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White smoke!!!

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So I fired up my new to me Lang 48 today just to play with it. I wasn’t going to put any meat in as I was just going to try and figure out how to manage temps. I started out with a few handfuls of lump and 4 sticks. Stack was open, smoker door was open, dampers we’re open and fire box door was open. After 30 minutes the fire was going good and hot I closed both doors. At the 45 minute mark I added one more stick. The smoke had cleared to a nice blue smoke at about 250 degrees but after adding the stick it was bellowing white smoke again. I opened the fire box about an inch and that cleared up the white smoke after about 10minutes. The temp rose to about 300 at about 1.5 hours in. I close the box door and let it go. At about 2 hours it was at 325 and I was going to close the dampers, stack and box some to try to maintain 275 -300. I added another stick and once again it started billowing white nasty smoke. The only way to clear it was to open the door to the fire box. This wood is dry. It’s been cut for about 2 years and it’s been covered to keep the rain off of it. Why would it start smoking real bad white smoke every time I add a split? This stick burner thing is new to me so any help would be appreciated. I understand temp control as I have used a big green egg before but never a stick burner.

Thanks in advance for your help.
 
I've done exactly the same thing. I'm not sure this'll help, but I typically heat up my splits / wood before I add them.

I've never been able to get the white smoke to not happen, but the faster the new split catches and I get flames, the faster I get back to thin blue.

Airflow, and pre-heated wood are suggestions I'll put on the table.

Hope that provides some options / thoughts to clear up the issue.

Kind regards from Out West,
Shadow / Marc
 
Leave the FB door open when you add a stick for 2-3 minutes.

Edit: a little white smoke is ok. If I'm not getting enough smoke I'll add a green one to get more smoke flavor.


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I placed my split on the fire box prior to adding them. They were good and hot!! One started smoking.
 
pjtexas1 said:
Leave the FB door open when you add a stick for 2-3 minutes


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Click to expand...


I left it cracked for about 10 minutes and every time I shut it here comes the white smoke.

This was a choke the kids while playing nearby kinda smoke.
 
Av8er said:
I placed my split on the fire box prior to adding them. They were good and hot!! One started smoking.
Click to expand...

*chuckle* - I've also had great variation in wood.

It's always a new adventure with every cook.

Edit: - Just saw your comment about shutting the door - most times I have to do this slowly. Can't shut the door, etc. Small, baby steps. - 1 change, then wait to see the effects... then go from there. Rinse, and repeat.
 
Av8er said:
I left it cracked for about 10 minutes and every time I shut it here comes the white smoke.
Click to expand...
Either need more airflow or airflow is being obstructed. Was the wood seasoned covered?

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Typically you will get some extra smoke when you add splits not a ton. The thing is to limit the time and getting back to TBS quickly. The short time that you have the white smoke is not going ti ruin your cook. Keep your splits warm and make sure you have extra airflow for a couple on min.
 
Apologies for the multiple posts in succession...

This topic helps me understand the "cook where your cooker settles-in / likes" discussion.

I've had times when I could control my offset down to 5-10F... other times when she controls me, and holds what she wants (310-325F).
 
If your temp was stable for 1.5 hours maybe the sticks are too big. Try splitting in half.

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I heat my sticks up on top the fire box AND put the next stick in the firebox right at the front behind the door. I generally leave the door open about 2-3 inches (never close mine all the way) and by leaving the next stick in the firebox, but in front of the fire, when it is ready to throw on the fire it just ignites. Sometimes it lights prematurely but we all have had that happen.....
 
pjtexas1 said:
If your temp was stable for 1.5 hours maybe the sticks are too big. Try splitting in half.

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Click to expand...

This was the first thing that came to my mind when I read the opening post.On a smaller smoker you will have a smaller coal bed. Small coal bed plus big split = white smoke. I might be wrong though.
 
As a general rule, bad smoke is the result of the fire not getting enough air for complete combustion. Whenever you are getting bad smoke, I would open the firebox door so that the fire can get more oxygen. I leave mine open most of the time.
 
Av8er said:
What size splits should I be running?
Click to expand...
That's the issue. Only testing will tell you unless someone has this same cooker and they can tell you. Most will say thick as a soda can and 12-16". That's what my Shirley likes.

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My 36 likes smaller splits. I take the normal firewood cut and split it in half. I also prewarm. Also. You should be able to run 275-325 with all the vents and dampers open. Stack wide open too, with the door shut. If it's too hot add less wood. I start with a small chimney of kbb and add 2-3 splits.

I also crack the cook chamber and firebox door for the first 20 min or so.

Once I get it running good it takes two small splits every 40 min or so.
 
Av8er said:
I’m gonna give it another go tomorrow and try smaller splits. Pretty sure that’s the problem. I will let y’all know how it goes.
Click to expand...


I have a 42" and run it on half splits. If I need a whole split in it, I put two half splits in it vs 1 whole. Seems to ignite easier and burn cleaner.
Also pre heating helps a lot. Put them on top of the firebox or in the cook chamber. Leave all dampers open and control temps with fire size, not with the dampers. When you add a split leave the door open for a minute or two till it gets going.
 
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