No Smoke???

danb 2Member

I read about salmon being smoked at 180-200 degrees however if I set my SMO25 at anything under 225 I get no smoke. The temp is just too low to keep the wood going. Any suggestions on how to maintain a good amount of smoke at lower temps? Only thing I could come up with is cut the wood chunks into small pieces to give more surface area to burn.

Cheers,

Dan

9/1/127:19 AM

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waynebMember

Make sure the wood tray it making good contact with the heating element. The wood box should be making good contact with the heating element.

Wayne B

9/1/127:26 AM

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pagsMember

For lower smokes, you could also try pellets in a foil pouch.

9/1/129:11 AM

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danb 2Member

Thanks for the replies. Was just thinking what about jacking up the temp to 250 for a hour prior to putting in the salmon to really get it going. I could then drop the temp to 190 and put the salmon in.

9/1/1211:25 AM

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idahomikeMember

Dan: what smoker are you using? If you are using the Cookshack SM25 or SM45 they are programed to go to a high temp for the first 20 minutes they are on to get the smoke going. they will also go into this pre-set temp/time if the smoker is turned off and then restarted.

9/2/1212:05 PM

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Former Member

Hello Guys i think that smoking is a bad habit and its make your life half.And its biggest enemy of your health!

11/30/1212:16 PM

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Former Member

I have no problem getting smoke- tends to start right at about 130-135 degrees. I agree with WayneB. I moved my heating element up just a tad and had much better smoke results.

11/30/122:45 PM

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Former Member

quote:
Originally posted by Alarice5:
Hello Guys i think that smoking is a bad habit and its make your life half.And its biggest enemy of your health!

Although getting a whole pork butt rolled up properly in a Zig Zag is at times difficult, at best- as a medical professional, I think I'll take my risks with smoking.

11/30/122:48 PM

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