Troubleshooting smoke duration
 

I purchased a couple of bags of wood chunks (hickory and apple) from my local grocery store to use with my modified ECB. I'm also using Kingsford Competition Briquets. Previously, I would just use Kingsford Hickory briquets and they would provide enough smoke for pork ribs cooked over 6 hours. Today, I'm cooking pork shoulder and figured the longer cook time would require more than just the hickory briquets.

I'm seriously getting about 10 minutes of smoke with each wood chunk (approx. 3" x 3" each). If I add more than 1-2 at a time, the smoke gets out of hand. I'm wondering if the quality of the wood sold at grocery stores is garbage or am I just doing something wrong?

The smoker temp is a steady 250-275. I did not soak the wood in water as I've been informed that's pretty much useless. I never use wood chips because they flare up for a minute and then burn out. Any ideas/suggestions would be greatly appreciated.

-Brad

You are still getting smoke even when you don't see it anymore...if put your hand over teh exhaust for a few seconds and it smells like awesome smoking wood, you are getting smoke in the meat.

Which ECB? Are you using a charcoal burn basket? Usually just mix your chunks throughout the charcoal in basket. When wood first ignites it'll put out white smoke then thins out - you shouldn't see smoke the entire time.

Replaced the stock charcoal pan with a weber smokey joe...legs on outside (of the smoker). It's not really a great set up because the damper holes on the smokey joe are insufficient to allow much ash to escape. The fire often gets stuffed out. But its better than drilling holes in the stock charcoal pan, in my opinion. I live in a townhouse and can't keep a proper smoker on the patio, so I'm rolling with the ECB for now. Trying to figure out what the best source for smoke is for the unit...either chunks or the Kingsford hickory coals.

I'd drill a bunch of holes in either the smokey joe or stock pan. Or build an expanded metal charcoal basket and mix chunks with charcoal. You shouldn't see smoke the entire time even tho the wood is still burning. TBS - Thin Blue Smoke that is barely visible is what everyone tries to get on any smoker.

Looky Here:
http://www.bbq-brethren.com/forum/sh...d.php?t=104463

It's bbq not smoking.

The best smoke is almost invisible, you can smell it but not see it.

What peeps said.

It's not necessarily visible smoke you're looking for, it's the combustion gasses that's flavoring.

Thanks for all the replies. Maybe I had it right. I just didn't see "any" smoke at all. I'm familiar with the TBS concept but I wasn't even seeing that. In any case, something got in the meat. Smoke ring looked nice. Pics attached. 4 lb pork butt at 3 hour mark (250-275 F); Smoke ring after 6.5 hours; Pulled pork.

There ya go! I looks awesome! Now you know just to keep on keepin' on... :thumb:

Looks Good. :thumb: