Sweet blue question

[Fatalis]

Well I have smoked before on my 2 grills and I know when Im getting sweet blue but its just not there for my big chief.

All Im getting in my big chief are the first 2 images, when the smoke is done or (invisible) I go to the smoke and smell but it just smells like a smoked shoe.

[Ron_L]

Sure sounds like you're using too much wood/chips.sawdust/whatever.

Good luck!

[Fatalis]

Originally Posted by Ron_L

Sure sounds like you're using too much wood/chips.sawdust/whatever.

Good luck!

I will try using a amount the size of a golf ball like you suggested next time.

Thanks for all your help guys, I appreciate it.

[thirdeye]

Originally Posted by Ron_L

The Big Chief is an electric smoker, isn't it? I'm not sure that it is possible to get sweet blue smoke from an electric. The heat is provided by the electric heating element and the smoke if from sawdust, chips or chunks that smolder, but don't burn cleanly. Sweet blue is from a wood fire that is burning cleanly. More than likely when you smoke is gone it is because the wood is gone.

BINGO.... Give this man a C-gar. The fact is, just like every other cooker, there are just a few tricks and tips to running a box smoker with a hot plate.

Originally Posted by Fatalis

But it takes 45 mins to get there and it doesn't even smell good. I go outside and try to smell it and it smells like a burnt shoe. What does your wood look like when you switch it out? Is it complete ash, black?

Here is what your smoke should look like from a Big Chief... you have to look close to see it.




Here is the deal.....first off, you don't load up the pan. And second, you don't switch out the ash, you just add a little more wood to the ash. Think of the pan as a little baby charcoal basket. Here is what your first pan should look like, and what is should look like when it's ready to add a little more wood.







Now, moving on to trout, or salmon or steelhead..... Man,.. I can dial you in on using a Big or Little Chief for trout.... and I'm not just blowing smoke. Here is some I did today.





Here are some more Big Chief fish pictures to whet your appetite..

[Ron_L]

Originally Posted by thirdeye

BINGO.... Give this man a C-gar.

I don't smoke (except for food ). Can I have an alternate prize?

[Fo Sizzle My Nizzle]

I've had problems telling if I had good smoke or not when getting my smoker started at night or in the early am. Not enough light to really tell. Like another said, just putting my hand over the exhaust is the best way for me to tell if I'm burning clean. If my hand smells like a campfire I wait. If it smells like smokey goodness I throw my meat on. Although if it smelled like a burnt shoe I'd be at a loss. Best of luck getting it tuned in!

[thirdeye]

Fatalis.... I forgot to give you some money shots...

[thirdeye]

Originally Posted by Ron_L

I don't smoke (except for food ). Can I have an alternate prize?

Pine cones??

Jackalope Milk??

Cold Beer??

Wyoming Whiskey?? Oops... its already sold out...

[Yellowhair42]

I have an electric box smoker and you need to use a very small amount of wood,like about the size of a nickel.Just put the chips on more frequently.

[Fatalis]

Thirdeye, you are the BOMB!!!

Thanks so much man, I can't wait to use my smoker again, Im going to use it asap, your pics look so gooooooooood!

Im glad to see that you have success with a big/little chief, was getting a little bummed but now I have seen the light and a glimpse at the possible future

[thirdeye]

Originally Posted by Fatalis

Thirdeye, you are the BOMB!!!

Thanks so much man, I can't wait to use my smoker again, Im going to use it asap, your pics look so gooooooooood!

Im glad to see that you have success with a big/little chief, was getting a little bummed but now I have seen the light and a glimpse at the possible future

You are welcome. The Chiefs are a good tool to have in your arsenal of cookers and as long as you don't exceed their capabilities you will do fine. I actually refer to them as 'flavor smokers' as they are tough to get to a high enough temp to finish off most of your barbecue meats or sausages, but they can give you some good flavor prior to finishing your meat on another cooker or wrapped in foil in the oven. That said,... I have some insulation modifications that let me use them in cooler temps. Today for example, was in the 20's and I got my Little Chief up to 175°, my cured salmon reached 150° internal in just under 4 hours. In the summer I can get the Chiefs into the 220°+ range.

[HankB]

I would not use hickory for trout. I would try cherry or perhaps alder.

[El Ropo]

No matter what type of wood or charcoal you are BBQ'ing with, the hand over the exhaust trick will always tell you how things are going. Smell that hand :)

[Ron_L]

Originally Posted by thirdeye

Pine cones??

Allergic to pine :(

Jackalope Milk??

Are you milking the Jackalope? :)

Cold Beer??

Now you're getting closer!

Wyoming Whiskey?? Oops... its already sold out...

Darn!

[columbia1]

I have been smoking on the chief's for 30 years, sometimes that awefull smell comes from would that is TOO dry, I normally soak my chips for 4-6 hours before using them, it will mellow out the smoke.