Hey, Tom! Thanks for a great, instructive video. I recently used hickory chips in the Weber smoke box. After some time, I had some really nasty, sour smelling smoke pouring out. You briefly mentioned black smoke, but did I understand you correctly that this was caused by too strong heat?
Black smoke happens at early combustion or when something is burning too strong and uncontrollably. You want light colored smoke and it should not be too heavy. Blue smoke is the holy grail and an indication of a perfect balance of combustion for smoking meats.
@@PTFolderTrainingI think it’s the same principle with wood chunks, as long as the lid is closed there shouldn’t be enough oxygen for the chips to catch light. I put a chunk on my coals and wait for it to light, close the lid and it’s all good from there. Once I open the lid and introduce more oxygen, it lights back up again.
Hey Tom, In my smoke box there are no openings on the side only on the top, is it perhaps good to drill holes in it myself to promote air circulation inside the smoke box. Apparently I’ve been using these the wrong way for years. 😂 Thanks in advance for the tip, your videos are always very instructive Greetings😊
thank you for the kind words! If you're finding the air flow is lacking, I would consider slotting the sides or even buying a better box. Good luck, cheers!
With my style smoke box, I notice I have a lot of rolling smoke right away when it’s put on top of my high heat burner. Is there a right amount of smoke I should have through out my cook? I feel like there’s too much smoke.. should I move my smoke box or turn the direct heat down once it’s smoking. I have a Char-Broil 4 burner gas grill. Any suggestions on what to do about controlling the amount of smoke or just letting it do its thing. Also once the wood chips did catch fire over direct heat, I did move the box to indirect heat. Also once the chips are all burned up, should I change them out for fresh chips or continue to let them burn throughout the cook?
You should have a steady stream of thin blue smoke throughout. Sounds like your chips are burning too fast and hot. Get them lit and then move them to a cooler spot away from direct heat if you need to. Let the chips slowly burn out. Reference my video on smoking wood for more details. A Guide To Wood and Smoking: • The Art of BBQ Smoking: A Beginner's ...
First. I love my smoke box.
Hey, Tom! Thanks for a great, instructive video. I recently used hickory chips in the Weber smoke box. After some time, I had some really nasty, sour smelling smoke pouring out. You briefly mentioned black smoke, but did I understand you correctly that this was caused by too strong heat?
Black smoke happens at early combustion or when something is burning too strong and uncontrollably. You want light colored smoke and it should not be too heavy. Blue smoke is the holy grail and an indication of a perfect balance of combustion for smoking meats.
What do you think of soaking the woodchips prior? I find if I don't soak them, they always catch fire
In the video I mentioned I go into the details. It only delays the smoking processes.
@@tomwadek I saw that. How do I prevent it catching fire then?
@@PTFolderTrainingI think it’s the same principle with wood chunks, as long as the lid is closed there shouldn’t be enough oxygen for the chips to catch light. I put a chunk on my coals and wait for it to light, close the lid and it’s all good from there. Once I open the lid and introduce more oxygen, it lights back up again.
@@ShubaSalad I mean, it catches fire everytime when it's closed, only time it doesn't if when I soak them before
Hey Tom,
In my smoke box there are no openings on the side only on the top, is it perhaps good to drill holes in it myself to promote air circulation inside the smoke box.
Apparently I’ve been using these the wrong way for years. 😂
Thanks in advance for the tip, your videos are always very instructive
Greetings😊
thank you for the kind words! If you're finding the air flow is lacking, I would consider slotting the sides or even buying a better box. Good luck, cheers!
With my style smoke box, I notice I have a lot of rolling smoke right away when it’s put on top of my high heat burner. Is there a right amount of smoke I should have through out my cook? I feel like there’s too much smoke.. should I move my smoke box or turn the direct heat down once it’s smoking. I have a Char-Broil 4 burner gas grill. Any suggestions on what to do about controlling the amount of smoke or just letting it do its thing.
Also once the wood chips did catch fire over direct heat, I did move the box to indirect heat.
Also once the chips are all burned up, should I change them out for fresh chips or continue to let them burn throughout the cook?
You should have a steady stream of thin blue smoke throughout. Sounds like your chips are burning too fast and hot. Get them lit and then move them to a cooler spot away from direct heat if you need to. Let the chips slowly burn out. Reference my video on smoking wood for more details. A Guide To Wood and Smoking: • The Art of BBQ Smoking: A Beginner's ...