Want more smoke!!!

Horizontal smokers with a side firebox and tuning plates.
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bbqlife87
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Want more smoke!!!

Post by bbqlife87 » January 15th, 2017, 6:41 pm

Hi guys. Just finished building a Jambo clone traditional offset. Throat for stack is centered at grate level. We are want more smoke in our finished products. How can we achieve this. I've ran it several times with nice blue smoke and doesn't seem we are getting enough smoke.



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Re: Want more smoke!!!

Post by Tom_Heath » January 15th, 2017, 7:16 pm

Jambo pits work mainly off of stack control. Don't know how exact you built yours but if you used intakes on the firebox. Then try to give it just a touch more air down low and close the stack just a touch to hit your target temp.


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Re: Want more smoke!!!

Post by Big T » January 15th, 2017, 9:43 pm

:yth: Also how old is the wood that you're using ? I've used older wood before and it doesn't seem to leave much smoke flavor on the food.


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Re: Want more smoke!!!

Post by bbqlife87 » January 16th, 2017, 7:26 pm

Isn't wood. I have a huge selection from dry as a bone to green. Tried everything. Tried running the cooker at 225-250 and poured the smoke to some pork steaks for tbreeding hours before foiling. Still light on smoke. What does drawing exhaust from lower in cook chamber do?



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Re: Want more smoke!!!

Post by Tom_Heath » January 16th, 2017, 9:01 pm

If you lower the stack on a pit built truly like a jambo, you will cause a canundrum with the airflow. Not being a smart ass just saying.

A jambo has no air control on the firebox.

Does yours have an adjustable air intake?


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Re: Want more smoke!!!

Post by Pete Mazz » January 17th, 2017, 6:50 am

Have you tried different wood species? Oak or Mesquite has a lot more effect than Apple for example. Some folks also claim a water pan's steam causes smoke to "stick" better.


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Re: Want more smoke!!!

Post by bbqlife87 » January 17th, 2017, 10:14 am

Tom_Heath wrote:If you lower the stack on a pit built truly like a jambo, you will cause a canundrum with the airflow. Not being a smart ass just saying.

A jambo has no air control on the firebox.

Does yours have an adjustable air intake?


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Yes, I have intake control. How does it cause issues if not, and does lowering help?



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Re: Want more smoke!!!

Post by Tom_Heath » January 17th, 2017, 7:35 pm

It's tough to diagnose without pics. A jambone has an angled deflector attached to the already centered smoke stack. Can you describe the interior or your cooker at the stack end. Such as stack hole location in relation to the center of the cooker. And then as to what type of deflection plate may be attached to it. If there is no deflector plate then , no , lowering the stack won't help much.


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Re: Want more smoke!!!

Post by Tom_Heath » January 17th, 2017, 7:43 pm

Having an intake adjustment make a big difference. It will allow you to build a raging fire and still have a decent cc temp if the stack is wide open. Or. You can have a small fire and decent cc temps by having the smoke stack partially closed. Just gives you many options to play with. When a jambone leaves the factory the air intake is set and you adjust your temps with the stack only. In my opinion this limits you. But it only works right because of the air flow physics. That said. If you are missing one or more plates or deflectors then it's not going to run right.

A RF cooker is somewhat more tolerant of the smoke getting out to fast. Where as a pit that feeds heat straight to the cc then out the stack tends to run like a goose eating exlax. So your smoke isn't inside hardly long enough to have a chance to penetrate the meat.


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Re: Want more smoke!!!

Post by Frank_Cox » January 17th, 2017, 8:23 pm

Tom_Heath wrote:tends to run like a goose eating exlax.
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Re: Want more smoke!!!

Post by Tom_Heath » January 17th, 2017, 8:29 pm

That right there my friend is a High Speed Goose.


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Re: Want more smoke!!!

Post by bbqlife87 » January 17th, 2017, 8:50 pm

Tom_Heath wrote:It's tough to diagnose without pics. A jambone has an angled deflector attached to the already centered smoke stack. Can you describe the interior or your cooker at the stack end. Such as stack hole location in relation to the center of the cooker. And then as to what type of deflection plate may be attached to it. If there is no deflector plate then , no , lowering the stack won't help much.


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Re: Want more smoke!!!

Post by bbqlife87 » January 17th, 2017, 8:51 pm

Cook grate is about centered with collector CL.



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Re: Want more smoke!!!

