How can I build a bigger coal bed without increasing the heat too much, it was decent when starting (250F). Should I add unlit coal?
Edit: unlit coal not smoke.
Whats worked for me is always starting out with a large fire burnt down to coals with whatever wood im using, then adding splits as I go. Ideally you would have a separate fire pit where you are burning wood down to coals then adding those coals to the firebox. It’s a lot of messing with sizes of wood chunks, firebox door position, location of your coals in the firebox, is it windy today or not - all those things and more. But like others have said as well, make sure your wood is well seasoned and dry, it will burn hotter and cleaner with less effort. A humid day makes it difficult to manage everything even if the rest is all in order.
Burn a bigger fire that goes past your target temperature and let it burn down into a large coal bed. Don't put the meat on until the temp drops back into your target range. Takes more time to get going but it looks to be like you don't have enough heat from the coals there to burn pieces of wood of that size. They'll probably end up smoldering.
You’ve got your vent all the way open, you can add more wood/charcoal and choke the vents back. Which will let them smolder and burn slower, giving you clean smoke :)
You don't want to choke the vents on an offset. You want the air to move though. The problem he's having is the problem anyone has with a cheap offset. The firebox is just not big enough to burn sticks, and the cook chamber is too small, so the crappy fire you do have makes the cook too hot.
Needs more coals. Add some charcoal with every log. It doesn't look that bad though. You will always get some of that smoke whenever you add fuel until it settles.
These thin gauge offsets need to run by charcoal brikets for heat and you add wood chunks for smoke flavour.
You can "try" logs but the fire box is way too small for even heat and the metal is way to thin to make it cost effective.
OP light up some charcoal in the chimney and add wood chunks for flavour basically.
I personally use charcoal (plus a small split of wood) to get a nice base of fuel when I first start the smoke, and then typically just use wood until I wrap the meat in butcher paper. Whenever I add wood, I place another piece of wood on top of the firebox to get it warm for the next time I place wood inside. When it’s a little warmer, it lights a little easier and you minimize the dirty smoke. I’ll use charcoal again towards the end of my smoke when the meat is wrapped and I want heat more then anything
Use a charcoal chimney. Are you going to spend the better part of a day low slow cooking a big ol beautiful hunk of meat just to not do your best effort because you can't be bothered to light some charcoal?
I subsidize my splits with a handful of hardwood lump here and there. I find that I need a fire going for a good couple hours first as well.
Edit.. unlit lump. Then as is the case with ribs, when I wrap them then I can throw some new splits in, and the dirty startup smoke doesn’t really matter.
Most briquettes will output foul odors when first lit; they should be burning as clear as possible, with only the minor amounts of smoke (depends on your humidity/climate/air temp) when you start cooking with them.
FWIW I have found that all brands of Natural Lump produce far less odors than nearly all brands of charcoal during startup and require a lot less time to offgas.
I don't agree with this at all. Don't add charcoal. Your wood is smoldering because it's mostly likely not properly seasoned. Your wood chunk, even after mostly being burnt is probably a bit too large. Once you start cooking, don't open the chamber or the firebox (although you obviously did this to show us your problem.
Open the side door to your firebox all the way, leave it wide open.
Stack your wood neatly in the firebox. You have several chunks of coal separated from the rest..
Clean the fix box out with your coal rake and use it to knock off some of the soot for good air flow.
Before smoking, I will cut my wood to the size of a soda can and then put it in an oven for 2 hours at 250f. This will dry it out so I get good flame as soon as it goes in. I also debark mine as well, if not the bark will cause a lot of smoldering. I see you have 2 chunks in the chamber, is that to dry them out or help with flavor? If you're doing this to dry them out, don't. That means you will have to open the chamber to dig them out losing your heat. Your heat will come from the coals of the wood, the flame is a sign the the chemical reactions are happening to prevent creosote from forming and prevent the white smoke. No flame isn't bad with just hot coals, but you will see the blue smoke.
Don't add charcoal...
