Gas Smoker - Trouble Getting Good Smoke - Any Suggestions?

Warpig · Joined: 26 Apr 2008 Posts: 13

I have a Great Outdoors upright gas smoker. The problem I have is getting the wood chips in the cast iron box to smoke. Sometime it will smoke great, other times it won't smoke at all. What temperature does wood smoke at? Are my temps too low, too high? Any suggestions would help.

merlin · Joined: 12 Jun 2008 Posts: 9 Location: Warren Mi

I'm using a Kenmore Vertical gas smoker and use a combination of wet and dry wood chips in the chip box.
Mine seems to smoke best above 250, if it starts to cool off 235-240 range it won't smoke that well.

stevo · Posted: Jun 18 2008 Post subject:

I used to use the fine wood chips. Almost like a saw dust. Smoked well but only in bursts. Found that I needed to replace them too often. I just started using wood chunks. I put a couple in the cast tray dry. I bought a couple bags from Walmart. They work great. Less smoke for a longer time.

Nate_bone · BBQ Fan Joined: 15 Dec 2007 Posts: 103

Are you soaking the chips in anything beforehand? In my experience that hinders smoke production (but then, others swear by it). Other than that, the only thing I can think of is that something is deflecting the heat from the burner too much so that it can't properly heat the chips in the smoke tray.

Warpig · Joined: 26 Apr 2008 Posts: 13

Thanks for the tips. I've decided to modify the smoker with a char griller SFB. Now I don't have to worry about not getting smoke and I can use the gas to regulate temps along with finishing when the coals/wood runs low.

Bobby Cuen · Joined: 15 Aug 2008 Posts: 3 Location: Marietta, Ga

I all but gave up on my Great Outdoors for the same reason no smoke at temperature lower than 250 degrees.

Today I had an idea - what would happen if I left the cover off the wood box. I had to run the gas on high to get the wood started but once the wood started smoking it never went out. I turned the gas down as low as it would go and I had all the smoke I wanted at 215 degrees. The good point is now I can crank up the gas a little and control the heat.

One thing I might add is that I did not have the water pan installed in the smoker for this test. My next cook will be a Boston Butt back on the Great Outdoors.
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B B Cuen,
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Man didn't get to the top of the food chain eating vegetables
Barbecue Galore's Bar-B-Chef
Great Outdoors - Smoky Mountain Series gas model