RogueWave
Got Wood.
- Joined
- Jan 7, 2014
- Location
- Southern...
Hi folks,
Newb, here. Really like your forums. Seems like a lotta’ good folks. I made sure to post an intro in the Cattle Call.
Now to my question with photos below...
Unit is a Smoke Hollow #3 Gasser. It's 16"W x 14"D OD. (Gotta' separate the point from the flat before loading 'em in. But it works.)
I’m having trouble keeping the TWS at bay. I’m using roughly 2” cubic chunks, pecan, apple & cherry, so far. (My girls are a bit smoke sensitive, so I’m not buying hickory just yet. I want their Q experiences to begin on as positive note as possible.) I’ve spaced them apart and packed them together. I’ve tried the 2 lower vents open and closed and pre-heated the chunks. Results are pretty much the same. Mostly TWS with a little TBS at the beginning and end. And I believe my product may be suffering a bit.
First off, I’m wondering if Smoke Hollow hasn’t changed their design or something. I haven’t found any photos of their burners and chip pans as of yet. My burner is of the grill-type, i.e. a straight, stainless tube. There’s a steel tent over the burner with a rectangular hole in the middle that the cheap, little sheet metal chip pan sits over (see photos.) Seems like the pan runs hot, even when the smoker is as low as 190F (via digital thermometer.)
I also noticed something interesting this last smoke session. My wood had stopped smoking. So I pulled the pan, dumped the mostly-black coals (hmmm) in my steel bucket, reloaded and closed ‘er up.
Well… after a bit… I noticed a good amount of smoke coming from the bucket. I pulled the individual coals out and placed ‘em on my concrete patio and they all really began to smoke.
So I put them back in the pan with the new, pre-heated chunks, closed the door and they quit smoking. Hmmm.
***EDIT***
I have also tried foiling the chunks and poking a few small holes. Didn't seem to help much if at all.
My bro has the same smoker. He uses soaked chips with good results. I know the general consensus calls that a “no-no,” but my research shows that an exception may be in order for gassers like this. The instructions from Smoke Hollow says to soak.
Ambient temp for most of the last Q was around 35F and it was a bit foggy.
I’m planning a couple of experiments before I throw meat on the racks again.
1. Soaking chips and chunks
2. Purchasing a beater cast iron pan for the wood (short enough to fit under the sand pan
My exhaustive search on the subject has given me some thoughts, but I’d sure like to hear yours.
Thanks!
RogueWave
The Smoke Hollow #3 Gasser
Chip Tray and Sand Pan Zone (rack complete with brisket leftovers for your viewing pleasure)
Burner
"Super Beefy" Chip Pan
"Super Beefy" Chip Pan (2nd angle)
Newb, here. Really like your forums. Seems like a lotta’ good folks. I made sure to post an intro in the Cattle Call.
Now to my question with photos below...
Unit is a Smoke Hollow #3 Gasser. It's 16"W x 14"D OD. (Gotta' separate the point from the flat before loading 'em in. But it works.)
I’m having trouble keeping the TWS at bay. I’m using roughly 2” cubic chunks, pecan, apple & cherry, so far. (My girls are a bit smoke sensitive, so I’m not buying hickory just yet. I want their Q experiences to begin on as positive note as possible.) I’ve spaced them apart and packed them together. I’ve tried the 2 lower vents open and closed and pre-heated the chunks. Results are pretty much the same. Mostly TWS with a little TBS at the beginning and end. And I believe my product may be suffering a bit.
First off, I’m wondering if Smoke Hollow hasn’t changed their design or something. I haven’t found any photos of their burners and chip pans as of yet. My burner is of the grill-type, i.e. a straight, stainless tube. There’s a steel tent over the burner with a rectangular hole in the middle that the cheap, little sheet metal chip pan sits over (see photos.) Seems like the pan runs hot, even when the smoker is as low as 190F (via digital thermometer.)
I also noticed something interesting this last smoke session. My wood had stopped smoking. So I pulled the pan, dumped the mostly-black coals (hmmm) in my steel bucket, reloaded and closed ‘er up.
Well… after a bit… I noticed a good amount of smoke coming from the bucket. I pulled the individual coals out and placed ‘em on my concrete patio and they all really began to smoke.
So I put them back in the pan with the new, pre-heated chunks, closed the door and they quit smoking. Hmmm.
***EDIT***
I have also tried foiling the chunks and poking a few small holes. Didn't seem to help much if at all.
My bro has the same smoker. He uses soaked chips with good results. I know the general consensus calls that a “no-no,” but my research shows that an exception may be in order for gassers like this. The instructions from Smoke Hollow says to soak.
Ambient temp for most of the last Q was around 35F and it was a bit foggy.
I’m planning a couple of experiments before I throw meat on the racks again.
1. Soaking chips and chunks
2. Purchasing a beater cast iron pan for the wood (short enough to fit under the sand pan
My exhaustive search on the subject has given me some thoughts, but I’d sure like to hear yours.
Thanks!
RogueWave
The Smoke Hollow #3 Gasser
Chip Tray and Sand Pan Zone (rack complete with brisket leftovers for your viewing pleasure)
Burner
"Super Beefy" Chip Pan
"Super Beefy" Chip Pan (2nd angle)
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