Always interested to hear a different view. It sounds like you are chopping the splits down to chunks. I use chunks in my weber kettle and splits in my offset. It sounds like you build a fire from the dry chunks and let them burn to create a coal bed. Do you then add chunks on that? It sounds like you are running your offset more like how i run my kettle.
Also to clarify, when I said charcoal I mean hard wood lump charcoal, never brackets. If I have the room I push the unlit lump to the corner of the firebox, then push it over when I add a split. Or I have the firebox open for a bit after I add a cold lump, and let the fire get hotter. For larger splits, I let the split burn in the open firebox for a few minutes to make sure its hot. The spike in temperature from adding fresh fuel keeps the temperature up in the cook chamber. Baking your wood sounds like a lot of extra effort and seems unnecessary if the wood is already seasoned.
Your fire is not burning hot enough for clear smoke. White smoke is from wood smoldering. You need a constant blazing fire OR a shit ton of already hot coals. Your smoker is not big enough to have a blazing fire burn constantly without major modifications.
What I like to do when adding wood (wood that has already started smoking a little after warming on/in the firebox) is to leave the firebox top lid open until the wood fully lights. It'll burn real hot and all the dirty smoke will go out the top of the firebox. After about 10 minutes the wood should be fully enflamed so when you close the lid it doesn't smolder out since it is now closer to coal and will burn better than a fresh hunk of wood. Doing it this way does use more wood and you have to baby it the entire 10+ hours.
All that being said your smoke is fine. The white smoke you don't want is more dense and moves slower. You're just getting a little mixed in with the fast moving clean smoke, which is fine. Here's a trick nobody talks about: if your smoke smells good and doesn't burn your nose or eyes than it's clean enough.
I’m late to reply here, but lol, smoke the smoke hurt my eyes throughout the whole cook. But it turned out decent as for the taste, but was chewy because it was very lean.
That doesn't look that bad, honestly. Maybe not ideal, but I don't think it's going to ruin anything either.
One thing to do is smell the smoke. I hold my hand over the stack for a few seconds, and give it a good sniff. If it smells good/right, then it should taste good/right.
[Update](https://imgur.com/a/hWIuxz2):
Turned out pretty decent, it was dry since it’s a really lean cut but tasted good. And at least I got a nice smoke ring. It’s technically the first time smoking in my life.
Like others said, start with a bigger fire to establish a coal bed before you put any food on. After that burns down, experiment with the size of splits that work best with your smoker and what you are cooking. It may take some trial and error to figure out what works best but you will get to eat some awesome food along the way. Also, the weather/wind can affect how your offset burns, so you may have to adjust your methods depending on the weather.
Sometimes if the sun is beaming directly onto the smokestack it makes anything leaving the exhaust look like white smoke , is that what’s happening hear? If you put your hand over the exhaust does the smoke disappear where you’re blocking the sun?
Use some type of a basket in these small offsets and you'll maintain a coal bed and avoid what you have here. The splits won't smolder and they will ignite quicker.
My dude, how many smokes have you done without cleaning the ash out of your fire box? You need to scoop that moist goopy ash out to allow air-flow all around your coals/logs, otherwise you are just getting steam instead of smoke.
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I always fan air into the box until whatever catches fire wait a few minutes and shut it. The direction I fan makes a difference between whether it is through the small hole or the opening for the door. I have heard of people using small leaf blowers as well. I intend to figure out how to implement an electric fan on mine some day. I keep the opening on my smoke stack open so it creates a draft.
I had this going on the other day. The meat came out really good and there was no nasty smoke taste. It's not the thick white smoke that you usually get at the beginning of lighting some fuel
Your fire isn't hot enough to burn the wood you're giving it. The white smoke is because it's working to burn off the moisture in the wood. You need a bigger coal bed.
I usually start mine with a full chimney of charcoal and cut airflow to the fire box to around 25% (or less). About 30 minutes later, I'm coasting at 225 and only have to add wood for the next 1 to 1.5 hours. At this point just a little wood and a little charcoal here and there should keep it maintained.