Post by bbqlife87 » January 17th, 2017, 8:58 pm

Top of throat for firebox is 2" above grate.



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Re: Want more smoke!!!

Post by Tom_Heath » January 17th, 2017, 10:22 pm

Is there a plate similar to what's on the top of the firebox opening over on the stack side. ?


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Re: Want more smoke!!!

Post by bbqlife87 » January 17th, 2017, 10:26 pm

Tom_Heath wrote:Is there a plate similar to what's on the top of the firebox opening over on the stack side. ?


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No sir. Just a 6x8" rectangular opening.



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Re: Want more smoke!!!

Post by Tom_Heath » January 17th, 2017, 10:46 pm

I think you need the deflector plate similar to what's on the FB end. If I said a dimension I would be guessing. Do you have one you can look at for measurements?

Without it you air is not moving correctly.


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Re: Want more smoke!!!

Post by bbqlife87 » January 17th, 2017, 10:57 pm

I'm all ears! I'm just curious, what is the reasoning? To keep it from just pulling all the smoke out before it goes across grate? I think I see where you are going, just a little baffled because I've not seen a Jambo or similar withomes that.



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Re: Want more smoke!!!

Post by Tom_Heath » January 17th, 2017, 11:49 pm

The path of least resistance. Right now you have the slight baffle at the firebox. The air/smoke is crossing the grate and right up the stack with little to no resistance, you actually have draw. I didn't pay attention to the height of your stack. The taller the more draw it makes. So my thought is that if you slow down the air just a bit, your going to have more smoke time.

Totally not pit related, when you load food. Is it fridge temp or room temp. Meat only takes smoke well from 40 to 140. After that there is not much smoke added to the meat.


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Re: Want more smoke!!!

Post by bbqlife87 » January 18th, 2017, 7:32 am

Tom_Heath wrote:The path of least resistance. Right now you have the slight baffle at the firebox. The air/smoke is crossing the grate and right up the stack with little to no resistance, you actually have draw. I didn't pay attention to the height of your stack. The taller the more draw it makes. So my thought is that if you slow down the air just a bit, your going to have more smoke time.

Totally not pit related, when you load food. Is it fridge temp or room temp. Meat only takes smoke well from 40 to 140. After that there is not much smoke added to the meat.



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I'm with yah! I have felt the same way about needing to slow the air/smoke down. Last night I used a piece of plate and closed the firebox throat down a little. I went from 6" tall to 4" tall. I think it is too big of an opening. I still think if I revamped my exhaust "collector" to extend further down in cook chamber that would help my cause. Any thoughts on that? To me, if the exhaust is pulling more of that cooler, stale air out below the grate, it seems like it would not only slow things down but maybe allow the warmer, colder air to settle a little more in CC and be closer to cooking grate. Maybe I'm crazy. Picture shows firebox throat. Had that plate behind firebasket just sitting there to restrict down like mentioned. I will try something like you mentioned above exhaust to deflect and keep smoke in longer.
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Re: Want more smoke!!!

Post by bbqlife87 » January 18th, 2017, 5:50 pm

Ribs have been on since 2:15 with blue smoke rolling. Reduced throat a little more, widened top deflector full width of cc, and put deflector on exhaust so draws below grate. Definitely could tell things are barking up less, but I think that is good. Almost too much bark before. Things inside cooker have slowed down!



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Re: Want more smoke!!!

Post by Rodcrafter » January 18th, 2017, 7:57 pm

Are the temps right


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Re: Want more smoke!!!

Post by bbqlife87 » January 19th, 2017, 8:50 am

Smoke went well! Smoke flavor definitely increased! Temps. were good!



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Re: Want more smoke!!!

Post by Rodcrafter » January 19th, 2017, 9:02 am

I couldn't see the picture very good on my phone, but on my computer i see the throat opening is at the bottom of the CC but the FB is much higher. That sort of hindrance to the air flow could be cause for much more fuel usage as well as the FB having to be much hotter to get the same amount of heat to the CC. Did you build this pit based on the pit calc?


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Re: Want more smoke!!!

Post by bbqlife87 » January 19th, 2017, 10:10 am

Rodcrafter wrote:I couldn't see the picture very good on my phone, but on my computer i see the throat opening is at the bottom of the CC but the FB is much higher. That sort of hindrance to the air flow could be cause for much more fuel usage as well as the FB having to be much hotter to get the same amount of heat to the CC. Did you build this pit based on the pit calc?

Throat is actually centerline and above in CC.



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