Hello from south Fl. Gonna need some help.

[Brewski4u1]

Hello everyone been grilling for about 9 year now started with charcoal and then a nice propane grill and just recently got a smoker for Christmas. i can tell you now Im gonna need some help with the smoker. I fired it up this Sunday and me an my buddy could not get it to produce a good smoke for the life of us and we tried everything. what are some good tips and tricks.

Thanks for the help.

[MiamiApryl]

Welcome Brewski4u1! I'm also a S. Floridian and just joined today. I wish I had advice for you on your smoker, but if I come across any good advice I will send it your way! Good luck in your BBQ endeavors!

[Brewski4u1]

^^^ Thank you !

[Bob In Fla.]

Welcome to the madness we call BBQ

Need a little more information. What kind of a smoker did you get.

Also why do you say that you couldn't get it to produce "good" smoke? Around here, "good" smoke can just barely be seen, thin very light blue is perfect. You also say you tried "everything". What exactly did you try?

There are thousands of variables and between the bunch around here, I bet we can get you up and running, but we need some basic information.

Thanks,

BOB

[Brewski4u1]

hello
as far as what we tried high heat low heat in btwn wet wood chips dry wood chips.no smoke box, chips in foil. lol everything we could think of . then my brother comes along who is a chef dumps the chips in foil rolls it up light one end on fire lets it burn for a few blows it out and the thing was smoking great but still not from the wood chip box. o we did also set the chips on fire a few times. i swear it smoked best when we shut it off lol. as for what kind i will post a link hope it works.

it wont let me post the link but its a Landmann Smoky Mountain Vertical Gas Smoker with Wide Chamber

[Brewski4u1]

Landmann Smoky Mountain Vertical Gas Smoker with Wide Chamber: Grills & Outdoor Cooking : Walmart.com

[Bob In Fla.]

OK, well I'll hae to pass here. I have no idea how you smoke anything with either gas or electricity. I use wood and wood products (charcoal, pellets, etc.) for my smoke and my heat source.

We do have a couple of peeps here that say that they can smoke foods with them sources of heat, but when I use gas or electric, I try to keep the smoke down 'cuz my kitchen fan just can't keep up.

BOB

[Nick Prochilo]

Where does the woodbox sit? Was the wood burned up when you opened the box? Was it not charred at all? Help me out and I can help you out.

[bigwheel]

Making a regular old gasser cough up much smoke is a challenge. Tinfoil logs of chips stretched across the burners as your pal suggests works marginally somewhat. The way mine is constructed there aint no where to set a chip box. Holler if you figger out the ultimate solution. Thanks. Also welcome on over here.

[Brewski4u1]

the wood box sits right above the brass burner, the wood was charred once i put the fire out and then it just caught back on fire. once i hit 5 post i'll add some pics of said smoker as well as are food from are first run. this should be # 4

[bbquzz]

Welcome to The Forum, good to have you here.

[Brewski4u1]

PIcs as promised!!
front shot of smoker


in side with wood chip box and water tray


close up of wood tray




and i have seen from reading post you all love food porn pics so here is the 2 chickens we smoked a little crispy on the outside but tasted amazing!!




hope the pics help you guys help me!! let me know if you have any questions and i will try my best to answer!

all and any pointers are awesome !!!

[bigwheel]

Ahh ok. Thought you had a regular old gas grill. That thing you got there should smoke like a house on fire. Seems like our old pal Pigs on the Wing used a arsenal of those gizmos for his catering adventures. Bet you will get the hang of it soonish.

[Brewski4u1]

Originally Posted by bigwheel

Ahh ok. Thought you had a regular old gas grill. That thing you got there should smoke like a house on fire.

See that's what i was saying, maybe i should post this in a different area?? or can someone tell me how to make it as you stated like a house is on fire!! lol

[Nick Prochilo]

Try saw dust in the woodbox

[Brewski4u1]

^^^ really ???

[bigwheel]

I dont know exactly how those things are built..but if the chips or chunks aint firing off typical solution would be to move them closer to the heat source. That is what is the matter with some of the electric yup cookers. The chips is too far from the heat. Takes a bit of re injuneering..lol.

[Bob In Fla.]

Also, as I said in another post...you DON'T want a thick, heavy smoke (or, at least I don't). A thin, light blue smoke is perfect. You can even get smoke in the meat when you can't see any at all.

BOB
and yes, sawdust (from hardwoods) in the smoker box works OK

[Nick Prochilo]

What bob said!

[Nick Prochilo]

And bigwheel