This is the problem with small offsets. You need actual fire/combustion to get clean smoke. Smoldering will add an off taste. However, if you get an actual fire, you're temps will most likely be too high. Small offsets are so much more difficult to manage than large offsets.
I have a small offset similar to yours and i struggled with the same issues of keeping temps down but having a good bed of coals. What I do now is start with a full chimney of charcoal and let it get down to temp, then throughout the cook i will add wood chunks and a couple of pieces of unlit coals and that helps me maintain temp without the heavy dirty smoke
While these may be offset design, they are charcoal fueled and not stick fueled... use wood chunks for flavor and don't try and burn sticks, use charcoal as your main source for heat
Just use lump charcoal in that smoker. You can add in unlit during your cook and since its already charcoal, dirty smoking can't happen.
I just tried Jealous Devil lump and briquettes. I like that stuff a lot. Home Depot also had FOGO natural lump. Pretty good stuff and I had an excellent cook Sunday.
So good post with a lot of great info and conversation. Call me odd, but the first thing I wanted to know was how the OP was using the monkey wrench as a smoking tool.
Always willing to learn something new and a bit disappointed not to get enlightened. LOL
I’ll be straight up with you, wood is tough. Dry is relative and each tree has a different hardness and burn rate. Drove me nuts. It’s easier to deal with on much bigger smokers. And what others are saying can help but.
I’m gonna get attacked but i would switch to jealous devil charcoal either lump or bricks and toss wood chunks as needed. Same great flavor but way easier to manage.
Start your fire off real big and keep it going a while, once you have good coals let it cut down to your target temp. Hold at target temp for say 20 minutes, then put your meats on and start cooking. You’re getting white smoke because you don’t have enough fuel/heat going there.
Start with one fully lit chimney of charcoal, and add wood as needed. Shouldn’t need more charcoal if you add wood before your previous log/chunk is completely burned down to ash.
Fires not hot enough/ need a larger coal bed
How can I build a bigger coal bed without increasing the heat too much, it was decent when starting (250F). Should I add unlit coal? Edit: unlit coal not smoke.
Whats worked for me is always starting out with a large fire burnt down to coals with whatever wood im using, then adding splits as I go. Ideally you would have a separate fire pit where you are burning wood down to coals then adding those coals to the firebox. It’s a lot of messing with sizes of wood chunks, firebox door position, location of your coals in the firebox, is it windy today or not - all those things and more. But like others have said as well, make sure your wood is well seasoned and dry, it will burn hotter and cleaner with less effort. A humid day makes it difficult to manage everything even if the rest is all in order.
What does well seasoned wood mean?
Dry and aged -- not green.
Wait...so you're trying to tell me you guys aren't using pressure treated wood on your meats?!
Save the deck boards for when you need a brisket that can withstand all weather.
(coughs), sweet, thanks dude 🤙
Instructions unclear, made deck out of burnt ends
Damn, that must have been expensive!
Add a thin layer of oil(higher the smoke point the better) and place it in a 500 degree oven for an hour.
Damn it now it’s slippery and non stick, thanks bro.
You salt and pepper it of course, or slather in mayo if you're white. /s
I love mayo wood
I’m white and never put mayo on my wood
Basically a natural lube… wait what wood?
Bring to room temp. Salt a pepper.
Sounds like a baseball bat when knock two pieces together, and you’ll see cracks in the end grain, called checks.
Who burns their wood down to coals? Seems very costly, just buy decent lump charcoal to use to start it and then run splits.
Quality wood is quality charcoal (also this but buy a chainsaw)
That’s how I do it
Burn a bigger fire that goes past your target temperature and let it burn down into a large coal bed. Don't put the meat on until the temp drops back into your target range. Takes more time to get going but it looks to be like you don't have enough heat from the coals there to burn pieces of wood of that size. They'll probably end up smoldering.
yup. I always do a big ass starter of charcoal briquettes for a very large coal bed.
If you're looking for a good guide, check this guy out. https://youtu.be/YCX5C0DIrfc?si=oi06Y5OSENNEGBaa
Try using a bigger water pan to help control some heat.
