I should bump it up to 230 to help with the temp drop.

I smoked some burgers today with foil on the bottom of the heat box. Worked like a champ.

 

[SuperDave]

Thank you all for the replies.

The spare ribs came out with great flavor but a little tougher than I would like. I feel like I didn't cook them quite long enough. I did the 3-2-1 method but probably didn't add enough extra time after dealing with the wood catching fire. I cooked at 225 and noticed the temp dropping to 197 when the thermostat turned off. I wonder if I should bump it up to 230 to help with the temp drop.

I smoked some burgers today with foil on the bottom of the heat box. Worked like a champ.

Never believe that something is done just because of the clock.  With ribs, it is simply a gauge to know when to start testing.  I prefer to use a toothpick between the bones to determine when they are really ready.  If there is a little tug when removing the toothpick, go another 15 minutes and try again until is no resistance. 

 

[DivotMaker]

Thank you all for the replies.

The spare ribs came out with great flavor but a little tougher than I would like. I feel like I didn't cook them quite long enough. I did the 3-2-1 method but probably didn't add enough extra time after dealing with the wood catching fire. I cooked at 225 and noticed the temp dropping to 197 when the thermostat turned off. I wonder if I should bump it up to 230 to help with the temp drop.

I smoked some burgers today with foil on the bottom of the heat box. Worked like a champ.

Never believe that something is done just because of the clock.  With ribs, it is simply a gauge to know when to start testing.  I prefer to use a toothpick between the bones to determine when they are really ready.  If there is a little tug when removing the toothpick, go another 15 minutes and try again until is no resistance.

+1!  When we talk about "5 hours, no peek" method, the time is just a guideline.  You'll get used to your smoker, and know - by feel - when they are "just right," for your taste!  Takes practice, practice, and some more practice!  (Oh darn!).

 

[sbebenelli]

Thank you all for your help and advice. Planning on doing a chicken tomorrow.

 

[swthorpe]

I think you are off and running!  Lots of fun and good Q ahead.  Let us know how the chicken turned out.

 

[sbebenelli]

I still have a problem with combustion. I even had it once with foil on the bottom of the fire box. I broke down and bough cherry from Fruita and did a smoke today. Used 3 chucks totaling 4oz and within 20 minutes all 3 were on fire. I then lined the bottom with 3 layers of heavy duty aluminum foil and was ok after that.

This was a huge disappointment to me after spending a premium on wood to correct this problem only for it to still be a problem.

I've read posts were using the chip insert seems to correct this problem. How many use it and does it really work?

I don't want to buy it only to find out I still have the same problem.

On a good note I smoked chicken wings tonight and they came out great. I brined in a gallon of water with  1 cup kosher salt and 1 cup of brown sugar for 4 hours. Rinsed off with water and added a rub to them. Smoked for 2 hours with 4oz of cherry. I then grilled them for 10 minutes turning once to crisp them. I added BBQ sauce on some and ate some without. 

 

[NDKoze]

I would try the ramp-up method. This is what I use and don't ever have a problem.

Smoke at 140 for 45 minutes then go up to your normal smoking temp. 45 minutes usually gets me through 2 on/off cycles of the element.

 

[drains]

When I lined the bottom of my firebox with foil my wood quit catching fire. It has never happened since. When I look in the firebox after a smoke what's left is the color of charcoal and very brittle. Nothing left really. Bought some better wood that I'm looking forward to using also. Welcome and good luck!

 

[Grampy]

You just answered your own question. You said it seemed to be fine after lining the bottom of your firebox with foil. Doing that is cheaper than ordering a chip insert and paying the shipping on it. I have a #2 and had problems with the wood combusting. Since I started lining the bottom of my fire box with a double layer of aluminum foil I have never had another problem with combustion.