Help! Smoker not “smoking”

[Get’n Smokey]

No matter how hard I try… my smokers will not produce any “smoke”

What to do breathern?

How do I get them “coals to roll”

See pic below…. Somehow I only get clean smoke that’s more of a flavor accent to my meat…. then the ol’ let’r roll taste

:help::razz:

 

[Get’n Smokey]

My wood is going but no smoke from the stack….

What to do y’all??

 

[Inthewoods]

Some say that's the holy grail of offset cooking.
Some say it isn't.
Some times I've got no smoke and some times I've got periods of white smoke.
Some say that some times I post just ta tell some...in a round about fashion...that I'm no help. This is one of those some times.
Good luck.

-D

 

[LYU370]

What to do? Nothing! You want the clean thin blue smoke.

If you want some nasty white smoke, choke the fire.

 

[cueball21]

What kind of wood? Looks like a lot of flames to me, peekin' thru the cracks.


Show us the whole fire and tell us what you're burnin.


Also looks like your damper is wide open. I'd shut that down . . . a lot. I generally only have mine open about an inch, rarely more. Your fire's gotta smolder a bit to make smoke but not so much as to make thick smoke.


What temp is your chamber at?

 

[Get’n Smokey]

Only use Texas local wood

Mesquite, pecan and post oak

No matter what I use it’s always no smoke… maybe it’s cuz my rigs are all reverse flows

Or maybe I was pull’n y’all leg a bit…. It’s the wood pile y’all :laugh:

 

[Get’n Smokey]

Honestly I try to just use my wood to accent or add another flavor to my meat.

My new neighbors from California are bout to go from tofu to ribs..

I’m bout to turn them around :biggrin1:

Swear my smokers don’t “smoke”

 

[Itsdone]

The best smoke is the smoke you don't see.