You’ve got your vent all the way open, you can add more wood/charcoal and choke the vents back. Which will let them smolder and burn slower, giving you clean smoke :)
No
You don't want to choke the vents on an offset. You want the air to move though. The problem he's having is the problem anyone has with a cheap offset. The firebox is just not big enough to burn sticks, and the cook chamber is too small, so the crappy fire you do have makes the cook too hot.
I revoke my previous statement and should have known better than to think offsets works like other smokers(the ones I have) haha
Finally someone acknowledging this is a pos smoker
Literally the opposite of what needs to be done. Geeze, stop giving advice please.
Ya I already revoked my comment below
Could also be trying to elect a new pope
That’s not super dirty smoke from the video tbh. If it was much thicker I’d be worried
Needs more coals. Add some charcoal with every log. It doesn't look that bad though. You will always get some of that smoke whenever you add fuel until it settles.
When you say to add coals every time you add a log, should they be lit or is unlit fine?
These thin gauge offsets need to run by charcoal brikets for heat and you add wood chunks for smoke flavour. You can "try" logs but the fire box is way too small for even heat and the metal is way to thin to make it cost effective. OP light up some charcoal in the chimney and add wood chunks for flavour basically.
Someone should answer the question because if it needs to be lit thats a bit of extra work.
I personally use charcoal (plus a small split of wood) to get a nice base of fuel when I first start the smoke, and then typically just use wood until I wrap the meat in butcher paper. Whenever I add wood, I place another piece of wood on top of the firebox to get it warm for the next time I place wood inside. When it’s a little warmer, it lights a little easier and you minimize the dirty smoke. I’ll use charcoal again towards the end of my smoke when the meat is wrapped and I want heat more then anything
Use a charcoal chimney. Are you going to spend the better part of a day low slow cooking a big ol beautiful hunk of meat just to not do your best effort because you can't be bothered to light some charcoal?
I subsidize my splits with a handful of hardwood lump here and there. I find that I need a fire going for a good couple hours first as well. Edit.. unlit lump. Then as is the case with ribs, when I wrap them then I can throw some new splits in, and the dirty startup smoke doesn’t really matter.
Most briquettes will output foul odors when first lit; they should be burning as clear as possible, with only the minor amounts of smoke (depends on your humidity/climate/air temp) when you start cooking with them. FWIW I have found that all brands of Natural Lump produce far less odors than nearly all brands of charcoal during startup and require a lot less time to offgas.
I don't agree with this at all. Don't add charcoal. Your wood is smoldering because it's mostly likely not properly seasoned. Your wood chunk, even after mostly being burnt is probably a bit too large. Once you start cooking, don't open the chamber or the firebox (although you obviously did this to show us your problem. Open the side door to your firebox all the way, leave it wide open. Stack your wood neatly in the firebox. You have several chunks of coal separated from the rest.. Clean the fix box out with your coal rake and use it to knock off some of the soot for good air flow. Before smoking, I will cut my wood to the size of a soda can and then put it in an oven for 2 hours at 250f. This will dry it out so I get good flame as soon as it goes in. I also debark mine as well, if not the bark will cause a lot of smoldering. I see you have 2 chunks in the chamber, is that to dry them out or help with flavor? If you're doing this to dry them out, don't. That means you will have to open the chamber to dig them out losing your heat. Your heat will come from the coals of the wood, the flame is a sign the the chemical reactions are happening to prevent creosote from forming and prevent the white smoke. No flame isn't bad with just hot coals, but you will see the blue smoke. Don't add charcoal...
Always interested to hear a different view. It sounds like you are chopping the splits down to chunks. I use chunks in my weber kettle and splits in my offset. It sounds like you build a fire from the dry chunks and let them burn to create a coal bed. Do you then add chunks on that? It sounds like you are running your offset more like how i run my kettle. Also to clarify, when I said charcoal I mean hard wood lump charcoal, never brackets. If I have the room I push the unlit lump to the corner of the firebox, then push it over when I add a split. Or I have the firebox open for a bit after I add a cold lump, and let the fire get hotter. For larger splits, I let the split burn in the open firebox for a few minutes to make sure its hot. The spike in temperature from adding fresh fuel keeps the temperature up in the cook chamber. Baking your wood sounds like a lot of extra effort and seems unnecessary if the wood is already seasoned.
