Too much smoke (Not anymore)

GreenSmoker · Posted: Sep 29 2011 Post subject:

Arlo, are your intakes, the name slide and the round one, above or below the fire grate? This may not be the issue but, if the air isn't under the fire it will burn poorly. A good clean fire prefers a draft from underneath and will burn hotter and cleaner.

I couldn't tell from the pics where they are. It may be that simple an issue. Good luck.
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Liar #92 or is that my age or my IQ or my shoe size or the sum total for all of them?

ckone · Posted: Sep 29 2011 Post subject:

Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

Good point the slide drafts in fact are above and the spin draft is at the same level or slightly lower. I did put a hole to use mu Digi Q Pit Regulator. It has a 25 cfm fan that should help with the flow.

Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

Man you guys are really wise when it comes to this stuff.

polishdon · Posted: Sep 30 2011 Post subject:

Don't think you answered this yet, are you using seasoned hard wood??
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Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

Yes the wood has been in a covered shed for at least 6 months
Oak and Hickory

Alien BBQ · Posted: Oct 01 2011 Post subject:

I think I am seeing the problem. What is the relationship of the intake opening (the one with you name is worthless so close it) and your fire grate? It looks to be too high. If this is the case we need to lower the intake. One question before we go further; do you compete with this pit or do you just want good BBQ? If you just want good BBQ then you can fix it for about $50 with an electric fireplace blower.
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Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

Solved the smoke problem. You are all gonna laugh at the Rookie but who knew when you buillt a fire you should put 10 or 12 logs on the fire. I built a fire tonight with some small kindling and one log and that baby jumped up to 250-275 and was putting out the prettiest light blue smoke you ever saw. I cracked the door to get a better draft and took yall's advise and built a smaller hot fire. The next step I will do is add a couple more drafts below the fire grate and she should be ready.

Now the next issue. If the pit gets to hot then I need to........
Let me guess use less fuel (wood) Correct

k.a.m. · Posted: Oct 01 2011 Post subject:

Arlo, I am glad you getting on the right track. Very Happy

Once you get your intake problem lined out you will be able to control your temps with the intake. The recommended intake on a cooker is for balls to the wall if you have this much intake then you have room to fine tune your temps. I suggested a small hot fire and cracking the firebox door to see if one of your problems was intake. You will not be able to fine tune with the door so adding more intake preferably below your fire grate will allow you to control your small hot fire. I hope this helps. Smile

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jhnarial · BBQ Fan Joined: 31 Jan 2010 Posts: 118

[quote="Alien BBQ"]Numb lips is an indicator of cyanide (which all wood has). It is not too much smoke... It is improper smoke. Try using less wood and a hotter fire (check out the photos below) Smoker on the left= improper smoking, smoker on the right is alright.

This is what is meant by a small hot fire....

[/quote

great example.

Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

So tell me if this is true. When I get the fire right and the smoke right then pull back on the intake?

SoEzzy · Posted: Oct 01 2011 Post subject:

When you have the fire right and the smoke right, quit messing with it until it goes wrong... then mess with it till it's right again!
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Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

What I meant was if the fire is right and the smoke is right what
if the pit gets too hot

SoEzzy · Posted: Oct 02 2011 Post subject:

If the fire is right and the smoke is right then the heat wont be wrong, if the heat is wrong then the fire is too much or not enough and therefore the fire is wrong.

That said if you try and get too high or too low a pit temperature, you may be working against the characteristics of the pit.

You need to find the sweet spot for the pit, and try and work round that, don't waste your time and efforts trying to get it away from the sweet spot.
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ckone · Posted: Oct 02 2011 Post subject:

The simple answer to your question;

to hot - give it less air/ fuel
to cold- give it more air/ fuel

The sweet spot that soezzy mentioned does vary. My trailer pit will coast at 250 with wood split just right and added in the proper amount in the appropriate time. It took trial and error to find the right rhythm. Just keep messing with it and you will get it.
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Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

Man I got her Smokin right now and it is a beautiful thing

k.a.m. · Posted: Oct 02 2011 Post subject:

GreenSmoker · Posted: Oct 02 2011 Post subject:

And seeing pics thanks.
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GreenSmoker / Steve C.
Little Johnny says "I like the way you're thinkin'."

Homemade Offset 30 x 30
UDS
Rocket Stove
Liar #92 or is that my age or my IQ or my shoe size or the sum total for all of them?

BCFishMan · Joined: 04 Mar 2010 Posts: 5

That last picture looks like something out of a BBQ horror movie.

I'ma have nightmares now.

Smile

Arlo · Newbie Joined: 24 Sep 2011 Posts: 33

The smoke is Right Now!!!!!

7 hours later and what a beautiful smoke ring.

P.S. My lips didn't go numb this time. It was and is delicious. Thanks You guys I thought I had wasted my money on that thing but you guys bailed me out!!

Arlo