Food Smokers and Smoking Tips/Tricks/Techniques

Its officially called a "slow smoker" but the reality is its a cold smoker attachment. I use a 24" section of 3" flue pipe between the cold smoker and the smoker to allow the smoke to cool and drop out creosote before hitting the interior of the smoker.

 

Before:



After:



Don’t you hate it when your ribs are so tender that they fall apart when you move them?

 

You running a pellet pooper??

 

Yes I don't! Lookin' good!

 

Looks like my GMG minus the upper shelf.

 

AMAZN hands down...

https://smokingmeatforums.com/threads/masterbuilt-cold-smoker-kit.125607/

 

Yessir; it’s a Traeger.

 

Even with an AMAZN i'd go with the mailbox mod to help drop creosote out of the smoke before it hit the smoker

 

I thought creosote was a product of oil.

 

Me too! I have never used anything but natural wood in all five of my smokers. I think do to it right you just get the right wood and cut it yourself. Insures no contaminates.

 

I guess my last post is kinda one way. Some don't have the ability nor the location for such luxury.

 

Gleaned for the internet:

When firewood burns, it breaks down to its components. Its moisture content evaporates. The oils in the wood vaporize and become volatile gases. Black carbon and other particles mix with the gases in smoke. The logs become a glowing mass of charcoal. Finally there remains ash, a mix of fire-resistant, mineral-rich dust.

When wood burns slowly, at a low temperature, incomplete combustion results. The oils in the wood vaporize but the resulting carbon-rich gases fail to burn. Instead they rise up the chimney as smoke. Consequently, (1) much of the firewood’s heat is wasted; (2) the smoke pollutes the neighborhood and the environment, causing health problems; and (3) if the chimney cools to below 250º F, the gases in the smoke condense into a liquid, combine with water and black carbon, and form creosote.

 

Ok thanks. When I think of the AMAZN tubes I'm thinking of the pellets and how they're touted for lower emissions (like my home insert), reduced build up (chimney) and ash. But I suppose there's still the unwanted byproducts.

 

And now I gotta clean my wood stove chimney! Thanks for that.

 

Better than getting a visit from the local fire company.

 

Indeedy.

 

I use Manzanita in everything and have for 25 years. Have never needed to clean the stove pipe. And yes that wood is extremely hot. So extreme moderation is required.

 

Thats because manzanita burn so hot and clean its a great product for burning. Was just on a chimney fire this morning at 1230am so yes clean your pipes gentlemen

 

Freezer cleaning/organizing time lol

 

Most of what u can see is your property aka the Monongahela National Forest lol
Pic taken from Mom’s place
We’re splitting the one on the left and the one on the right is the lease payment to cut hay/winter graze on the neighbors