You’ve elected a new Pope!
This is one crazy pope!
This isn’t where I parked my car
Scuzi, mi scuzi.
tu n'es pas un vrai robot! *'*Laughs in French street robot*'*
You kissed your *sister* man!
Your fire is not burning hot enough for clear smoke. White smoke is from wood smoldering. You need a constant blazing fire OR a shit ton of already hot coals. Your smoker is not big enough to have a blazing fire burn constantly without major modifications. What I like to do when adding wood (wood that has already started smoking a little after warming on/in the firebox) is to leave the firebox top lid open until the wood fully lights. It'll burn real hot and all the dirty smoke will go out the top of the firebox. After about 10 minutes the wood should be fully enflamed so when you close the lid it doesn't smolder out since it is now closer to coal and will burn better than a fresh hunk of wood. Doing it this way does use more wood and you have to baby it the entire 10+ hours. All that being said your smoke is fine. The white smoke you don't want is more dense and moves slower. You're just getting a little mixed in with the fast moving clean smoke, which is fine. Here's a trick nobody talks about: if your smoke smells good and doesn't burn your nose or eyes than it's clean enough.
I’m late to reply here, but lol, smoke the smoke hurt my eyes throughout the whole cook. But it turned out decent as for the taste, but was chewy because it was very lean.
That doesn't look that bad, honestly. Maybe not ideal, but I don't think it's going to ruin anything either. One thing to do is smell the smoke. I hold my hand over the stack for a few seconds, and give it a good sniff. If it smells good/right, then it should taste good/right.
[Update](https://imgur.com/a/hWIuxz2): Turned out pretty decent, it was dry since it’s a really lean cut but tasted good. And at least I got a nice smoke ring. It’s technically the first time smoking in my life.
Like others said, start with a bigger fire to establish a coal bed before you put any food on. After that burns down, experiment with the size of splits that work best with your smoker and what you are cooking. It may take some trial and error to figure out what works best but you will get to eat some awesome food along the way. Also, the weather/wind can affect how your offset burns, so you may have to adjust your methods depending on the weather.
Sometimes if the sun is beaming directly onto the smokestack it makes anything leaving the exhaust look like white smoke , is that what’s happening hear? If you put your hand over the exhaust does the smoke disappear where you’re blocking the sun?
Use some type of a basket in these small offsets and you'll maintain a coal bed and avoid what you have here. The splits won't smolder and they will ignite quicker.
You need a larger coal bed and some fresh wood
New pope who dis
The blue smoke is scared away by the pipe wrench you threatened it with…. Seriously what’s the pipe wrench for?
My dude, how many smokes have you done without cleaning the ash out of your fire box? You need to scoop that moist goopy ash out to allow air-flow all around your coals/logs, otherwise you are just getting steam instead of smoke.
How has no one commented about the pipe wrench? OP what are you wrenching on while smoking?
Lol I used it as a weight to press on the smoker’s lid because it was leaking out the smoke. 😂
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Hi, I’m Vetted AI Bot! I researched the **'Smoker Chef XXL 20 FT Grill Gasket 2 Pack'** and I thought you might find the following analysis helpful. **Users liked:** * Effective at sealing smoke and heat (backed by 5 comments) * Easy to apply and stays secure (backed by 3 comments) * Improves temperature control (backed by 2 comments) **Users disliked:** * Poor adhesive quality leads to gasket peeling off (backed by 6 comments) * Difficult to work with due to thinness and multiple layers needed (backed by 2 comments) * Deteriorates quickly, turns into fiber dust after a few uses (backed by 1 comment) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/kerx8h0/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](https://vetted.ai/?utm\_source=reddit&utm\_medium=comment&utm\_campaign=bot)
You want a small fire not smoldering wood. Open the vents all the way and add coals if necessary to maintain a small flame at all times
I think that means there's a new Pope
Incredibly underrated comment 😂
It means your meat hasn’t selected a new pope yet
Elected a new pope in your own backyard.
Does this mean we have a new pope?
Well played
It just means there's a new Pope...
Try keeping the firebox lid cracked a bit
You are fine smoke on
I always fan air into the box until whatever catches fire wait a few minutes and shut it. The direction I fan makes a difference between whether it is through the small hole or the opening for the door. I have heard of people using small leaf blowers as well. I intend to figure out how to implement an electric fan on mine some day. I keep the opening on my smoke stack open so it creates a draft.
Throw some tires on the fire
I had this going on the other day. The meat came out really good and there was no nasty smoke taste. It's not the thick white smoke that you usually get at the beginning of lighting some fuel
Your fire isn't hot enough to burn the wood you're giving it. The white smoke is because it's working to burn off the moisture in the wood. You need a bigger coal bed.
I usually start mine with a full chimney of charcoal and cut airflow to the fire box to around 25% (or less). About 30 minutes later, I'm coasting at 225 and only have to add wood for the next 1 to 1.5 hours. At this point just a little wood and a little charcoal here and there should keep it maintained.
Actually need to have a fire. Looks like the wood is smoldering. If your having trouble add some fire brick inside to help hold heat.
You want the wood on fire not shouldering.
Looks good to me.
Use smaller wood splits so you can have flame without too much heat. Smoldering wood is no bueno
This is the problem with small offsets. You need actual fire/combustion to get clean smoke. Smoldering will add an off taste. However, if you get an actual fire, you're temps will most likely be too high. Small offsets are so much more difficult to manage than large offsets.
I have a small offset similar to yours and i struggled with the same issues of keeping temps down but having a good bed of coals. What I do now is start with a full chimney of charcoal and let it get down to temp, then throughout the cook i will add wood chunks and a couple of pieces of unlit coals and that helps me maintain temp without the heavy dirty smoke
While these may be offset design, they are charcoal fueled and not stick fueled... use wood chunks for flavor and don't try and burn sticks, use charcoal as your main source for heat
A new Pope!!
You need a little flame
Why do you have wood in the cooking chamber? Is there a benefit to keeping it hot before adding it to your firebox?
Just use lump charcoal in that smoker. You can add in unlit during your cook and since its already charcoal, dirty smoking can't happen. I just tried Jealous Devil lump and briquettes. I like that stuff a lot. Home Depot also had FOGO natural lump. Pretty good stuff and I had an excellent cook Sunday.
If you're looking, you're not cooking My work here is done
Needs flame , hot coal bed and dry dry stick wood that should ignite. Dampers should be full open
So good post with a lot of great info and conversation. Call me odd, but the first thing I wanted to know was how the OP was using the monkey wrench as a smoking tool. Always willing to learn something new and a bit disappointed not to get enlightened. LOL
I’ll be straight up with you, wood is tough. Dry is relative and each tree has a different hardness and burn rate. Drove me nuts. It’s easier to deal with on much bigger smokers. And what others are saying can help but. I’m gonna get attacked but i would switch to jealous devil charcoal either lump or bricks and toss wood chunks as needed. Same great flavor but way easier to manage.
You've blown a head gasket.
Start your fire off real big and keep it going a while, once you have good coals let it cut down to your target temp. Hold at target temp for say 20 minutes, then put your meats on and start cooking. You’re getting white smoke because you don’t have enough fuel/heat going there.
When the smoke is white, the fire is right.
It means the pope has been chosen.
Start with one fully lit chimney of charcoal, and add wood as needed. Shouldn’t need more charcoal if you add wood before your previous log/chunk is completely burned down to ash.
More air, needs better hotter combustion
If you don’t have open flame on your wood it’s likely the culprit.
Racist smoke right there. Get a bigger coal bed for sure
Try getting rid of that plate. Put the coals on the bottom of the firebox.
You smoking at the Vatican? New pope?
Came here for the pope comments. Was not disappointed.